5Cheesy Chicken and Spinach Stuffed Portobellos
These hearty, low-carb stuffed mushrooms are a satisfying meal bursting with savory flavors.
How to make it
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Gently wipe the mushroom caps clean with a damp cloth. Carefully scoop out the gills with a spoon to make more space for the filling. You can discard the stems and gills.
- 2
In a large skillet over medium heat, cook the ground chicken, breaking it up with a spoon, until it is fully browned. Drain any excess grease. Add the chopped spinach to the skillet with the cooked chicken and cook until the spinach wilts down, just a few minutes.
- 3
Remove the skillet from the heat. Stir in the softened cream cheese until it melts and combines nicely with the chicken and spinach. Season with a little salt and pepper to your taste.
- 4
Place the cleaned mushroom caps on a baking sheet. Divide the chicken and spinach mixture evenly among the mushroom caps, mounding it up slightly.
- 5
Sprinkle the shredded mozzarella cheese generously over the top of each stuffed mushroom. Bake for 20 to 25 minutes, or until the cheese is bubbly and lightly golden and the mushrooms are tender. Let them cool for a couple of minutes before serving. Enjoy your delicious low-carb meal.
