An easy low-carb, vegetarian dinner or side dish with three kinds of cheese, fresh spinach, and tomato sauce inside mushroom caps. Keto Stuffed Portobello Mushrooms
I simply can’t get enough mushrooms, I’ve said it before, and I’ll say it again. They make a fantastic meat substitute for vegetarian meals, so versatile and delicious.
That’s why I bring you a new kind of mushroom recipe today. I have a feeling you’ll enjoy them as much as I do because they’re fun and easy to make.
Which ingredients can we change in this?
To adapt to different diets, taste preferences, or just to use the ingredients that you already have on hand, this is an easy recipe.
You don’t have to use portobello mushrooms first of all. For large button mushrooms, you can swap them out, which won’t hold quite the same amount of filling as large portobello caps(but will still do the trick).
You can swap the mozzarella in for cheddar or another favorite melty cheese as for the three types of cheese in this recipe.
You can use other fresh herbs. Cilantro, basil, oregano, thyme, rosemary, or tarragon would all work if you don’t have chives.
You can make or buy beef bolognese sauce to add some meat to this otherwise vegetarian meal. Just look for one that’s keto-friendly, and before you top with the cheese stuffing, add a spoonful into each mushroom.
Course Appetizer, dinner, Main Course, Side Dish
Cuisine Keto, Vegetarian
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
- Mixing Bowl
- Baking dish
- Aluminum foil
- ▢6 large portobello mushrooms – stems removed
- ▢3/4 cup (200g) marinara sauce
- ▢1/3 cup (40g) shredded mozzarella cheese
For the stuffing:
- ▢2 oz (56g) fresh spinach
- ▢1 cup (250g) ricotta cheese
- ▢1/4 cup (25g) Parmesan cheese – finely shredded
- ▢1/2 cup (55g) mozzarella cheese – shredded
- ▢1 large egg
- ▢2 tbsp chives – finely chopped
- ▢3/4 tsp sea salt
- ▢1/4 tsp ground pepper
- Preheat your oven to 400°F.
- Start by trimming off the stems and discard them to prepare the portobello mushrooms.
- As skin may contain dirt, peel the outside skin. Most recipes require removing the gills but for a richer flavor, I like to keep them.
- Chop(finely) the spinach and add it to a bowl(mixing).
- Add in the THREE cheeses: mozzarella, Parmesan, ricotta.
- Gently crack an egg in, then add pepper, sea salt and chopped chives. Mix well to combine.
- To a large oven-dish, add the marinara sauce, and make sure it’s keto-friendly(Otherwise you could just use crushed tomatoes).
- Into the prepared oven dish, fit the portobello mushrooms.
- With the cheese filling, stuff each mushroom, then sprinkle with shredded mozzarella.
- With aluminum foil, loosely cover the dish and bake for 30-35 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
Saturated Fat: 6g
Trans Fat: 1g
Vitamin A: 1422IU
Vitamin C: 5mg