Description
Juicy, savory, and packed with bold cheeseburger flavor — these keto stuffed portobello mushrooms are loaded with beef, bacon, and tangy blue cheese for a rich, low-carb appetizer or dinner idea!
Ingredients
4 large portobello mushroom caps (stems removed)
½ lb ground beef or bison
2 tbsp crumbled cooked bacon
2 tbsp finely chopped onion
1 clove garlic, minced
¼ cup fresh spinach or kale (optional)
2 tbsp blue cheese or feta cheese (or more to taste)
1 tsp Worcestershire sauce (keto-friendly)
½ tsp smoked paprika
Salt and pepper to taste
Olive oil or avocado oil spray (for baking)
FOR KETO VERSION:
Use full-fat cheeses and avoid sweetened condiments. For extra richness, add a spoonful of sour cream or Greek yogurt into the filling.
Instructions
Preheat oven to 375°F (190°C) .
Place portobello caps on a baking sheet. Lightly brush or spray with oil. Bake for 10–12 minutes , gill-side up, to soften. Remove and set aside.
In a bowl, mix ground beef , bacon , onion , garlic , Worcestershire , paprika , salt, and pepper.
Spoon mixture into each mushroom cap, pressing down gently.
Top with blue cheese crumbles and optional spinach or kale .
Bake for another 8–10 minutes until meat is fully cooked and cheese begins to melt.
Broil for the last 2–3 minutes if you want golden, bubbly cheese.
Serve warm as an appetizer or main dish with a side salad or cauliflower mash.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 4
- Calories: 220
- Fat: 14g
- Carbohydrates: 4g
- Protein: 18g