Meaty, flavorful cheese stuffed portobello mushrooms are roasted in olive oil, then stuffed with cheese and heated until cheese is melted and bubbly.
There’s no need to give up on cheesy delights when going on a low carb diet! This easy dish of cheese stuffed portobello mushrooms is low carb, keto, and delicious!
How to serve cheese stuffed portobello mushrooms
These cheese-stuffed portobello mushrooms make a delightful brunch dish. They are also excellent as a meatless dinner, accompanied by a green vegetable (such as roasted asparagus). Or you can serve them as a side to any meat. They are versatile, quick and tasty!
Portobello mushrooms are tasty and healthy
I really like portobello mushrooms. I love mushrooms in general, and consider them very healthy.
But there’s something special about portobello mushrooms. They are big, fleshy and so very flavorful. I relied on them a lot back when I leaned towards vegetarianism. Alas, being a vegetarian did not work to improve my glucose metabolism.
Now that I eat a low carb diet, I find that I still really enjoy portobello mushrooms. And this particular recipe for cheese stuffed portobello mushrooms is especially pleasing.
What cheese to use for stuffing the mushrooms?
You can use any melty cheese. I like to use sharp cheddar. But you can also use mozzarella, gouda, provolone or gruyere. Sometimes I use smoked cheddar, to add an interesting layer of flavor to this dish. And speaking of cheese, did you know that current research says that cheese consumption is not linked to a higher risk of mortality? If you’re a cheese lover like I am, I’m sure you’re delighted too!
Can you keep leftovers?
Yes. You can keep them in the fridge, in a sealed container, for 2-3 days. Place them on paper towels to absorb extra moisture, and replace the paper towels daily. You can reheat cheese stuffed portobello mushrooms in the microwave, on 50% power.
More portobello mushroom recipes that you might enjoy
Cheese Stuffed Portobello Mushrooms
- 2 portobello mushrooms
- Olive oil spray
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- ¼ teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 oz shredded sharp cheddar
- Heat broiler on high. Set oven rack in the middle of oven.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
- Spray the mushrooms with olive oil all over. Season with salt, pepper, garlic powder and cayenne pepper.
- Broil 5 minutes per side, until just tender.
- Drain, then place gill side down on paper towels for 10 minutes to drain completely.
- Fill the mushrooms with cheese. Broil just until cheese is melted, directly beneath the heat element, 1-2 minutes.
- Allow to rest 5 minutes on paper towels, then serve.