Keto Stuffed Portobello Mushrooms with Italian Sausage & Spinach

Serves: 4

Ingredients:

4 large portobello mushroom caps, stems removed

12oz Italian sausage (casing removed)

2 cups baby spinach

1/2 cup ricotta (or almond ricotta for dairy-free)

1/4 cup grated parmesan (optional)

2 tbsp olive oil

1 garlic clove, minced

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Instructions:

Brush mushrooms with olive oil and roast at 400°F for 10 min.

Sauté sausage and garlic until browned. Add spinach to wilt. Stir in ricotta.

Stuff mushrooms with sausage mixture, top with parmesan. Bake 10 min more.

Macros (per serving, approx.):

Protein: 25g | Net Carbs: 6g | Fat: 20g