Keto Italian Cheese Stuffed Mushrooms

Keto Italian Cheese Stuffed Mushrooms

I first made these mushrooms when I was having stomach trouble and just couldn’t stand the thought of digesting meat. Now, trust me, this is not a usual position for me as I do love a good piece of meat.

But these stuffed mushrooms are delicious and filling, without feeling heavy or hard to digest.

They’re a great meat-free meal to add to your repertoire and can be served with vegetables or just a lovely tossed salad. The combination of creamy cheeses and tangy goat’s cheese is perfect against the classic combination of spinach and garlic. I would think that you could easily adapt the filling to suit your tastes, keeping within keto guidelines of course. Give them a try and see what you think.

Preparation time

Hands-on:    15 minutes
Overall:     30 minutes

Nutritional values (per serving, 2 mushrooms)

Total Carbs	13.5	grams
Fiber	4.6	grams
Net Carbs	8.9	grams
Protein	22.8	grams
Fat	36.8	grams
of which Saturated	23.3	grams
Energy	432	kcal
Magnesium	70	mg (17% RDA)
Potassium	988	mg (49% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (20%), fat (72%)

Ingredients (makes 4 servings)

• 8 Portobello mushrooms, stems and gills removed, stems retained (672 g/ 1.5 lb)
• 2 tbsp of butter, melted (30 ml)
• 1 cup cream cheese (240 g/ 8.5 oz)
• ¼ cup ricotta (60 g/ 2.1 oz)
• 100 g goat’s cheese (3.5 oz)
• ½ cup Parmesan, grated (45 g/ 1.6 oz)
• ½ tsp minced garlic
• 1 package (10 oz) of frozen spinach, drained and squeezed (280 g)
• ½ small red onion, finely chopped (30 g/ 1.1 oz)
• ¼ cup grated cheddar cheese (28 g/ 1 oz)
• 2 tbsp red bell pepper, diced (19 g/ 0.7 oz)
• ⅛ tsp dried Italian herbs

Note: Instead of frozen spinach, you can use 1 bunch of fresh spinach or 1 bunch of fresh kale.

Instructions

1. Preheat the oven to 180 C/ 355 F. Pat mushroom caps very dry with a paper towel.
2. Brush melted butter all over the mushroom caps and place on a lined baking tray.
3. Finely chop the red onion and spinach or kale and mix in a bowl with the cream cheese, ricotta, goat’s cheese, parmesan and garlic. Mix together well.
4. Spoon into the mushroom caps. Really fill the caps, the mixture won’t run away so you can put a good pile of it in there.
5. Top with just a sprinkle of cheddar cheese and the diced red pepper.
6. Bake for 20 minutes until brown and bubbly. Serve with a sprinkle of fresh herbs of your choice. If you have any leftover filling, use it to stuff chicken breasts…yum!

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