You are going to love these meatloaf stuffed portobello mushrooms. Flavorful meatloaf stuffed into meaty portobello mushrooms and topped with a low carb bbq sauce. These mushrooms are a delicious low carb dinner that you can eat or freeze for later and they are only 4.5g net carbs each!
You might also like these low carb buffalo chicken stuffed mushrooms!
Every once in awhile I go on a portobello kick. I have quite a few recipes on the site stuffed mushrooms but sometimes we just like them plain on the grill. P
ortobellos are so meaty and moist on their own but when you stuff them with something tasty like this keto meatloaf, you got yourself a winner.
Today I made these low carb meatloaf stuffed portobello mushrooms because I wanted to have a quick lunch or dinner in the freezer for days when I don’t want to eat what everyone else is eating but I still want something good!
Other Keto Portobello Mushroom And Meatloaf Recipes.
So you can see I am a fan of both foods and luckily for me they go together perfectly.
How to make meatloaf stuffed portobello mushrooms.
Step 1: Preheat the oven to 350°F and prepare a baking sheet by spraying with nonstick cooking spray.
Step 2: Prepare the mushrooms by taking off the stems and cleaning out the gills. I like to use a spoon to scrape the gills off. Spray both sides of the mushrooms and place on the baking sheet.
Step 3: Mix up the meatloaf but keep the bbq sauce for the top. Divide the meat mixture into 4 and stuff the mushroom caps with it. Smooth them out with our hands then brush the bbq sauce (or low carb ketchup) on top.
Step 4: Place the cookie sheet into the oven and bake for 30 minutes until the meat loaf is cooked through and the mushrooms are fork tender. (Please scroll down to view the printable recipe card.)
How to freeze for a low carb lunch or dinner.
To freeze these you can cook them through like above and let them cool completely. You can then put them in a freezer container and just take them out when you want one and microwave for a few minutes until they are heated through.
A note about the low carb bbq sauce.
For this recipe I topped them with my low carb barbecue sauce from my barbecue beef roast that I keep in the refrigerator.
While I used my own sauce, I’m sure there are some great low carb barbecue sauces or ketchups out there. This barbecue sauce and this Heinz ketchup look good to me, but if you know of a good one, drop a line in the comments. I’d love to share that with my readers.
If you don’t care about carbs, you can use regular barbecue sauce or ketchup if you like. The rest of the recipe would be the same.
I hope you enjoy these low carb meatloaf stuffed portobello mushroom caps. One is plenty for me and I like to eat, so I would figure 1 mushroom per person.
The nutritional information for 1 meatloaf stuffed mushroom is: 325 cals / 17g fat/ 35.8g protein / 4.5g net carbs
And check out my friend Jenn’s best keto meatloaf. You could use that in these portobellos as well!
- 1 lb of lean ground beef
- 1 egg
- ⅓ cup Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon Italian seasonings
- ½ teaspoon worchestershire sauce
- ½ onion, grated
- 2 cloves of garlic
- 2 tablespoons low carb barbecue sauce or ketchup
- 4 large portobello mushrooms.
- Preheat oven to 350 degrees F.
- Take off the stems and clean the gills out of the mushroom caps.
- Spray cooking oil on both sides of the mushrooms.
- In a large bowl add the rest of the ingredients except the barbecue sauce.
- Mix well and divide into 4.
- Fill each mushroom cap with the meatloaf mixture.
- Add 1 tablespoon of low carb barbecue sauce or low carb ketchup on each mushroom and spread around.
- Place on a cookie sheet and bake for 30 minutes or until the meat is cooked.
Nutrition Information:Yield: 4 Serving Size: 1 mushroom
Amount Per Serving: Calories: 325Unsaturated Fat: 0g