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Cheese-Stuffed Portobello Mushrooms

4.7 stars, average of 89 ratings

Cheese-Stuffed Portobello MushroomsShareFollow us

I love simple meals that don't take long to prepare and this recipe is definitely one of them. If you want to add more protein, eat with some crisped up bacon or high-quality ham. If you want to add some heart-healthy fats, eat with avocados.

Here are a few reasons why you should eat mushrooms:

  • they are low in net carbs and calories (2-4 g net carbs per 100 g / 3.5 oz)
  • they are a good source of fiber
  • they are a great source of potassium which helps with "keto-flu" when you are on a low-carb diet (this recipe gives you about 35% RDA of potassium per portion)

Hands-on Overall

Nutritional values (2 mushrooms + fresh greens)

Net carbs5.5 grams
Protein14.3 grams
Fat28.5 grams
Calories334 kcal

Calories from carbs 7%, protein 17%, fat 76%

Total carbs7.9 gramsFiber2.3 gramsSugars4.1 gramsSaturated fat11.3 gramsSodium885 mg(38% RDA)Magnesium16 mg(4% RDA)Potassium733 mg(37% EMR)

Ingredients (makes 2 servings)

  • 4 Portobello mushrooms (300 g/ 10.6 oz)
  • 1 cup crumbled blue cheese (100 g/ 3.5 oz)
  • fresh thyme
  • 2 cups lettuce (57 g/ 2 oz)
  • 2 tbsp extra virgin olive oil
  • salt to taste


  1. Preheat the oven to 175 °C/ 350 °F. Clean the mushrooms and remove the stem. Season with salt to taste. Cheese-Stuffed Portobello Mushrooms
  2. Chop the stems into small pieces and add fresh thyme leaves. Cheese-Stuffed Portobello Mushrooms
  3. Fill each mushroom with crumbled blue cheese, chopped stems and thyme. Place in the oven for about 20-25 minutes. Cheese-Stuffed Portobello Mushrooms
  4. Remove from the oven and place on a serving plate with fresh greens tossed with olive oil. Enjoy! Cheese-Stuffed Portobello Mushrooms

Ingredient nutritional breakdown (2 mushrooms + fresh greens)

Net carbsProteinFatCalories
Portobello mushrooms, fresh
3.9 g3.2 g0.5 g33 kcal
Cheese, blue
1.2 g10.7 g14.4 g177 kcal
Thyme, fresh
0.1 g0.1 g0 g1 kcal
Red leaf lettuce, fresh
0.4 g0.4 g0.1 g4 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total 2 mushrooms + fresh greens
5.5 g14.3 g28.5 g334 kcal
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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

I wish you'd put a small photo in the print part of your recipes.  I often end up tossing recipes after printing if I don't have a photo.  They're just not as alluring.  That's why I love, except there aren't many keto recipes, and NO Fat Bombs, of course.
You could also add branding at the top, after the recipe's name, such as:
Jalapeño Popper Fat Bombs
by Martina at KetoDiet
Best wishes!  (I just found your blog so can't comment on it or the recipes.)


Thank you Jeffrie, there is a photo on the top right - could it be your browser/printer? 😊


I had some portobellos that I needed to use (you know how use-or-lose is) today, and this looks perfect.  Thank you so much!  


I hope you like it! 😊


It looks pretty simple but yummy! I think i'll try it with feta cheese as i don't have any blue. Did the mushrooms get soggy though?


Thank you! Mushrooms have a lot of water - good point, I should have added that in the notes. I cooked them on a rack, so all the excess water dripped on the cooking tray 😊
I love feta - you can use it instead of the blue cheese. And I would maybe use oregano instead of thyme - it goes better with feta 😊