Stuffed Portobello Mushroom Caps

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Stuffed Portobello Mushroom Caps

Easy Stuffed Portobello Mushrooms are filled with ground beef, riced cauliflower, and tomato sauce and topped with cheese. Perfect for keto and low-carb diets.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 375kcal

Author: Linda Warren

Ingredients

½ pound lean ground beef
½ teaspoon salt
¼ cup onion diced
1 cloves garlic minced
1 cup riced cauliflower
½ teaspoon Italian seasoning
1 cup pasta sauce
2 large portobello mushrooms
1 ounce parmesan cheese grated
2 ounces shredded mozzarella cheese
Garnish: fresh parsley & basil

Instructions

Preheat oven to 375°F. Prepare a rimmed baking sheet by lining with a silicone mat, aluminum foil, or spraying with an oil spray.
Sprinkle ground beef with salt and cook in a large skillet with onion and garlic until no pink remains then drain the fat.
Add riced cauliflower and Italian seasoning and continue to cook for 5-7 minutes or until the rice has softened.
Stir in your favorite pasta sauce. Raos pasta sauce has no added sugar and works well for Keto diets.
Prepare the mushroom caps by removing the stems and scraping out the dark gills.
Place the mushroom caps, bottom side up, on the prepared baking sheet. Divide the meat-rice mixture between the mushrooms. Sprinkle with both cheeses.
Bake for 25-30 minutes or until the mushrooms are tender.

Notes

STORE/FREEZE/REHEAT

Store: Wrap leftover stuffed portobello mushrooms in plastic wrap and refrigerate for up to 5 days.

Freeze: Wrap as above and store in freezer for up to 3 months. Thaw them in the fridge overnight before cooking.

Reheat: Place on a parchment-lined baking sheet and cover loosely with foil. Place in a preheated 350°F oven for about 10 minutes or until the internal temperature is 165°F.

Nutrition