Vegetarian keto mozzarella stuffed portobello mushrooms

If you are a fan of mushrooms, try filling them with cheese and bake in the oven. You'll love this dish! You may serve as a snack, side dish or a light dinner. Enjoy!

Vegetarian keto mozzarella stuffed portobello mushrooms
5 min
20 min

Nutrition facts

Energy: 69 kcal
Protein: 3.3 gr
Fat: 5.2 gr
Net carbs: 2.3 gr


4 portobello mushroom(s) (336 gr)

1 tbsp(s) olive oil (14 gr)

ground black pepper (to taste)

salt (to taste)

0.25 cup(s) shredded mozzarella - regular or vegetarian (28 gr)


  1. Preheat the oven to 180°C / 350°F
  2. Wipe the mushrooms & remove the stems
  3. Lay the mushrooms, open side up, on a baking tray covered with parchment paper
  4. Brush their inside with olive oil and season with a bit of salt & pepper
    • Alternatively, brush with butter
  5. Stuff each mushroom with 2 tablespoons of shredded mozzarella
    • You may use any cheese that melts well
  6. Bake in the oven for 20 minutes


Serving size: 1 stuffed mushroom

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