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Stuffed portobello mushrooms oven baked with spinach and ricotta. A high protein dinner recipe that's easy, healthy, gf, low carb, keto. Ricotta Cheese Recipes | High Protein Recipes | Stuffed Mushrooms
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Spinach and Ricotta Stuffed Portobello Mushrooms

Stuffed portobello mushrooms oven baked with spinach and ricotta. A high protein dinner recipe that's easy, healthy, gf, low carb, keto.
Course Dinner, Lunch, Side Dish
Keyword gluten-free, high protein, keto, low carb, portobello mushrooms, stuffed mushrooms
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 316kcal
Author Michelle Nemis

Equipment

Ingredients

  • 4 portobello mushrooms
  • 2 cups ricotta cheese (16 oz container)
  • 1/2 cup mozzarella shredded
  • 2 cups spinach or 2 handfuls
  • 2 cloves garlic
  • 2 tsp Italian seasoning
  • 1/2 tsp salt and pepper
  • 1 tbsp olive oil extra virgin

Instructions

  • Preheat oven to 350°
  • Wash, dry, and remove the caps of the portobello mushrooms
  • Sauté the spinach and garlic in a pan with olive oil for 3-5 minutes
  • In a large mixing bowl, combine spinach and the rest of the filling ingredients and mix well to combine.
  • Evenly stuff mushrooms and bake in the oven for 20 minutes or until nicely golden. Broil for 2-3 minutes to crips up if desired.

Nutrition

Calories: 316kcal | Carbohydrates: 9g | Protein: 19g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 74mg | Sodium: 503mg | Potassium: 549mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2070IU | Vitamin C: 5mg | Calcium: 364mg | Iron: 2mg