Tag Archives: stuffed mushrooms


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!


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


  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

Stuffed Portabello Mushrooms🍄

These stuffed portabellos were nothing short of amazing. The had so much flavor. I think next time I make them I will use sausage just to give a spicier taste. They are so easy to make and were very filling too.

6 medium-sized Portabello mushrooms
1 lb ground beef, grass-fed is best
1-2 tbs Avocado oil (any keto friendly oil will do)
1 1/2 cups shredded Mozzarella
1 large egg
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp Pink Himalayan Salt and Herb Blend
1/2 lb bacon crumbles

1. In a medium skillet brown 1lb ground beef, preferably grass-fed.
2. In a second skillet cook bacon to make bacon bits.
3. Wash Portabellos, pat dry and remove stems. Dice stems to add to the recipe later.
4. Line a glass baking dish with aluminum foil and coat in keto friendly oil, I used avocado.
5. Combine ground beef, 3/4 cup Mozzarella, diced mushroom stems, 1 large egg, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp red pepper flakes, 1/4 tsp Pink Himalayan Salt and Herb Blend. Stir mixture, place mushroom caps in pan and stuff with meat mixture. Top with leftover shredded Mozzarella.
6 Place in oven for 12 minutes.
7. Remove Portabellos from the oven and top with cooked bacon pieces, place back in the oven for an additional five minutes or until cheese is bubbly and melted.

So delicious! We will definitely be having these again!

Here are a handful of other delicious Keto/Low Carb Portabello recipes for you to try.
1. Portabello Personal Pizzas
2. Easy Keto Lasagna Stuffed Portobellos
3. Spinach and Artichoke Stuffed Portobellos
4. Cheese Stuffed Portobello Mushrooms
5. Keto Crab Stuffed Mushrooms



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