Print

Keto Pizza Stuffed Portobello Mushrooms

Close-up of baked Keto Pizza Stuffed Portobello Mushrooms topped with melted mozzarella and pepperoni slices.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a satisfying low-carb pizza replacement using large portobello mushroom caps stuffed with cheese, sauce, and your favorite keto toppings, then bake until golden.

Ingredients

Scale
  • 4 large portobello mushroom caps, stems removed
  • 2 tablespoons olive oil
  • 1/2 cup low-sugar pizza sauce or marinara
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup sliced pepperoni or cooked Italian sausage
  • 1/4 cup sliced black olives
  • 1/4 cup sliced bell peppers (optional)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
  2. Wipe the portobello mushroom caps clean. Gently scrape out the dark gills using a spoon to create more space for fillings.
  3. Brush the outside and inside of the mushroom caps lightly with olive oil. Season with salt and pepper.
  4. Place the mushroom caps gill-side up on the prepared baking sheet.
  5. Spoon about 2 tablespoons of pizza sauce into the cavity of each mushroom cap.
  6. Distribute the mozzarella cheese, Parmesan cheese, pepperoni, olives, and any other desired vegetables evenly over the sauce in each mushroom.
  7. Sprinkle the tops with dried oregano.
  8. Bake for 15 to 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  9. Remove from the oven and let cool slightly before serving.

Notes

  • To reduce moisture, you can briefly pre-bake the empty mushroom caps for 5 minutes before adding the fillings.
  • Use full-fat cheese for better keto compliance.
  • For a different flavor, add a dash of garlic powder to the sauce mixture.

Nutrition

Find it online: https://tastetaught.com/keto-pizza-stuffed-portobello-mushrooms/