Spinach And Avocado Keto Stuffed Mushrooms Recipe

About this recipe

A delicious and healthy keto-friendly dinner option featuring spinach, avocado, and cremini mushrooms baked to perfection. Perfect for solution seekers looking for a vegetarian meal.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1.5Kg Portobello Mushrooms, 1.5Kg
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 50G Pepper Black Ground BWFO
• 250 ml Critida Lemon Infused Olive Oil 250Ml

Instructions

1. 1. Preheat the oven to 180 degrees.
2. 2. In a medium saucepan, heat 1 tablespoon of lemon infused olive oil over medium-low heat. Add 1/4 cup finely chopped onion and sauté for 15 minutes until softened.
3. 3. Add 1 tablespoon minced garlic to the saucepan and sauté for another 5 minutes until fragrant.
4. 4. Add 2 cups of fresh spinach to the saucepan and cook until wilted, stirring occasionally.
5. 5. Transfer the spinach mixture to a bowl and mix it together. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, mixing until well combined.
6. 6. Remove the stems from 20 portobello mushrooms and clean them thoroughly. Fill each mushroom cap with the spinach mixture.
7. 7. Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 25 minutes.
8. 8. Serve the stuffed mushrooms warm or at room temperature as a satisfying keto dinner.