Home / Recipes / Gluten Free / Keto Creamy Portabella Skillet
Keto Creamy Portabella Skillet
How to Make It
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 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 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 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 5
Serve immediately. This would go great with a garnish of parmesan cheese, crushed red pepper flakes, or fresh herbs.
Ingredients
- Portabella Mushrooms, Raw – 8 ounce
- Olive Oil – 5-½ teaspoon
- Salt – ½ teaspoon
- Black Pepper – ½ teaspoon
- Italian Seasoning – ½ teaspoon
- Unsalted Butter – 1 tablespoon
- Garlic – 2 clove
- Vegetable Broth, Bouillon Or Consomme – 1 cup
- Salt – ½ teaspoon
- Black Pepper – ½ teaspoon
- Oregano, Dried – ¼ teaspoon
- Red Bell Peppers, Raw – 1-½ ounce
- Spinach – 1-½ ounce
- Heavy Cream – ½ cup
- Cream Cheese – 1 ounce
