World · Keto
Beef & Spinach Stuffed Portobello Mushrooms
Big portobello caps filled with seasoned ground beef, spinach, and melted mozzarella. A hearty mushroom-as-bun take that's still under 10g net carbs per serving.
Halal-friendly Gluten-free Easy
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 2
7g Net carbs
36g Protein
30g Fat
450 Calories
Per serving
Ingredients
- 4 Large portobello mushroom caps, stems removed and gills scraped
- 300g (10.5 oz) Ground beef (80/20)
- 1 tbsp Olive oil
- 1/4 (20g) Small onion, finely diced
- 2 cloves Garlic, minced
- 80g Fresh baby spinach, chopped
- 1 tsp Italian seasoning
- 1 tbsp Tomato paste (no sugar)
- 80g Shredded mozzarella cheese
- 20g Parmesan cheese, grated (to top)
- small handful Fresh parsley (to serve)
- to taste Fine sea salt and black pepper
Method
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment.
- Brush the mushroom caps with olive oil and place gill-side up on the tray. Sprinkle with salt.
- Heat a skillet over medium-high. Add the ground beef and break it up; cook 5-6 minutes until browned. Drain excess fat if needed.
- Add the onion and cook 2 minutes. Stir in the garlic and tomato paste; cook 1 minute.
- Add the spinach and Italian seasoning. Cook 1-2 minutes until the spinach wilts. Take off the heat.
- Stir half of the mozzarella into the beef mixture. Spoon the filling into the mushroom caps, mounding it generously.
- Top with the remaining mozzarella and parmesan. Bake 18-20 minutes, until the mushrooms are tender and the cheese is golden and bubbling.
- Finish with chopped parsley.
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