Ricotta and Sage Stuffed Portobello Mushrooms

These Ricotta and Sage Stuffed Portobello Mushrooms are a tasty appetizer or side dish that you can eat while on the keto diet. The earthy taste of the mushrooms goes well with the mildly sour Parmesan cheese, the smooth ricotta cheese, and the fragrant sage. This dish is simple but classy, and it's sure to impress!

Ingredients:

• 4 large portobello mushrooms
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh sage
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Before you start cooking, heat the oven to 375F 190C

Take the portobello mushrooms' stems off and use a spoon to scoop out the gills

Put the ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper in a bowl and mix them together

Put some of the ricotta mixture inside the cap of each portobello mushroom

Use olive oil to cover the tops of the stuffed mushrooms

The stuffed mushrooms should be put on a baking sheet that has been lined with parchment paper

Put it in an oven that has already been heated up and bake for 20 to 25 minutes, or until the filling is golden brown and the mushrooms are soft

Enjoy while hot!