Portobello mushrooms, with their large caps and meaty texture, are a fantastic ingredient for low-carb and ketogenic diets. They can be stuffed with a variety of flavorful fillings, making them a versatile option for appetizers, side dishes, or even a main course. This article explores various keto-friendly stuffed portobello mushroom recipes, offering options for different tastes and dietary preferences.
Lasagna Stuffed Portobellos
These Easy Keto Lasagna Stuffed Portobellos pack all the classic lasagna flavors into a portable, low-carb package. This recipe is highly customizable, allowing you to adjust the ingredients to your liking. If you prefer a spicy dish, add some heat. If you don't eat pork or beef, use chicken or turkey. The recipe works well with whatever you have on hand or prefer for flavor and texture.
Ingredients
- 4 portobello mushrooms (about 5" in diameter)
- Italian sausage (pork, chicken, or turkey)
- Sugar-free marinara sauce
- Cauliflower rice
- Olive oil
- Bell pepper
- Onion
- Garlic
- Salt and pepper
- Parsley
Instructions
- Preheat the oven to 425ºF. Line a rimmed baking sheet with a baking rack and parchment paper.
- Clean the mushrooms with a dry paper towel to remove any dirt. Remove the stems. Place the portobello mushrooms on the baking sheet with the opening facing up. Drizzle with olive oil, salt, and pepper. Roast for 15 minutes.
- While the mushrooms are roasting, prepare the filling. Heat a large skillet over medium heat. Add olive oil, bell pepper, onion, salt, and pepper. Cook for 5 minutes until the vegetables are soft. Add garlic and cook for 30 seconds until fragrant.
- Remove the sausage from its casing (if using links) and add it to the skillet, breaking it up with a potato masher. Cook for 5 minutes until the sausage is no longer pink.
- Add frozen cauliflower rice to the cooked sausage. Cook, stirring occasionally, for another 5 minutes until the cauliflower rice is cooked through. Turn off the heat and stir in the parsley.
- Remove the mushrooms from the oven. Evenly divide the sausage mixture and spoon it into the portobello mushrooms.
- Roast the keto stuffed mushrooms for another 15 minutes until the mushrooms are tender and the sausage filling is getting crispy on top.
- Serve warm, garnished with zucchini noodles or pesto zucchini noodles.
Spinach and Artichoke Stuffed Portobellos
If you love spinach artichoke dip, these stuffed portobello mushrooms are a must-try. This vegetarian recipe combines the creamy, savory flavors of the dip with the hearty texture of portobello mushrooms.
Ingredients
- 4 medium portobello mushrooms
- Frozen spinach, cooked and drained
- Canned artichoke hearts, drained and chopped
- Cream cheese, softened
- Sour cream
- Grated Parmesan cheese
- Shredded mozzarella cheese
- Minced garlic
- Salt and pepper
- Red crushed peppers (optional)
- Olive oil
Instructions
- Preheat the oven to 375°F.
- Remove the stems and gills from the portobello mushrooms.
- Brush the mushrooms with olive oil and broil on high for about 5 minutes on each side, or until tender.
- In a bowl, mix together the cooked spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
- Stuff each mushroom cap with the spinach mixture, distributing the filling evenly.
- Sprinkle the tops with mozzarella cheese.
- Bake at 375°F for 10-15 minutes, until the cheese is melted and bubbly. If desired, turn on the broiler at the end of baking to brown the cheese topping.
Meatloaf Stuffed Portobellos
For a hearty and satisfying meal, try these keto stuffed portobello mushrooms with a flavorful meatloaf stuffing. This recipe is a great way to combine two comfort food favorites into one low-carb dish.
Ingredients
- 4 portobello mushroom caps
- Ground beef
- Egg
- Almond flour
- Onion, chopped
- Garlic, minced
- Worcestershire sauce
- Tomato paste or low-carb barbecue sauce
- Salt and pepper
Instructions
- Preheat the oven to 350°F.
- Clean the mushroom caps by removing the stems and scraping out the dark gills with a spoon.
- In a large bowl, mix together the ground beef, egg, almond flour, onion, garlic, Worcestershire sauce, salt, and pepper.
