Keto Creamy Portabella Skillet

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    30 min

Keto Creamy Portabella Skillet

This totally vegetarian skillet is thick, rich, and creamy! Meaty portabella slices are browned in an oven before added to a skillet full of a tangy cream sauce. Fresh bell pepper and spinach add a little bite and texture to cut the creamy sauce.

Jessica L.

  • Net Carbs

    4.1 g

  • Fiber

    1.4 g

  • Total Carbs

    6 g

  • Protein

    3.2 g

  • Fats

    22.6 g

231 cals

Keto Creamy Portabella Skillet

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Portabella Mushrooms, Raw

    Portabella Mushrooms, Raw

    8 ounce

  • Olive Oil

    Olive Oil

    5-½ teaspoon

  • Salt

    Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ½ teaspoon

  • Italian Seasoning

    Italian Seasoning

    ½ teaspoon

  • Unsalted Butter

    Unsalted Butter

    1 tablespoon

  • Garlic

    Garlic

    2 clove

  • Vegetable Broth, Bouillon Or Consomme

    Vegetable Broth, Bouillon Or Consomme

    1 cup

  • Salt

    Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ½ teaspoon

  • Oregano, Dried

    Oregano, Dried

    ¼ teaspoon

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    1-½ ounce

  • Spinach

    Spinach

    1-½ ounce

  • Heavy Cream

    Heavy Cream

    ½ cup

  • Cream Cheese

    Cream Cheese

    1 ounce

Recipe Steps

steps 5

30 min

  • Step 1

    Preheat an oven to 375 degrees and line a sheet tray with aluminum foil or parchment paper. Slice approx. 20-22, ½-inch thick slices from large portobello caps and lay them on the tray. Drizzle about a ¼ teaspoon of olive oil across each slice. Then, sprinkle the first amounts of salt and pepper and the italian seasoning over the slices.
    Step 1
  • Step 2

    Bake the tray for just 10 minutes. Remove the tray from the oven and set it aside for later. Melt the butter in a large skillet over low heat on the stove. Mince the garlic and toast it in the butter for 30-60 seconds. Whisk in the broth, second amounts of salt and pepper, and oregano.
    Step 2
  • Step 3

    Bring the skillet to a simmer and toss in diced red bell pepper. Put a lid on the skillet and cook the peppers for about 5 minutes so they become tender. Remove the lid, and stir in chopped spinach and the heavy cream.
    Step 3
  • Step 4

    Bring the skillet back to a simmer, then stir in the cream cheese until it is all melted and the sauce is lump free. Once the cream cheese is melted, add the mushroom slices to the skillet. Don’t stir the skillet anymore; just let the skillet simmer until the sauce reduces and thickens around the mushrooms.
    Step 4
  • Step 5

    Serve immediately. This would go great with a garnish of parmesan cheese, crushed red pepper flakes, or fresh herbs.
    Step 5

Comments 2

  • Free38

    Free38 2 years ago

    Tasty but still pretty liquidy- more like a soup. I put some keto noodles in it and it was quite flavourful.

    • Kim

      Kim 5 years ago

      This looks amazing! Saved to my favories