Cheese-Stuffed Portobello Mushrooms

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Cheese-Stuffed Portobello MushroomsPin recipeFollow us 70.7k

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 per serving (2 mushrooms + fresh greens)

5.5 grams 2.3 grams 14.3 grams 28.5 grams 11.3 grams 334 calories
Total Carbs7.9grams
Fiber2.3grams
Net Carbs5.5grams
Protein14.3grams
Fat28.5grams
of which Saturated11.3grams
Calories334kcal
Potassium732mg

Macronutrient ratio: Calories from carbs (6.6%), protein (17%), fat (76.4%)

Ingredients (makes 2 servings)

  • 4 Portobello mushrooms (300g / 10.6 oz)
  • 1 cup crumbled blue cheese (100g / 3.5 oz)
  • fresh thyme
  • 2 cups lettuce (56g / 2 oz)
  • 2 tbsp extra virgin olive oil
  • salt to taste

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

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Instructions

  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
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Martina Slajerova
Creator of KetoDietApp.com

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 (4)

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!  

Reply

I hope you like it! 😊

Reply

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?

Reply

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 😊

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