Stuffed Portobello Mushrooms


  • 4 large portobello mushroom caps
  • 5 ounces fresh spinach, chopped
  • 1 block (8 ounces) cream cheese, softened
  • 1 tablespoon minced garlic
  • 2 teaspoons Adobo seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 cup shredded cheddar cheese


  1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil.
  2. Clean the tops of the mushrooms by wiping them with a damp paper towel.
  3. Carefully remove the stems and innards of the mushrooms and place them, top down, on the prepared baking sheet.
  4. In a large bowl, combine the cream cheese, chopped spinach and garlic, and mix very well.
  5. Season the mixture with Adobo, black pepper and garlic salt, and stir until well mixed.
  6. Scoop the mixture into the mushroom caps and gently press down until it fills the entire opening.
  7. Sprinkle cheese on top of each filled mushroom cap.
  8. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.

The inspiration for these stuffed mushrooms came from Jackie Hartlaub, aka @lowcarbstateofmind on TikTok and Instagram.

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