I'm delighted to share with you a scrumptious recipe for Keto Portobello Mushrooms with Feta and Spinach. These flavorful mushrooms make a fantastic appetizer or a delightful side dish. I'll provide instructions for both the air fryer and oven baking methods so you can choose your preferred cooking technique. Let's get started!
Keto Portobello Mushrooms with Feta and Spinach
Prep Time: 15 minutes Cook Time (Air Fryer): 12 minutes Cook Time (Oven): 20 minutes Total Time (Air Fryer): 27 minutes Total Time (Oven): 35 minutes Servings: 4
Ingredients:
- 4 large Portobello mushrooms
- 100 grams (3.5 ounces) baby spinach, chopped
- 100 grams (3.5 ounces) feta cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions (Air Fryer):
Preheat your air fryer to 200°C (400°F).
Gently clean the Portobello mushrooms using a damp paper towel. Remove the stems and scrape out the gills using a spoon to create space for the filling.
In a mixing bowl, combine the chopped spinach, crumbled feta cheese, minced garlic, dried oregano, salt, and black pepper. Mix well.
Brush the mushroom caps with olive oil on both sides.
Stuff each mushroom cap with the spinach and feta mixture, pressing it gently to fill the space.
Place the stuffed mushrooms in the air fryer basket, making sure they are not too crowded. Cook for about 12 minutes, or until the mushrooms are tender and the cheese is lightly golden.
Once done, remove the mushrooms from the air fryer and let them cool for a few minutes. Garnish with freshly chopped parsley.
Serve your Keto Portobello Mushrooms with Feta and Spinach warm and enjoy!
Instructions (Oven):
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Follow steps 2 and 3 from the air fryer method above.
Brush the mushroom caps with olive oil on both sides and place them on the prepared baking sheet.
Fill each mushroom cap with the spinach and feta mixture, pressing it gently to fill the space.
Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the cheese is lightly golden.
Once done, remove the mushrooms from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley.
Serve your Keto Portobello Mushrooms with Feta and Spinach warm and enjoy!
Note: You can customize this recipe by adding a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze on top for extra flavor.
There you have it, a delectable recipe for Keto Portobello Mushrooms with Feta and Spinach.
Whether you choose the air fryer or oven method, these savory mushrooms will surely impress your taste buds. Enjoy every delightful bite, and happy cooking!