Description
Juicy portobello mushrooms stuffed with a rich, keto-friendly meatloaf filling and topped with melted cheese, perfect for a satisfying low-carb meal.
Ingredients
Scale
- 4 large portobello mushrooms
- 400 grams ground beef
- 1 large egg
- 3 tablespoons almond flour
- 100 grams grated mozzarella cheese
- 40 grams grated parmesan cheese
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 190°C and lightly grease a baking dish.
- In a mixing bowl, combine ground beef, egg, almond flour, onion, garlic, tomato paste, olive oil, salt, black pepper, oregano, and half of the mozzarella and parmesan cheese. Mix well.
- Clean the mushrooms and remove stems, then place caps in the baking dish.
- Fill each mushroom with the meat mixture, pressing gently.
- Bake for 20 minutes, remove, top with remaining cheese, then bake another 10 minutes until fully cooked and cheese is melted.
- Sprinkle fresh parsley on top before serving.
- Serve warm and enjoy.
Notes
- Wipe mushrooms clean instead of washing to prevent excess moisture.
- Use freshly grated cheese for better melting and flavor.
- Let the mushrooms rest a few minutes before serving for best texture.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
Keywords: keto stuffed mushrooms, portobello mushrooms, low carb dinner, stuffed mushrooms with meat, keto dinner recipe