Low-Carb Italian Baked Mushrooms

4.8 stars, average of 100 ratings

By Martina Slajerova, updated March 26 20208
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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.

0 days, 0 hours, 20 minutes

Hands-on 10 minutes Overall 30 minutes

Serving size ¹/₄ bake

Allergy information for Low-Carb Italian Baked Mushrooms

✔ Gluten free

✔ Egg free

✔ Nut free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

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

Instructions

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Clean and slice the mushrooms.
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.
Take from the heat and place the mushrooms in small baking dishes (or use one bigger baking dish to fit all).
Wash and chop the herbs.
In a medium bowl, mix the basil, parsley and canned tomatoes with the herbs and season with salt to taste.
Top with grated parmesan cheese and place in the preheated oven for 20-25 minutes.
When done, carefully remove from the oven and place on a cooling rack for a couple of minutes.
Eat warm or let it cool down and store in the fridge for up to 4 days.

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

Net carbs	Protein	Fat	Calories
Portobello mushrooms, fresh
3.2 g	2.6 g	0.4 g	28 kcal
Tomatoes, canned (unsweetened)
1.6 g	0.8 g	0.3 g	16 kcal
Parmesan cheese
1 g	10.7 g	7.7 g	118 kcal
Ghee
0 g	0 g	7.5 g	68 kcal
Basil, fresh
0 g	0.1 g	0 g	1 kcal
Parsley, fresh (spices)
0 g	0 g	0 g	0 kcal
Oregano, dried
0.1 g	0 g	0 g	1 kcal
Pepper, black, spices
0 g	0 g	0 g	0 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Total per serving, ¹/₄ bake
5.9 g	14.3 g	16 g	231 kcal