Keto Chophouse Stuffed Portobello Mushrooms
Cristal Regalado
4
10 minutes
20 minutes
Plant-Based / Dinner
Big, meaty portobellos stuffed with a creamy cheese blend and seasoned with Keto Chophouse for a rich, satisfying dish. Whether served as a gourmet appetizer or a vegetarian-friendly main, these mushrooms soak up the smoky, savory notes of the seasoning to create a "steak-like" experience without the meat.
- Good to Know: Portobello mushrooms are naturally rich in umami. By adding our Chophouse blend, which contains earthy sage and black pepper, you amplify that savory "fifth taste" for a meal that feels incredibly filling.
Ingredients
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4 large portobello mushrooms
1 cup fresh spinach, chopped
½ cup shredded mozzarella
1 tbsp olive oil
1 tsp FreshJax® Keto Chophouse® Seasoning
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¼ cup heavy cream (or coconut cream for dairy-free)
1 tbsp butter (or olive oil)
1 small garlic clove, minced
½ tsp FreshJax® Keto Chophouse® Seasoning
1 tbsp grated Parmesan (optional for extra richness)
Directions
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Preheat the oven to 375°F (190°C).
Remove stems from portobello mushrooms and drizzle caps with olive oil.
Fill each mushroom with chopped spinach and shredded mozzarella.
Sprinkle with FreshJax® Keto Chophouse® Seasoning.
Bake for 15–20 minutes, until the mushrooms are tender and the cheese is melted.
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In a small saucepan over medium heat, melt butter and sauté garlic for 30 seconds.
Stir in heavy cream and FreshJax® Keto Chophouse® Seasoning.
Simmer gently for 2–3 minutes, until thickened slightly.
Stir in Parmesan (if using) and remove from heat.
Spoon the sauce over stuffed mushrooms before serving.
