Stuffed Portobello Mushroom Caps are an easy, super tasty, low carb main dish! Ground beef, cheese, cauliflower and pasta sauce meld together with tender baked mushroom caps for a pure comfort food experience.

And if a healthy low carb, gluten free or keto way of eating is your goal, these low carb stuffed mushrooms are the perfect dish for you. Delicious served on a bed of homemade zoodles or with a side of cauliflower fried rice, roasted radishes or zucchini fries.

Stuffed Portobello Mushroom Caps with melted cheese on the top

© Easy Low

Stuffed Portobello Mushroom Caps

Follow Easy Low Carb on Pinterest for More Great Low Carb Ideas!

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 a dampened, wrung out paper towel to wipe off any soil clinging to the surface. Cut off the stems and scoop out the dark gills and discard. Now you’re ready to get stuffing!

How to Stuff Mushrooms

Once the mushrooms have been prepared, the rest is easy!

  1. Brown beef with onion and garlic.
  2. Mix together all filling ingredients, as per the recipe below.
  3. Scoop the filling into each prepared mushroom cap, top with cheese and bake!

ingredients for Stuffed Portobello Mushroom Caps

Can You Freeze Portobello Mushrooms?

Yes, they can be frozen which makes these stuffed mushroom caps the perfect make ahead meal or appetizer!

  • Place them flat in a container or baking sheet and cover with plastic wrap. Once frozen, you can transfer them to a zippered freezer bag or stack in a container for easy storage.
  • Be sure to label and date the bag for optimum freshness and use them up within 2-3 months.
  • It is best to thaw these stuffed portobello mushroom caps in the fridge. Once thawed, you can reheat them in the microwave for a few minutes, or bake them in a preheated 350°F oven for 10 – 15 minutes.

unbaked Stuffed Portobello Mushroom Caps with cheese sprinkled on the top


Ground turkey, chicken or pork can serve as substitutes for the ground beef according to your preference.

If you don’t mind departing from the low carb theme, you can serve these Stuffed Portobello Mushroom Caps on brioche style hamburger buns with some shredded lettuce for a complete meal!

Or try this Classic Stuffed Mushrooms recipe!

  1. In a pan melt 5 tablespoons butter, add 1 – 2 minced garlic cloves and cook until softened.
  2. Stir in ¾ cup Italian style bread crumbs, and continue to stir until coated.
  3. Add ¼ cup grated parmesan cheese.
  4. Place mounds of the mixture on prepared mushroom caps and bake.

This tasty classic can be varied in so many ways.

Crab stuffed mushrooms – Add shredded canned crab meat or crab meat substitute to the classic recipe for a taste of the sea.

Bacon and mozzarella stuffed mushrooms – 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. Or try this Portobello Mushroom Pizza recipe with sausage and pepperoni!

More Delicious Recipes!

Stuffed Portobello Mushroom Caps with melted cheese on the top
5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps are a delicious main course or fun appetizer!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 1 pound lean ground beef
  • ½ 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 ounces parmesan cheese shredded
  • 4 ounces mozzarella cheese shredded
  • fresh parsley & basil for garnish


  • Preheat oven to 375°F.
  • Cook ground beef, onion and garlic until no pink remains. Drain any fat.
  • Add riced cauliflower and Italian seasoning. Cook 5-7 minutes more 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.
5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 366kcal | Carbohydrates: 16g | Protein: 40g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 1145mg | Potassium: 1317mg | Fiber: 4g | Sugar: 10g | Vitamin A: 833IU | Vitamin C: 34mg | Calcium: 363mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Italian

REPIN this Delicious Low Carb Recipe!

Stuffed Portobello Mushroom Caps prior to baking, with cheese sprinkled on the top, with a title

Stuffed Portobello Mushroom Caps with melted cheese on the top with a title
Stuffed Portobello Mushroom Caps with cheese melted on the top, and ingredients assembled to make Stuffed Portobello Mushroom Caps under the title.


, , ,

Recipes you'll love

About the author

See more posts by

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.