Low-Carb Italian Baked Mushrooms

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Low-Carb Italian Baked MushroomsPin recipeFollow us 128.1k

This is my healthier low-carb version of Funghi Al Forno, a delicious Italian dish made with mushrooms, pizza sauce, parmesan and breadcrumbs. I skipped the bread and used an extra layer of parmesan.

This recipe is suitable for vegetarians (as long as you replace the parmesan with another Italian style hard cheese). If you're a meat eater, feel free to add some crispy bacon or chicken for extra protein when roasting the mushrooms.

Hands-on Overall

Nutritional values (per serving, 1/4 bake)

Net carbs5.9 grams
Protein14.3 grams
Fat16 grams
Calories231 kcal

Calories from carbs 11%, protein 25%, fat 64%

Total carbs9.7 gramsFiber3.8 gramsSugars5.9 gramsSaturated fat9.5 gramsSodium649 mg(28% RDA)Magnesium27 mg(7% RDA)Potassium694 mg(35% EMR)

Ingredients (makes 4 servings)

  • 4 Portobello mushrooms (500 g/ 1.1 lb)
  • 1 large can tomatoes, unsweetened (400 g/ 14.1 oz)
  • 1 1/3 cups grated parmesan cheese or other Italian hard cheese (120 g/ 4.2 oz)
  • 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
  • 2 tbsp basil, fresh
  • 1 tbsp parsley, fresh
  • 1 tsp oregano, dried
  • salt and pepper to taste


  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Clean and slice the mushrooms. Low-Carb Italian Baked Mushrooms
  2. Heat the ghee in a non-stick pan over medium heat. Add the sliced mushrooms, season with salt and pepper and cook for about 5 minutes. Low-Carb Italian Baked Mushrooms
  3. Take from the heat and place the mushrooms in small baking dishes (or use one bigger baking dish to fit all). Low-Carb Italian Baked Mushrooms
  4. Wash and chop the herbs. Low-Carb Italian Baked Mushrooms
  5. In a medium bowl, mix the basil, parsley and canned tomatoes with the herbs and season with salt to taste. Low-Carb Italian Baked Mushrooms
  6. Top with grated parmesan cheese and place in the preheated oven for 20-25 minutes. Low-Carb Italian Baked Mushrooms
  7. When done, carefully remove from the oven and place on a cooling rack for a couple of minutes. Low-Carb Italian Baked Mushrooms
  8. Eat warm or let it cool down and store in the fridge for up to 4 days. Low-Carb Italian Baked Mushrooms

Ingredient nutritional breakdown (per serving, 1/4 bake)

Net carbsProteinFatCalories
Portobello mushrooms, fresh
3.2 g2.6 g0.4 g28 kcal
Tomatoes, canned (unsweetened)
1.6 g0.8 g0.3 g16 kcal
Parmesan cheese
1 g10.7 g7.7 g118 kcal
0 g0 g7.5 g68 kcal
Basil, fresh
0 g0.1 g0 g1 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1/4 bake
5.9 g14.3 g16 g231 kcal
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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 (6)

I love this recipe,  I add eggplant also.  Yum


Shelley, that sounds like a wonderful addition!


Can we use tomatoes in low carb cooking?


Hi Bhavini, yes you can, in moderate amounts 😊


Trying this out now. Delish!


Thank you! Hope you like it! 😊