Stuffed Portobello Mushrooms are as tasty as main dishes go. Ground beef, cheese, cauliflower and pasta sauce meld together with tender baked mushroom caps for a pure comfort food experience.
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Stuffed Portobello Mushrooms
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How to Clean Portobello Mushrooms
Since mushrooms are the base of this recipe, it’s important to prep them properly to give you the best flavor possible.
- Use dampened, wrung out paper towels to wipe off any soil clinging to the surface.
- Cut off the stems.
- Scoop out the dark gills and discard.
Now you’re ready to get stuffing!
How to Stuff Them
Once the prep work is done, stuffing the mushrooms is easy.
- Brown the ground beef with onion and garlic, and drain any fat.
- Add the cauliflower and cook until tender, then stir in the pasta sauce.
- Place scoops of the meat mixture in cleaned mushroom caps on a parchment lined cookie sheet.
- Top with the parmesan, then the mozzarella and bake until melted and tender.
Ground turkey, chicken or pork can serve as substitutes for the ground beef according to your preference.
Can You Save and Reheat Them?
Baked stuffed mushrooms can be kept in the refrigerator for up to 5 days if you store them right, or in the freezer for 2-3 months. Unlike other veggies, cauliflower rice requires no blanching in advance of freezing, which is a great reason to make extra!
To Store/Freeze: Place them in a flat container, and cover tightly with shrink wrap or an airtight cover.
To Reheat: Pop them in the microwave for a few minutes, or bake them in a preheated 350°F oven for 10 – 15 minutes.
What Goes with Stuffed Mushrooms?
If you’re ok with carbs on the table, then baked sweet potato fries or rosemary roasted potatoes would be an excellent complement to stuffed mushrooms.
Stuffed Portobello Mushroom Ideas
You don’t have to serve stuffed portobellos with a knife and fork. They make great sliders if you don’t mind departing from the low carb theme. Serve them on brioche style hamburger buns with some shredded lettuce.
Our recipe here only scratches the surface of delicious fillings for stuffed mushrooms. To feed your inspiration check out these varieties below.
Classic Stuffed Mushrooms
- In a pan melt 5 tablespoons butter, add 1 – 2 minced garlic cloves and cook until softened.
- Stir in ¾ cup Italian style bread crumbs, and continue to stir until coated.
- Add ¼ cup grated parmesan cheese.
- Place mounds of the mixture on prepared mushroom caps and bake.
This tasty classic can be varied in so many ways.
- Crab stuffed mushroom – Add shredded canned crab meat or crab meat substitute to the classic recipe for a taste of the sea.
- Bacon and mozzarella stuffed mushroom – Crumbled cooked bacon stirred in the bread crumb mixture and a topping of melted mozzarella cheese makes for a no-fail crowd pleaser.
- Sausage stuffed mushrooms – Give your stuffed mushrooms some zing with spicy cooked and crumbled sausage. Top with shredded extra sharp cheddar before baking.
More Pasta Inspired Recipes
- Zucchini Lasagna Roll Ups – healthy, low carb and keto!
- Eggplant Lasagna – easiest casserole dish to freeze!
- Low Carb Spaghetti Squash with Meat Sauce – quick and easy to prepare
- Easy Low Carb Spaghetti and Meatballs – ready in 40 mins!
- Easy Low Carb Chicken Parmesan – great served over a bed of zoodles
Stuffed Portobello Mushrooms
- 1 lb lean ground beef
- 1/2 cup onion diced
- 2 cloves garlic minced
- 2 cups cauliflower riced
- 1 teaspoon Italian seasoning
- 2 cups low carb pasta sauce
- 4 large portobello mushrooms
- 2 oz parmesan cheese shredded
- 4 oz mozzarella cheese shredded
- fresh parsley & basil for garnish
- Preheat oven to 375°F.
- Brown ground beef, onion and garlic until no pink remains. Drain any fat.
- Add riced cauliflower and Italian seasoning and cook an additional 5-7 minutes or until softened. Stir in pasta sauce.
- Meanwhile, remove the stems from the mushroom caps. Using a small spoon, scrape out the dark gills and discard.
- Divide the meat mixture over the mushrooms. Top with cheeses and bake 25-30 minutes or until mushrooms are tender.