Minutes Prep time: 20
Minutes Total time: 35
Servings: 6
Difficulty: Intermediate
PAM® Coconut Oil No-Stick Cooking Spray
6 portobello mushrooms, cleaned
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pkg (10 oz each) Birds Eye® Chopped Spinach
1/2 pound hot Italian pork sausage
4 slices bacon, chopped
1 pkg (8 oz each) cream cheese
1/2 cup shredded Parmesan cheese, divided
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 182 mg | 18% |
| Carbohydrate | 8 g | 3% |
| Cholesterol | 69 mg | 23% |
| Total Fat | 24 g | 37% |
| Iron | 2 mg | 11% |
| Calories | 302 kcal | 15% |
| Sodium | 781 mg | 33% |
| Protein | 14 g | 28% |
| Saturated Fat | 12 g | 60% |
| Sugars | 4 g | 0 |
| Vitamin C | 3 mg | 5% |
Preheat oven to 400°F. Spray large baking sheet with coconut oil spray. Place cleaned mushrooms on baking sheet, spray the top with coconut oil spray and season with salt and pepper. Bake 10 to 12 minutes, until mushrooms are tender.
Cook spinach according to package directions. Place on clean towel and wring out as much water as possible.
Heat a large skillet over medium heat. Cook sausage and bacon in skillet until sausage is crumbled and browned, 8 to 10 minutes; drain.
Return sausage and bacon to skillet and stir in spinach, cream cheese and 1/4-cup Parmesan cheese and until cream cheese is melted and everything is combined.
Scoop filling into mushroom caps. Top keto stuffed portobello mushrooms with remaining 1/4-cup Parmesan cheese. Bake 15 minutes, until cheese is lightly browned.
Keto Friendly Stuffed Portobello Mushrooms
