Easy Vegetable Stuffed Mushrooms

These delicious and easy vegetable stuffed mushrooms are perfect for a keto appetizer, snack or even lunch. These stuffed portobello mushrooms are low carb and gluten free with only 0.7g net carbs each.

You might also like these spinach and artichoke stuffed mushrooms.

Recently I remade this very old recipe and decided to completely update it today (4/21). Originally I made these keto vegetable stuffed mushrooms and also used the stuffing and put them on mini cauliflower rounds.

I decided to take out the cauliflower rounds recipe but I will make that a separate post in the future. If you came back looking for it, please just comment below and I’ll hook you right up with that recipe in the meantime.

So these stuffed portobello mushrooms have a tasty Mediterranean flavor from sun dried tomatoes, garlic, feta cheese, spinach, herbs and spices etc. And I didn’t use any breadcrumbs!

I could eat the stuffing alone with spoon! But it makes a wonderful gluten free and low carb stuffing and it’s super easy.

Ingredients I Used For The Stuffing.

First let me say that I used baby portobello mushrooms for stuffing. I like these better than white button mushrooms because they are meatier and have a firm texture.

The delicious stuffing ingredients were mushroom stems, spinach, cauliflower rice, sun dried tomatoes, garlic, feta cheese, oregano, basil, salt and black pepper.

Note there is no bread or breadcrumbs and you won’t miss it.

Let’s Make Our Vegetable Stuffed Mushrooms!

1. First you want to clean the mushrooms and take out out the stems. Save them because they will go in the stuffing.
2. Spray a baking sheet with cooking spray and place the cleaned mushroom caps on it. Spray the underside first, then flip them over and spray them again. Bake them in a preheated oven of 400°F for 10 minutes.
3. While they are cooking, add the olive oil to a skillet and heat to medium high heat. Finely chop up the stems and add them to the pan. Let them saute for a few minutes.
4. Next add in the cauliflower rice, chopped sun dried tomatoes, garlic, oregano, basil, salt and black pepper. Saute for a few more minutes.
5. Lastly add in the chopped spinach and mix until it wilts completely. Take the mixture off the stove and fold in the feta cheese.
6. When you take out the mushrooms let them cool a bit so you can handle them. Then take the vegetable mixture and stuff all of the cooled mushroom caps and place onto a baking dish
7. Place back into the oven and cook for 15 minutes more until they are golden brown. There is a printable recipe card below for your convenience.
8. Note you can sprinkle fresh minced parsley on top if you are taking these to a party though it’s not necessary.

How To Clean Mushrooms.

You don’t want to rinse mushrooms as they will absorb the water due to their spongy texture and get slimy. So all you need is a damp paper towel to gently wipe them one at a time to get off the loose dirt. You can also get mushroom brush though I don’t have one.

If you don’t have time you can lightly rinse them but hurry and dry them off with a clean kitchen towel so they don’t absorb the water. (learn more)

Is This A Vegetarian Recipe?

Technically it is not because feta cheese uses animal rennet. However it adds lots of flavor. Luckily there are many brands of feta cheese that are vegetarian and I found a great list of these vegetarian cheeses here.

Two brands to try are Aldi’s Specialty Selects feta or Whole Foods 365. Check the link above for more brands of vegan cheese. You could also try nutritional yeast though it won’t be the same.

This recipe IS gluten free though as I’m not using any breadcrumbs like traditional bread stuffing.

More Stuffed Mushroom Recipes.

I really do love stuffed mushrooms and decided I don’t need to wait for a party to eat them. So here are my keto stuffed mushrooms recipes:

• buffalo chicken (smaller portobellos)
• sausage & cheese (smaller portobellos)
• meatloaf (portobello caps)
• shrimp risotto (portobello caps)
• Philly cheese steak (portobello caps)

Well I hope you enjoyed this oldie but goodie keto recipe. My hubby and I ate these for lunch but I’m going to make this healthy appetizer recipe for our next party as it’s good for all kinds of diets and it’s yummy!

The nutritional information for 1 stuffed mushroom is: 20 calories
1.3g fat / 1.2g carbs / 0.5g fiber / 0.9g protein = 0.7g net carbs

Continue to Content

Keto Vegetable Stuffed Mushrooms

Yield: 28

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

These delicious and easy vegetable stuffed mushrooms are perfect for a keto appetizer, snack or even lunch. These stuffed portobello mushrooms are low carb and gluten free (no bread nor breadcrumbs!) with only 0.7g net carbs each.

Print

Ingredients

• 2 tablespoons olive oil
• 16 oz baby portobello mushrooms
• 1 cup riced cauliflower
• 2 tablepoons chopped sun dried tomatoes
• 1 cup fresh baby spinach, chopped
• 2 garlic cloves, crushed
• ¼ cup feta cheese, crumbled
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ½ teaspoon salt 
• ¼ teaspoon black pepper
• fresh parsley, minced (optional)

Instructions

1. Preheat your oven to 400°F.
2. Spray a baking tray with cooking spray. Clean the mushrooms with a damp paper towel and take out the stems. Chop up the stems for the stuffing.
3. Place the mushroom caps on the baking tray with the underside up. Spray with cooking spray and then turn over spray the tops of the caps.
4. Bake for 10 minutes.
5. In the meantime, add the olive oil to a large sauté pan and heat to medium high.
6. Add the finely chopped mushrooms stems, cauliflower rice, garlic and spices. Cook for a few minutes until the mushrooms are cooked. Note you can use a food processor if you want. Just pulse a few times so it doesn't turn to mush.
7. Then add your sun dried tomatoes and chopped spinach. Cook for a few minutes until the spinach is wilted.
8. Take mixture off of the heat and stir in the feta cheese.
9. Once mushrooms have cooked and cooled, stuff them with the feta mixture.
10. Put them back in the oven (400°F) and cook for 15 more minutes.

Note you can sprinkle fresh minced parsley on top if you are taking these to a party though it's not necessary. Store leftovers in an airtight container.

Notes

This recipe made 28 good sized mushrooms for me. You may have extra filling depending on the size of your mushrooms. If you have extra you can just eat it with a spoon like I did! Or use it to stuff a bell pepper, zucchini, etc. Lastly you can mix it with cooked rice and it would be delicious but not low carb.

The nutritional information for 1 stuffed mushrooms is: 20 calories
1.3g fat / 1.2g carbs / 0.5g fiber / 0.9g protein = 0.7g net carbs

Nutrition Information:

Yield: 28 Serving Size: 1 mushroom
Amount Per Serving: Calories: 20Unsaturated Fat: 0g