Stuffed Portobello Mushrooms

Posted by Mike Miryala on

Jump to Recipe

Savor the Goodness: Low-Carb and Plant-Based Stuffed Portobello Mushrooms

Are you in search of a hearty, satisfying, and healthful dish that aligns with your low-carb and plant-based lifestyle? Look no further than our delectable Stuffed Portobello Mushrooms recipe. This dish is a flavor-packed fusion of creamy cashews, vibrant spinach, and meaty Portobello mushrooms, offering not only a delightful dining experience but also a myriad of benefits that cater to your dietary needs. Let's dive into the mouthwatering world of stuffed Portobello mushrooms and uncover their exceptional advantages.


Low in Carbs, High in Nutrients:

Portobello mushrooms serve as the perfect canvas for your low-carb masterpiece. Not only are they low in carbohydrates, but they also provide essential nutrients like B vitamins, selenium, and potassium. This nutrient-packed base supports your overall well-being while keeping your carb intake in check.


Plant-Powered Goodness:

Our recipe celebrates the power of plant-based ingredients. By using raw cashews and spinach, we enhance the dish with plant-based protein, healthy fats, and a wealth of vitamins and minerals. This makes it a fantastic choice for those following a plant-based or vegan diet.


Heart-Healthy Fats:

Soaked cashews provide a creamy and luscious texture while delivering heart-healthy monounsaturated fats. These fats can contribute to improved heart health by reducing bad cholesterol levels and promoting overall cardiovascular well-being.


Nourishing Spinach:

Packed with iron, folate, and antioxidants, spinach is a nutritional powerhouse. It supports your immune system, aids in digestion, and provides essential nutrients that your body craves.


Rich in Flavor and Aroma:

The infusion of minced garlic and olive oil brings layers of flavor and a tantalizing aroma to the dish. Garlic boasts antimicrobial properties and potential immune-boosting benefits, making it a flavorful addition with added health perks.


Customizable and Creative:

This recipe serves as a versatile platform for culinary creativity. You can experiment with various fillings, toppings, and seasonings to tailor the stuffed Portobello mushrooms to your taste preferences.

        Stuffed Portobello Mushrooms

        Prep Time: 10 minutes + soak time
        Cook Time: 10 minutes
        Yield: 4 servings
        Category: Snacks, Side Dish
        Cuisine: Italian


        • 3/4 cup (100 g) of raw cashews (soaked in hot water for 1 hour)
        • 3 Tablespoons (45 ml) of olive oil, divided
        • 1 clove of garlic (3 g), peeled and minced
        • 1 cup (30 g) of spinach
        • 2 large portobello mushrooms (168 g), cleaned and gills removed
        • Salt, to taste


          1. Preheat the air fryer to 400°F (200°C). Drain the cashews.
          2. Place the drained cashews and 1 Tablespoon (15 ml) of olive oil in a blender and blend until smooth. Set aside until ready to use.
          3. Add the remaining 2 Tablespoons (30 ml) of olive oil to a large skillet over medium heat. Add the garlic to the skillet and saute until fragrant.
          4. Add the spinach to the skillet and saute until wilted, about 1 to 2 minutes.
          5. Remove the skillet from the heat and stir-in the cashew mixture until completely combined with the spinach. Season with salt, to taste. Place an equal amount of the spinach mixture into each portobello mushroom cap.
          6. Place the stuffed mushrooms, without touching, in the lightly greased air fryer basket or tray. (If needed, cook the stuffed mushrooms in 2 batches.)
          7. Cook the stuffed mushrooms for 7 to 8 minutes, checking halfway during the cooking time to make sure the stuffing isn’t browning too quickly, until the portobello mushrooms are cooked through.
          8. Carefully remove the stuffed mushrooms from the air fryer. Let cool slightly before cutting the stuffed mushrooms in half and serve.

                                                  Nutrition: (Estimated and based on per-serving amounts.)

                                                  • Calories: 245
                                                  • Fat: 21 g
                                                  • Total Carbs: 10 g
                                                  • Fiber: 3 g
                                                  • Sugar: 2 g
                                                  • Net Carbs: 7 g
                                                  • Protein: 6 g

                                                      Print Recipe