Easy Stuffed Veggie Mushrooms

These delicious and easy stuffed veggie mushrooms are perfect for a low carb appetizer, snack or even lunch. These stuffed portobello mushrooms are full of Mediterranean flavors like sun dried tomatoes, garlic and feta cheese. They are also gluten free and low calorie with only 0.7g net carbs and 20 calories 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. Originally I made these keto stuffed veggie 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.

What I love about this stuffed portobello recipe is the Mediterranean flavors. The stuffing is full of garlic, sun dried tomatoes, spinach, feta cheese and herbs. Plus it’s very easy to make for a healthy appetizer or snack.

There are no breadcrumbs or panko in this recipe so they are gluten free as well as low calorie, low carb and mostly vegetarian. But most of all they are full of flavor and are a great way to get your veggies in.

Recipe ingredients and substitutions.

The simple ingredients I used for the delicious stuffing were mushroom stems, fresh spinach, cauliflower rice, sun dried tomatoes, fresh garlic, feta cheese, oregano, basil, salt and black pepper. And I used baby portobellos as the base. If you want to add a bit of heat you can use a bit of hot pepper flakes in the stuffing as well.

Fresh Mushrooms
I used baby portobello mushrooms for this recipe and I like them better than white button mushrooms because they are meatier and have a firm texture. You could also use white mushrooms if you want or even large portobellos. Any type of mushroom that is easy to stuff you can use.

Sun Dried Tomatoes, Feta Cheese and Garlic
I love the sweet flavor of sun dried tomatoes. I would not substitute or eliminate this ingredient because it adds tons of flavor. The feta cheese also adds lots of flavor but you could substitute it with a sharp cheese like asiago cheese, parmesan cheese or even goat cheese.

The fresh garlic is a must but if you are substituting with garlic powder just remember 1 clove of fresh garlic equals ¼ teaspoon of garlic powder.

Fresh Spinach and Cauliflower Rice
I used these two low carb vegetables mostly to bulk up the stuffing and because they add color and nutrition. You can use frozen or fresh cauliflower rice. But I prefer fresh baby spinach for this recipe over frozen. If you use frozen make sure to squeeze out all of the excess water after you thaw it.

Note there is no bread for breadcrumbs in the stuffing and you won’t miss it. I wanted to keep the carbs down as well as make this gluten free.

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 a 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)

How to make stuffed veggie mushrooms.

Note you can make these in advance and just bake them before you want to eat them.

Step 1: Peheat oven to 400°F and spray a baking sheet with nonstick cooking spray.

Step 2: Clean the mushrooms and take out the stems. Set aside the stems and save them for the stuffing.

Step 3: Place the cleaned mushrooms caps on the prepared baking sheet bottoms up. Spray them and with cooking spray and then turn over and spray the other side. You want the cup side to be facing the bottom so liquid doesn’t accumulate in them while they are baking. Bake for 10 minutes.

Step 4: While the caps are baking, heat up a skillet to medium high heat. Add the olive oil and let heat up for a few seconds. Finely chop up the stems and add to the pan. Saute for 1-2 minutes. Then turn the heat down to medium heat.

Step 5: Next add the cauliflower rice, chopped sun dried tomatoes, crushed garlic, oregano, basil, salt and black peppers. Saute for 1-2 minutes more. Lastly add the chopped spinach and mix until it completely wilts.

Step 6: Take off the stove and let cool for a minute or two and then fold in the feta cheese.

Step 7: When the mushrooms are done let them cool enough that you can touch them. Then take the vegetable mixture and stuff all of the cooled mushroom caps and place onto a baking dish or back on the baking sheet and bake for 15 more minutes until golden brown.

Let cool before serving. Note you can sprinkle fresh minced parsley or other fresh herbs if you want on top. This is more for presentation like when you are taking these to a party or something. However it’s not necessary.

Store leftovers in an airtight container and please scroll down to view the printable recipe card.

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 or panko like traditional bread stuffing.

More tasty stuffed mushroom recipes to try.

Stuffed mushrooms are one of my favorite appetizers but I’ve decided I don’t need to wait for a party to eat them. So here are some similar recipes to try.

• 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 stuffed veggie mushrooms 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 always a crowd pleaser.

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