After all this quarantine, stay at home business, this momma is over having to put thought into dinner each night. I had almost thrown in the towel and served lunch meat for dinner when I realized I had a simple recipe in the fridge waiting to be cooked. If you are looking for an easy, quick dinner idea, this is it. 

This is a super simple, versatile recipe that can be made in a pinch. 

Here’s the recipe!

KETO STUFFED PORTABELLOS

Ingredients
Portabellos
Raos Pizza Sauce
Mozzarella Cheese 
Avocado Oil
Pepperoni or any other pizza toppings desired

Directions

1. Preheat oven to 375F degrees  
2. Place a cast-iron skillet or oven safe skillet on medium on the stovetop. 
3. Pour 1-2 Tbsp of avocado oil into the skillet until it is hot
4. While it is heating, remove the stems from the portabellos 
5. Chop/dice the stems for adding to the mushrooms 
6. Place portabello caps top down into the skillet 
7. Scoop a tsp or so of Rao’s pizza sauce into each cap
8. Drop a couple of pinches of the chopped stems into the sauce of each portabello cap
9. Cover the caps with shredded mozzarella 
10. Let cook for 3-5 minutes on the stovetop
11. Remove from stovetop and place in the oven for 15 minutes
12. After removing from oven, add more cheese if desired 
13. Let cool and enjoy

Other Delicious Keto Portabello Recipes

Wholesome Yum

I Breathe I’m Hungry

Cast Iron Keto