Healthy Keto Stuffed Portobello Mushrooms are a quick and easy low-carb, vegetarian dinner or side dish with three kinds of cheese, fresh spinach, and tomato sauce inside mushroom caps.
I’ve said it before, and I’ll say it again: I simply can’t get enough mushrooms. They’re so versatile, delicious, and make a fantastic meat substitute for vegetarian meals.
That’s why today, I bring you a new kind of mushroom recipe: keto stuffed portobello mushrooms. They’re fun and easy to make, and I have a feeling you’ll enjoy them as much as I do.
Before you dive into the recipe, let’s cover my best Tips & Tricks to perfect these Keto Baked Portobello Mushrooms:
How To Make This Keto Stuffed Portobello Mushrooms Recipe – Best Tips & Tricks
1. Which ingredients can we change in this healthy stuffed portobello mushrooms recipe?
This is an easy recipe to adapt to different diets, taste preferences, or just to use the ingredients that you already have on hand.
First of all, you don’t have to use portobello mushrooms. You can swap them out for large button mushrooms, which won’t hold quite the same amount of filling as large portobello caps, but will still do the trick.
As for the three types of cheese in this recipe, you can swap the mozzarella in for cheddar or another favorite melty cheese.
If you don’t have chives, you can use other fresh herbs. Cilantro, basil, oregano, thyme, rosemary, or tarragon would all work.
To add some meat to this otherwise vegetarian meal, you can make or buy beef bolognese sauce. Just look for one that’s keto-friendly, and add a spoonful into each mushroom before you top with the cheese stuffing.
For a fun twist that’s still keto-friendly, you can also fill the mushrooms with Philly cheesesteak! And here’s a Philly cheesesteak recipe for this.
Another delicious meaty filling idea: crumbled sausage. To do so, simply cook your favorite sausage in a skillet. Then mince it with a spatula. Finally, add it directly into the cheese filling and proceed with the recipe as written.
If you’re adding a meat filling, roast the mushrooms at 375°F/180°C for about 12-15 minutes before stuffing them. Then, add the fillings and cheese and bake until golden and melty, about 5 minutes more.
You could even add turkey, shrimp, or crab meat. The possibilities are pretty endless when it comes to mixing up the cheesy filling for these keto stuffed portobello mushrooms.
2. How to make this stuffed portobello mushroom recipe vegan?
To make your stuffed mushrooms vegan, simply swap out the dairy cheeses for your favorite plant-based shredded cheeses. I like to use several different kinds for a variety of textures and flavors. You can find plant-based mozzarella, cheddar, even feta! Any would work in this recipe.
Also, you can omit the egg in the filling to keep the mushrooms vegan.
3. Best way to cook vegetarian stuffed portobello mushrooms
There are a few different ways to cook your keto stuffed portobello mushrooms. First, you can roast them in a preheated oven (400°F/200°), loosely covered with aluminum foil, for 30-35 minutes. They’re done when the mushrooms are tender and the cheese is melted and bubbly.
You can also prepare this recipe on the grill. However, you’ll have to leave out the tomato sauce.
To grill them, preheat a grill to medium. Place the stuffed mushrooms on a grill pan and cover. Cook for about 15 minutes, or until the mushrooms are tender and charred on the bottom.
4. What to serve with these Keto baked portobello mushrooms
This recipe is so great because it’s welcome any time of the year. When I’m serving up stuffed mushrooms in the summer, I like fresh and fash sides like a bacon avocado Greek salad or asparagus avocado tomato salad.
In winter and fall, I also love this dish with roasted smashed potatoes (of course, they won’t be keto-friendly anymore).
Now that you have all of my Tips & Tricks to make perfectly cheesy keto stuffed mushrooms, dear foodies, it’s time to get in the kitchen! Why not make these for dinner tonight and impress your family (only YOU will know how easy they are to put together!)
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More Recipes With Mushrooms:
Keto Stuffed Portobello Mushrooms Recipe
- 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 (200°C).
- To prepare the portobello mushrooms, start by trimming off the stems and discard them.
- Peel the outside skin as it may contain dirt. Most recipes require removing the gills but I like to keep them for a richer flavor.
- Finely chop the spinach and add it to a mixing bowl.
- Add in the 3 cheeses: ricotta, Parmesan, mozzarella.
- Gently crack an egg in, then add chopped chives, sea salt and pepper. Mix well to combine.
- Add the marinara sauce to a large oven-dish, and make sure it's keto-friendly. Otherwise you could just use crushed tomatoes.
- Fit the portobello mushrooms into the prepared oven dish.
- Stuff each mushroom with the cheese filling, then sprinkle with shredded mozzarella.
- Loosely cover the dish with aluminum foil and bake for 30-35 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- For all of my ingredient swaps and various, including different cheeses to use, read Tip 1.
- For how to make a vegan version of stuffed portobellos, see Tip 2.
- Tip 3 includes the best ways to cook these vegetarian stuffed portobello mushrooms at home.
- See my serving and pairing suggestions for this keto mushroom recipe in Tip 4.
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How did I never think to combine lasagna filling with portobellos?! I love carbs but am limiting them for a while to see if it mitigates a digestive issue. This isn’t just a keto recipe, it’s a great dish with “normal” ingredients and I think any vegetarian would be delighted to see it at the table. Thank you – this one’s a keeper.
I adjusted the measurements for an 8-mushroom batch, but all I really changed was to jazz it up with fresh basil from the yard and a bit of juice from a jar of garlic. (Probably could’ve done with a second egg for the larger batch & the lack of binding that resulted from using fresh mozzarella in the filling.) Went with the crushed tomatoes option and found that it provided enough flavor that I didn’t miss smothering this sort of thing in marinara. I might see how this works with zucchini instead of mushrooms next time.