Low Carb Stuffed Mushrooms Recipe (2024)

This stuffed portobello mushroom recipe is low-carb comfort food that’s ready in minutes!

Portobellos are delicious stuffed full of seasoned ground beef and cauliflower rice cooked in tomato sauce and covered in melted cheese.

This recipe is perfect for so many different diet plans and delicious as an appetizer or main dish.

Savory Stuffed Portobellos

• Ground beef stuffed portobello mushrooms are gluten-free & keto.
• Perfect as an appetizer or main dish!
• This quick and easy savory meal comes together in just a few steps!
• Cook healthy portobello stuffed mushrooms for a meatless vegetarian dish using cauliflower stuffing or quinoa.

Ingredients and Variations

Mushrooms – Portobellos should be intact without any soft spots. Regular button or baby bellas (creminis) can be used if portobellos aren’t available or you want to make appetizers.

Meat – Besides ground beef, try ground chicken or pork sausage, tofu, or even crab meat. This is a great recipe for using up small portions of leftover meat and veggies as well!

Variations – Switch out cauliflower rice for noodles made from zucchini, spaghetti squash, or sauteed spinach or kale. Or change up the fillings altogether and create a portobello mushroom pizza!

Portobello Prep Tips

• Mushrooms soak up water easily so it’s best they are cleaned by wiping away any debris with a clean paper towel.
• Use a spoon to gently scrape away the gills (add the stem and gills to the meat mixture, if desired) and set aside until ready to use.

How to Make Stuffed Portobello Mushrooms

Meat stuffed portobello mushrooms will be a go-to favorite all year round!

1. Cook beef, onion, and garlic until no pink remains, and drain any fat. (Chop up ground beef while it cooks.)
2. Add cauliflower rice and seasoning and cook for 5-7 minutes. Pour in pasta sauce.
3. Prepare mushrooms as directed in the recipe below.
4. Divide the meat mixture between the mushroom caps and top with cheese. Bake until the mushrooms are tender.

Serving and Storing Stuffed Portobellos

Serve these portobellos immediately with a side of cauliflower fried rice, roasted radishes, crispy zucchini fries or a light a fresh cucumber and onion salad.

Cook up a batch of stuffed portobellos and once cooled, cover them with plastic wrap on a baking sheet to freeze. Transfer them to a zippered bag once frozen and thaw in the refrigerator before cooking or reheating. Reheat in the microwave for a few minutes, or bake them in a preheated 350°F oven for 10 – 15 minutes.

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