- Divide the meatloaf mixture into 4 portions and stuff each mushroom cap with it. Smooth the tops with your hands.
- Brush the tomato paste or low-carb barbecue sauce on top of each meatloaf-stuffed mushroom.
- Place the mushrooms on a rimmed baking sheet sprayed with nonstick cooking spray.
- Bake for 30 minutes, or until the meatloaf is cooked through and the mushrooms are fork-tender.
Cheese, Bacon, and Scallion Stuffed Portobellos
These stuffed portobello mushrooms are loaded with cheese, bacon, scallions, and garlic, creating a flavorful and satisfying meal that is both low in calories and low in carbs.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- 4 portobello mushrooms
- Bacon, cooked and crumbled
- Scallions, chopped
- Cheddar cheese, shredded
- Parmesan cheese, grated
- Garlic, minced
- Salt and pepper
Instructions
- Preheat the oven to 400°F. Place the mushrooms stem side up on a baking sheet lined with parchment paper. Season with salt.
- Bake the mushrooms until softened and filled with liquid, about 15 minutes. Carefully lift each mushroom with a spatula and invert it over a bowl to drain out the liquid, then place it back on the baking sheet. Discard the liquid.
- In a clean bowl, stir together the bacon, scallions, cheddar cheese, Parmesan cheese, and garlic until well-mixed.
- Spoon the filling into each mushroom until stuffed.
- Bake the stuffed mushrooms at 400°F until cooked through and the cheese is melted, about 10 minutes.
- Let the mushrooms cool for at least 10 minutes before serving.
Low-Carb Breakfast Stuffed Portobellos
Transform your breakfast or brunch with these Low-Carb Stuffed Portobello Mushrooms! Meaty portobellos filled with spinach and eggs, topped with melted cheese, create an impressive dish that's naturally gluten-free and keto-friendly.
Ingredients
- 4 large portobello mushrooms
- Fresh baby spinach
- Cream cheese
- Eggs
- White cheddar cheese
- Bacon (optional)
- Olive oil
- Salt and pepper
- Garlic powder
- Onion powder
Instructions
- Preheat oven to 400 degrees F. Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
- Brush one teaspoon of olive oil on both sides of the mushrooms. Season the mushrooms with salt and pepper.
- Place the mushrooms on a parchment-lined baking sheet and bake for about 10 minutes. Remove from the oven. When slightly cooled, flip the mushrooms gently and drain the water that has collected on the baking sheet.
- While the mushrooms are cooking heat a skillet over medium-high heat and cook the bacon until crisp. Place on a paper towel.
- Reduce the heat to medium and add the baby spinach (add a tablespoon of olive oil if not using the bacon) to the skillet, saute until the spinach wilts and is heated through,
- Add the cream cheese to the pan. Stir together until cream cheese has melted.
- Add sour cream, parmesan, garlic powder, onion powder, and salt and pepper, and mix together until completely combined.
- Divide the creamed spinach into 4 portions. Pile one portion of the mixture on a portabella mushroom and form into a well with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
- Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Top with shredded cheese.
- Bake for 15 minutes or more until set as per your preference.
Tips for Perfect Keto Stuffed Portobellos
- Pre-bake the mushrooms: To prevent soggy mushrooms, pre-bake them for about 10-15 minutes before stuffing. This will help to release some of their moisture.
- Use a baking rack: Using a baking sheet with a wire rack will also help to prevent soggy bottoms by allowing air to circulate around the mushrooms.
- Drain excess moisture: If using ingredients like spinach or artichokes, make sure to drain them well to remove any excess moisture.
- Don't overstuff: Avoid overstuffing the mushrooms, as this can make them difficult to cook evenly.
- Get creative with fillings: Feel free to experiment with different fillings to create your own unique flavor combinations.
Serving Suggestions
Keto stuffed portobello mushrooms can be served in a variety of ways:
- As an appetizer: Serve them as a starter for a dinner party or gathering.
- As a side dish: Pair them with a main course like grilled chicken, steak, or fish.
- As a main course: Enjoy them as a vegetarian or low-carb main course, served with a side salad or roasted vegetables.
Storage
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for 2-3 days. Reheat them in the oven or microwave before serving.
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