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I first made these mushrooms when I was having stomach trouble and just couldn’t stand the thought of digesting meat. Now, trust me, this is not a usual position for me as I do love a good piece of meat.
But these stuffed mushrooms are delicious and filling, without feeling heavy or hard to digest.
They’re a great meat-free meal to add to your repertoire and can be served with vegetables or just a lovely tossed salad.
The combination of creamy cheeses and tangy goat’s cheese is perfect against the classic combination of spinach and garlic.
I would think that you could easily adapt the filling to suit your tastes, keeping within keto guidelines of course. Give them a try and see what you think.
Hands-on Overall
Serving size 2 mushrooms
Nutritional values (per serving, 2 mushrooms)
Net carbs9.1 grams
Protein22.6 grams
Fat36.8 grams
Calories432 kcal
Calories from carbs 8%, protein 20%, fat 72%
Total carbs13.6 gramsFiber4.6 gramsSugars7.4 gramsSaturated fat23.1 gramsSodium606 mg(26% RDA)Magnesium70 mg(17% RDA)Potassium986 mg(49% EMR)
Ingredients (makes 4 servings)
- 8 Portobello mushrooms, stems and gills removed, stems retained (672 g/ 1.5 lb)
- 2 tbsp of butter, melted (30 ml)
- 1 cup cream cheese (240 g/ 8.5 oz)
- 1/4 cup ricotta (60 g/ 2.1 oz)
- 100 g goat’s cheese (3.5 oz)
- 1/2 cup grated Parmesan or other Italian hard cheese (45 g/ 1.6 oz)
- 1/2 tsp minced garlic
- 1 package (10 oz) of frozen spinach, drained and squeezed (280 g)
- 1/2 small red onion, finely chopped (30 g/ 1.1 oz)
- 1/4 cup grated cheddar cheese (28 g/ 1 oz)
- 2 tbsp red bell pepper, diced (19 g/ 0.7 oz)
- 1/8 tsp dried Italian herbs
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat mushroom caps very dry with a paper towel.
- Brush melted butter all over the mushroom caps and place on a lined baking tray.
- Finely chop the red onion and spinach or kale and mix in a bowl with the cream cheese, ricotta, goat’s cheese, parmesan and garlic. Mix together well.
- Spoon into the mushroom caps. Really fill the caps, the mixture won’t run away so you can put a good pile of it in there.
- Top with just a sprinkle of cheddar cheese and the diced red pepper.
- Bake for 20 minutes until brown and bubbly. Serve with a sprinkle of fresh herbs of your choice. If you have any leftover filling, use it to stuff chicken breasts…yum!
Ingredient nutritional breakdown (per serving, 2 mushrooms)
| Net carbs | Protein | Fat | Calories |
|---|
| Portobello mushrooms, fresh |
| 4.3 g | 3.5 g | 0.6 g | 37 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 52 kcal |
| Cream cheese, soft (full-fat) |
| 2 g | 4.4 g | 17.5 g | 153 kcal |
| Ricotta cheese, full-fat |
| 0.5 g | 1.7 g | 2 g | 26 kcal |
| Goat cheese, fresh (soft) |
| 0 g | 4.6 g | 5.3 g | 66 kcal |
| Parmesan cheese |
| 0.4 g | 4 g | 2.9 g | 44 kcal |
| Garlic, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Spinach, frozen |
| 0.9 g | 2.5 g | 0.4 g | 20 kcal |
| Onion, red, fresh |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Cheddar cheese |
| 0.2 g | 1.6 g | 2.4 g | 29 kcal |
| Peppers, red bell, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Italian seasoning (mixed herbs) |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 2 mushrooms |
| 9.1 g | 22.6 g | 36.8 g | 432 kcal |
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