(Keto • High-Protein • Gluten-Free • Ultra Satisfying)

These stuffed mushrooms are what happens when a cheeseburger and a lasagna have a keto baby. They’re juicy, meaty, and smothered in melty cheese — all inside a mushroom “bowl” that keeps things light, low-carb, and 100% crave-worthy.

📏 Yield & Timing:

  • Servings: 4 stuffed mushrooms
  • Prep Time: 10 minutes
  • Cook Time: 20–25 minutes
  • Total Time: ~35 minutes
    Macros (per mushroom):
    ✅ ~21g protein · ~5g net carbs · ~17g fat (varies with meat/cheese)

🧾 Ingredients:

For the Mushrooms:

  • 4 large portobello mushroom caps
  • 1 tbsp olive oil
  • Salt & pepper to taste

For the Filling:

  • 1 lb ground beef (or ground turkey, chicken, or sausage)
  • ¼ cup diced onion
  • 2 garlic cloves, minced
  • ½ tsp Italian seasoning
  • ¼ tsp crushed red pepper flakes (optional)

For the Creamy Mixture:

  • ¼ cup cream cheese
  • ¼ cup sour cream or Greek yogurt
  • ½ cup shredded mozzarella
  • 2 tbsp grated parmesan
  • Optional: 1 tbsp chopped parsley

For Topping:

  • Extra shredded cheese (mozzarella + cheddar blend)
  • Chopped parsley or green onions for garnish

🥣 Instructions:

1. Prep the Mushrooms

  • Preheat oven to 375°F (190°C).
  • Clean mushroom caps with a damp paper towel. Scoop out gills and stems.
  • Brush both sides with olive oil and place on a baking sheet lined with parchment.
  • Bake for 10 minutes to soften slightly. Drain excess liquid if needed.

2. Cook the Filling

  • In a skillet over medium heat, sauté onion and garlic until fragrant (2–3 minutes).
  • Add ground meat, Italian seasoning, salt, and pepper. Cook until browned.
  • Turn off heat and stir in cream cheese, sour cream, and shredded cheese until creamy and combined.

3. Stuff & Bake

  • Spoon the filling generously into the mushroom caps.
  • Top each with more shredded cheese.
  • Bake for another 12–15 minutes, or until cheese is bubbly and golden.

4. Garnish & Serve

  • Let cool slightly, then sprinkle with parsley or scallions.
  • Serve with a fork and knife — or pick it up and go caveman style.

🔁 Substitutions & Variations:

  • Swap beef for turkey or sausage
  • Add sautéed spinach, bell peppers, or chopped jalapeños to filling
  • Make it Italian-style with sugar-free marinara and mozzarella only
  • Dairy-free? Use plant-based cream cheese and DF cheese shreds

🧊 Storage & Meal Prep Tips:

  • Fridge: Store in airtight container up to 3 days
  • Reheat: Oven at 350°F or air fryer for crispiness (microwave gets soft)
  • Freezer: Not ideal — mushrooms will weep and get mushy when thawed

💬 Personal Note:

I made these for a quick dinner and they were gone before the cheese even cooled. It’s everything you want in comfort food — hot, cheesy, meaty — without a single carb bomb in sight.