Keto Chophouse Stuffed Portobello Mushrooms
Rated 5.0 stars by 1 users
Category
Plant-Based / Dinner
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
These stuffed mushrooms are full of bold flavor and melt-in-your-mouth goodness—perfect for a low-carb entrée or side.
Ingredients
For the Stuffed Mushrooms:
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4 large portobello mushrooms
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1 cup fresh spinach, chopped
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½ cup shredded mozzarella
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1 tbsp olive oil
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1 tsp FreshJax® Keto Chophouse® Seasoning
For the Garlic Herb Cream Sauce:
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¼ cup heavy cream (or coconut cream for dairy-free)
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1 tbsp butter (or olive oil)
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1 small garlic clove, minced
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½ tsp FreshJax® Keto Chophouse® Seasoning
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1 tbsp grated Parmesan (optional for extra richness)
Directions
For the Stuffed Mushrooms:
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.
For the Garlic Herb Cream Sauce:
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.
Recipe Note
Flavor Tip: Add crumbled sausage or sautéed bacon bits for a hearty twist — or drizzle the cream sauce over roasted cauliflower or chicken for another keto-friendly meal.
