Description

Enjoy these delicious Keto Stuffed Portobello Mushrooms, a satisfying low-carb meal perfect for any occasion. This recipe features hearty meatloaf filling baked inside earthy portobello mushroom caps.

Ingredients

Scale

4 large Portobello mushrooms, stems removed and gills scraped
1 lb ground beef
1/2 cup finely chopped onion
1/4 cup almond flour
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a medium bowl, combine the ground beef, chopped onion, almond flour, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly distributed. This forms your keto portobello mushroom filling.
Stuff each portobello mushroom cap generously with the meatloaf mixture.
Place the stuffed portobello mushrooms on a baking sheet.
Bake for 25-30 minutes, or until the mushrooms are tender and the filling is cooked through.
Top the keto stuffed portobello mushrooms with shredded mozzarella cheese during the last 5 minutes of baking.
Garnish with fresh parsley before serving.

Notes

For a vegetarian option, use a plant-based ground meat substitute and omit the cheese if needed.
You can customize the filling with your favorite keto-friendly vegetables or spices.
Ensure your portobello mushrooms are clean and dry before stuffing.
This keto stuffed portobello recipe is great for meal prep.

Nutrition

Serving Size: 1 stuffed mushroom
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 25g
Cholesterol: 100mg

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