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Keto Cheesy Herb Stuffed Mushrooms

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    12 min

  • ready time

    ready time

    22 min

Keto Cheesy Herb Stuffed Mushrooms

6 ratings

These stuffed portobello mushrooms are loaded with a layer of oozy mozzarella, buttery wilted spinach and garlic and topped with a golden almond, parmesan and herb crumb.

These are a great starter, lunch served with salad or side dish.

  • Net Carbs

    3 g

  • Fiber

    2.1 g

  • Total Carbs

    5.7 g

  • Protein

    6 g

  • Fats

    10.3 g

131 cals

Keto Cheesy Herb Stuffed Mushrooms

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Mozzarella Cheese

    Mozzarella Cheese

    2 tablespoon, grated

  • Portabella Mushrooms, Raw

    Portabella Mushrooms, Raw

    2 each

  • Baby Spinach

    Baby Spinach

    1-½ cup

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon, grated

  • Almonds, Raw

    Almonds, Raw

    1 tablespoon, ground

  • Garlic

    Garlic

    1 clove

  • Rosemary, Fresh

    Rosemary, Fresh

    1 teaspoon

  • Thyme, Fresh

    Thyme, Fresh

    1 teaspoon, chopped

  • Butter

    Butter

    1 tablespoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 8

22 min

  • Step 1

    Melt the butter in a skillet over a low/medium heat. Crush the garlic and add to the pan, sweating gently until tender. Add the spinach and a little salt and pepper. Stir into the garlicky butter until the spinach is just wilted. Set aside.
    Step 1

  • Step 2

    Preheat the oven to 400 degrees Fahrenheit.

  • Step 3

    Carefully remove the mushroom stalks and gently scoop out the gills with a teaspoon.
    Step 3

  • Step 4

    Layer each mushroom cap with a tablespoon of grated mozzarella.
    Step 4

  • Step 5

    Divide the spinach between the two mushrooms.
    Step 5

  • Step 6

    Finely chop the rosemary and pick the thyme leaves. Add to a small bowl along with the Parmesan, ground almonds and a little more salt and pepper. Stir to combine.
    Step 6

  • Step 7

    Scatter the crumb mixture over the mushrooms.
    Step 7

  • Step 8

    Arrange the stuffed mushrooms on a shallow oven tray and transfer to the oven to bake for 7-8 minutes until the mushrooms are cooked and tender and the crumb is golden.
    Step 8

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Comments 3

  • tracym

    tracym a year ago

    Don't waste the mushroom gills - they're full of flavour. Add them to the stuffing mixture.

    • KSMR2588

      KSMR2588 2 years ago

      I LOVE stuffed mushrooms and these look super delicious! I can't wait to fix them tonight!

      • UnbelievableKale673258

        UnbelievableKale673258 3 years ago

        These need to cook longer. The center of the mushroom was warm but not cooked. Also, I assume that you can use almond meal in place of the ground almonds.