Cheese-Stuffed Portobello Mushrooms with Spinach and Bacon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty keto appetizer featuring meaty portobello mushrooms stuffed with crispy bacon, sautéed spinach, and melted cheese. This American-inspired keto recipe (low carb), ready in about 35 minutes, pairs large portobello mushroom caps, bacon strips, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 290 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Brush 4 large portobello mushroom caps with 1 tbsp olive oil and season inside and out with 1/2 tsp salt and 1/4 tsp black pepper. Place caps on a baking sheet gill-side up.
  2. Step 2: In a skillet over medium heat, cook 6 chopped bacon strips until crisp, about 5-6 minutes. Remove bacon and set aside, leaving bacon fat in the pan.
  3. Step 3: Add 1 minced garlic clove and 2 cups roughly chopped fresh spinach to the bacon fat. Sauté for 2-3 minutes until spinach is wilted and fragrant.
  4. Step 4: In a bowl, combine the cooked spinach, crispy bacon, 4 oz softened cream cheese, and 1/2 cup shredded mozzarella cheese. Mix well.
  5. Step 5: Spoon the cheese and spinach mixture evenly into the mushroom caps. Bake for 15 minutes until mushrooms are tender and cheese is bubbly and golden.
  6. Step 6: Serve warm as a filling keto appetizer or side dish.

Related recipes