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Prep Time20 mins
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Cook Time50 mins
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Serving4
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Ready In1 h 10 mins
The Large Portobello Mushroom Caps are Ideal for Filling and Roasting
In the fall, I love not only the colorful leaves in Ontario, but also the abundance of mushrooms. Wherever we go on a hike, the forests and lake shores are full of more and more beautiful mushrooms, I am crazy for them! Not only do I love to watch and take photos of them, but I also like to eat them. I knew some edible wild mushroom varieties in Hungary, but here in Canada I don’t dare pick them up and make them yet. Maybe I’ll learn this one day too, but until then, there will be in-store and much safer versions for mushroom eating, like the Portobello mushrooms.
The Portobello mushroom caps are easy to find in many grocery stores. These huge size mushroom heads are ideal to fill, so I have chosen 10 cm /4 inch size heads. These can allow for more stuffing and look like the dish is on a thick portobellos plate.
Can You Eat Portobello Mushrooms on Keto Diet?
Every edible mushroom, like portobello as well, are naturally low in carbohydrates, making them a keto-friendly food. Although there are very many varieties, such as oyster, white and brown champions, but concretely 100 g of portobello, which equals about one head of mushroom, has 19 calories, 2 grams protein and 3 grams of total carbohydrates, according to the USDA. Enjoy them raw in salads, or cooked in dishes like egg scrambles, soups, stir-fry, casseroles, or like in this recipe, stuffed with low carb ingredients like ground pork, cheese, bacon and some vegetables.
The Champion mushroom mixed into the filling loosens the filling, as I don’t put buns in it as usual to reduce the carbohydrate content of the stuffed mushrooms. Because of this, our stuffed Portobello even becomes gluten free and we hit two birds with one stone. Tiny diced bell peppers and feta also loosens the texture of the filling, but not only does it help in this, it makes the food much more colorful and appetizing.
I stuffed the remaining stuffing into two halves of a half-cut bell pepper, so if someone sitting at the table who doesn’t like mushrooms too much, he or she can taste this dish too.
How to Prepare this Low-carb Stuffed Portobello Mushrooms?
Watch this video and follow the steps below and you can roast this Portobello mushroom dish easily. If you are not sure if you like mushrooms, I also recommend you to try this recipe, because the lots of minced meat stuffing gives you a feeling like you eat just a meatloaf, so I think you will enjoy it!
Ingredients
Low-carb Stuffed Portobello Mushroom with Ground Pork and Feta
Nutrition
Per one head of stuffed Portobello
- Daily Value*
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Calories: 51226 %
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Fat: 27 g16 %
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Total Carbs: 17 g26 %
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Fiber: 3 g13.7 %
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Sugar: 7 g16.5 %
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Net Carbs: 13 g33 %
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Protein: 52 g69 %
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Sodium: 843 mg36 %
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Potassium: |>960 mg27 %
- *Percent Daily Values are based on a 2,000-calorie diet. Fat 165 g, Carbohydrate 40g, Fiber 25 g, (Sugar 40 g,) Protein 75 g, Sodium 2300 mg, Potassium 3,500 – 4,700 mg. To calculate the whole net carb content in food, have to subtract the fiber from the total number of carbs. Your individual daily values may be higher or lower depending on your own calorie needs.
Directions
Weigh the minced meat, eggs and spices into a deep bowl.
Cut the feta into smaller cubes and add to the minced meat.
Also chop the bell peppers into smaller cubes and add to the minced meat.
Add the chopped parsley greens as well and mix together.
Chop the onion, garlic cloves and bacon, then fry them on a little lard in a pan.
Add the Champion mushrooms cut into small cubes, fry the whole thing for a few more minutes, then let it cool down.
Add the roasted mushrooms to the minced meat and knead well.
Grease a heat-resistant bowl with lard or butter and place the mushrooms on top of them.
Divide the filling and spread it evenly over the four mushrooms. (If the stuffing too thick, cut a bell pepper in half and fill in the two halves as I did.)
Sprinkle the top of the filling with grated cheese.
Put in the oven (without cover) at 370 F / 190 C for 50-60 minutes on the bottom shelf of the oven. At the end of the frying you can make it higher so that the cheese is nicely cooked.
You can serve it with a salad garnish or just on its own, a hearty, nutritious meal.
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