Low Carb Portabella Caps Stuffed W Loaded Mash

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  • prep time

    prep time

    17 min

  • cook time

    cook time

    55 min

  • ready time

    ready time

    1 h 12 min

Low Carb Portabella Caps Stuffed W Loaded Mash

Mushroom caps are filled with a roasted cauliflower mashed ‘potato’ that is then topped with crispy bacon and melted cheese. This recipe is an excellent hot lunch or a yummy main meal. It can be paired with a salad to remain low carb, or you can choose an animal protein to go along with the stuffed mushrooms.

Jessica L.

  • Net Carbs

    6.3 g

  • Fiber

    3.6 g

  • Total Carbs

    10.7 g

  • Protein

    10.3 g

  • Fats

    35.5 g

388 cals

Low Carb Portabella Caps Stuffed W Loaded Mash

#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

  • Cauliflower, Raw

    Cauliflower, Raw

    8 ounce

  • Olive Oil

    Olive Oil

    1-½ tablespoon

  • Bacon, Pork

    Bacon, Pork

    2 slice - 6" long

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Garlic, Fresh

    Garlic, Fresh

    1 clove

  • Whipping Cream, Extra Heavy/gourmet, Not Whipped

    Whipping Cream, Extra Heavy/gourmet, Not Whipped

    ½ tablespoon

  • Butter, Unsalted

    Butter, Unsalted

    1 tablespoon

  • Portabella Mushrooms, Raw

    Portabella Mushrooms, Raw

    6 ounce

  • Olive Oil

    Olive Oil

    1-½ tablespoon

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Italian Seasoning

    Italian Seasoning

    ½ teaspoon

  • Cheddar Cheese, Natural

    Cheddar Cheese, Natural

    ¼ cup, shredded

Recipe Steps

steps 6

1 h 12 min

  • Step 1

    Preheat an oven to 375 degrees. Cut the cauliflower into small florets and toss with the olive oil. Arrange across either a seasoned sheet tray or a tray lined with parchment paper. Bake the tray for 35-40 minutes, tossing the cauliflower halfway through.
    Step 1
  • Step 2

    While the cauliflower is baking, cook the bacon to a crisp. Once the bacon has cooled, chop into small bits and set aside.
    Step 2
  • Step 3

    When the cauliflower is done, transfer to a food processor. Pulse until blended to a firm mash with the salt, pepper, garlic clove, heavy cream, and butter.
    Step 3
  • Step 4

    Turn your oven’s heat down to 350 degrees. Prepare 2 large portabella mushroom caps by scraping out the dark brown underside with a spoon. Be gentle so as not to break through the edges of the mushrooms. Pour 2 teaspoons of the second amount of olive oil on a seasoned sheet tray. Place the mushroom caps upside down in the oil. Drizzle the remaining olive oil over the mushroom caps, followed by the remaining salt, pepper, and italian seasoning.
    Step 4
  • Step 5

    Scoop your mashed cauliflower into each mushroom cap. Press the mash down gently so it fills the caps. Top off with about ⅛ cup of cheese over each portion, followed by the equivalent of 1 piece of bacon.
    Step 5
  • Step 6

    Set the tray in the oven to bake for 12-15 minutes - until the mushrooms collapse in the oil and the cheese melts.
    Step 6

Comments 2

  • StellarAvocado469380

    StellarAvocado469380 a year ago

    Portabella mushrooms are so delicious, this recipe seemed like a waste of this ingredient. Also the garlic should be roasted first. When you blend raw garlic, it releases tons of allicin (from the skin) and the more pungent the garlic will be. This was so spicy to eat from the garlic, and it took 24 hours before my breath was normal again! :P

    • Anonymous

      Anonymous 5 years ago

      Nice substitute for the real thing