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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
Serving size 2 mushrooms + greens
Nutritional values (per 2 mushrooms + 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)
- 100 g crumbled blue cheese (3.5 oz)
- fresh thyme
- 2 cups shredded lettuce or leafy greens of choice (57 g/ 2 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- sea salt, to taste
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Clean the mushrooms and remove the stem. Season with salt to taste.
- Chop the stems into small pieces and add fresh thyme leaves.
- Fill each mushroom with crumbled blue cheese, chopped stems and thyme. Place in the oven for about 20 minutes.
- Remove from the oven and place on a serving plate with fresh greens tossed with olive oil. Serve immediately or store the mushrooms in the fridge for up to 3 days and reheat before serving.
Cheese-stuffed Portobello Mushrooms
Step by Step
Ingredients
- 4 Portobello mushrooms (300 g/ 10.6 oz)
- 100 g crumbled blue cheese (3.5 oz)
- fresh thyme
- 2 cups shredded lettuce or leafy greens of choice (57 g/ 2 oz)
- 2 tbsp extra virgin olive oil (30 ml)
- sea salt, to taste
Instructions
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Clean the mushrooms and remove the stem. Season with salt to taste.
- Chop the stems into small pieces and add fresh thyme leaves.
- Fill each mushroom with crumbled blue cheese, chopped stems and thyme. Place in the oven for about 20 minutes.
- Remove from the oven and place on a serving plate with fresh greens tossed with olive oil. Serve immediately or store the mushrooms in the fridge for up to 3 days and reheat before serving.
Nutrition (per serving, 2 mushrooms + greens)
Calories334kcal
Net Carbs5.5g
Carbohydrates7.9g
Protein14.3g
Fat28.5g
Saturated Fat11.3g
Fiber2.3g
Sugar4.1g
Sodium885mg
Magnesium16mg
Potassium733mg
Detailed nutritional breakdown (per 2 mushrooms + greens)
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