Spinach and Feta Stuffed Portobello Mushrooms

Why This Is Strictly Keto

Portobello caps are a low-carb, meaty vessel. The filling is spinach, onion, garlic, and feta, and the golden crunchy topping uses Parmesan and almond flour in place of the usual breadcrumbs. Recipes that add white beans or artichoke hearts are skipped to keep the net carbs down.

Ingredients

• 4 large portobello mushroom caps, stems and gills removed
• 3 tbsp extra-virgin olive oil, divided
• ¼ cup finely diced yellow onion
• 2 cloves garlic, minced
• 10 oz fresh baby spinach
• ¾ cup crumbled feta
• 1 tsp dried oregano
• Zest of ½ lemon
• ¼ cup finely grated Parmesan
• ¼ cup almond flour
• 1 tbsp butter, melted
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Pre-roast the caps: Preheat oven to 400°F (200°C). Brush the caps all over with 1 tbsp of the olive oil, season with salt and pepper, and place them gill-side up on a baking sheet. Roast 12 minutes to release some moisture.

2. Cook the filling: Heat the remaining olive oil in a large skillet over medium heat. Cook the onion 4 minutes, add the garlic for 30 seconds, then add the spinach in batches until wilted, about 4 minutes. Squeeze out excess liquid, return to the pan, and stir in the oregano and lemon zest. Off the heat, stir in the feta.

3. Stuff: Pour off any liquid that pooled in the caps. Pile the spinach filling into each cap.

4. Add the crust: Mix the Parmesan, almond flour, and melted butter and sprinkle over the filling.

5. Bake: Bake 15 minutes more, until the topping is golden and crisp. Serve hot.

Nutritional Info (per serving, approximate)

Tips

• Wring the cooked spinach out well — extra water makes the stuffing soggy.
• Pre-roasting the caps keeps them from flooding the filling with liquid as they bake.
• Serve as a starter or with a green salad as a light vegetarian main.