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Gluten Free
Nut Free
Egg Free
Low Carb
Vegetarian
Keto
Hearty, meaty keto stuffed portobello mushrooms are topped with fresh mozzarella, tomatoes and basil, then baked until melty, oozy and delicious. A cute, fun and tasty low carb and gluten free vegetarian twist on a classic caprese salad
Perfect as a side dish, appetizer, or vegetarian main dish, this has an Italian "caprese" salad inspired filling. It's also a simple version of a keto portobella mushroom pizza.
Another Mediterranean inspired keto stuffed mushroom recipe is our Spinach and Feta stuffed portobello mushroom that makes a great summer lunch.
Jump to:
- ARE PORTOBELLO MUSHROOMS KETO FRIENDLY?
- KETO STUFFED PORTOBELLO MUSHROOMS INGREDIENTS
- INSTRUCTIONS
- DO PORTOBELLO MUSHROOM GILLS NEED TO BE REMOVED?
- WHAT TO SERVE WITH STUFFED PORTOBELLO MUSHROOMS
- MORE KETO VEGETARIAN MUSHROOM RECIPES
- Caprese Stuffed Portobello Mushrooms
ARE PORTOBELLO MUSHROOMS KETO FRIENDLY?
Not all mushrooms are equal in carbohydrates but portobello mushrooms have just 4g net carbs per 100g serving which can be the size of a very large portobello mushroom.
Portobello mushrooms make a great meat substitute for vegetarians too as they are a hearty textured mushroom.
KETO STUFFED PORTOBELLO MUSHROOMS INGREDIENTS
If you have the ingredients for a caprese salad to hand, all you need to complete this recipe are the portobello mushrooms.
- Portobello Mushrooms - Ensure that they are fresh and not "slimy". Clean the mushroom caps with a damp paper towel to remove any dirt before use.
- Cherry tomatoes - the ripest and flavorsome you can find.
- Mozzarella - Fresh mozzarella cheese rather than shredded mozzarella.
- Basil
- Garlic
- Olive oil - Avocado oil can be used too.
- Salt & Pepper - to season
- Balsamic Vinegar - Optional to serve.
INSTRUCTIONS
This is an easy recipe to make and is ready under 15 minutes making this a great keto vegetarian lunch or dinner with minimum fuss.
Scoop out the mushroom gills with a small spoon.
Brush the mushroom caps with the garlic oil.
Layer the tomatoes, mozzarella and basil
Bake for 10-12 minutes at 200C/400F degrees.
To serve, drizzling balsamic vinegar over the baked stuffed mushrooms is optional but recommended for the extra flavour.
DO PORTOBELLO MUSHROOM GILLS NEED TO BE REMOVED?
The gills of a portobello mushroom have a rich distinctive taste which can overpower a dish and would do so with the delicate Caprese flavours. When stuffing a portobello, it's usually best to remove the gills. This can be down with a small spoon but do this gently as you don't want to break the mushroom.
WHAT TO SERVE WITH STUFFED PORTOBELLO MUSHROOMS
These stuffed mushrooms are best served whilst still warm. For a light lunch serve them with an asparagus avocado salad or for a heartier dinner try a side dish of celeriac fries or loaded radishes.
MORE KETO VEGETARIAN MUSHROOM RECIPES
Mushrooms are a popular vegetarian ingredient and we have many more keto mushroom recipes you may enjoy.
Keto Portobello Mushroom Fries
Mushroom Galette
Mushroom Walnut Taco Meat
Cauliflower Steaks with Mushroom Sauce
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Caprese Stuffed Portobello Mushrooms
A keto vegetarian recipe for stuffing portobello mushrooms with an Italian “caprese” inspired filling. Perfect as a side dish, appetizer, or vegetarian main dish
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Low carb, Vegetarian
Servings 2 servings
Calories 264 kcal
Ingredients
- 2 portobello mushrooms
- 1 clove garlic minced
- 1 tablespoon olive oil
- 5 cherry tomatoes halved
- 4 oz Mozzarella, fresh
- 1 tablespoon basil, fresh chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
To Serve
- 1 teaspoon balsamic vinegar optional
Instructions
Preheat the oven to 200C/400F degrees.
Remove the dark gills from the underside of the mushroom caps by scraping them off using the edge of a teaspoon.
In a small bowl, mix the garlic with the olive oil.
Brush the garlic oil all over the mushrooms.
Place the mushrooms on a baking sheet or in a baking dish.
Layer the mozzarella, tomatoes and basil into the mushroom caps and season with the salt and pepper.
Bake for 10-12 minutes until the mushrooms are cooked and the cheese has melted.
Serve immediately.
Notes
One serving is one of the stuffed portobello mushrooms.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
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Nutrition
Serving: 1servingCalories: 264kcalCarbohydrates: 7gProtein: 15gFat: 20gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
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More Main Dishes
- Spinach and Paneer Frittata
- Vegetarian Keto Taco Pie
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