World · Keto
Chicken & Spinach Stuffed Mushrooms
Large portobello caps loaded with a creamy chicken-spinach-parmesan filling and baked until golden. Works as a hearty appetizer or a light dinner with a side salad.
Halal-friendly Gluten-free Easy
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 2
7g Net carbs
35g Protein
28g Fat
440 Calories
Per serving
Ingredients
- 6 Large portobello mushroom caps, stems removed and gills scraped
- 250g (8.8 oz) Cooked chicken thigh, finely chopped (or rotisserie chicken)
- 80g Cream cheese, softened
- 50g Fresh baby spinach, chopped
- 2 cloves Garlic, minced
- 50g Parmesan cheese, grated
- 1 tbsp Olive oil
- 1/4 tsp Red pepper flakes
- to taste Fine sea salt and black pepper
- small handful Fresh parsley, chopped (to serve)
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.
- In a bowl, mix the chopped chicken, cream cheese, spinach, garlic, half of the parmesan, and red pepper flakes. Season.
- Mound the filling into each mushroom cap. Top with the remaining parmesan.
- Bake 20-25 minutes, until the mushrooms are tender and the tops are golden.
- Garnish with chopped parsley and serve warm.
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