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Transform breakfast or brunch with these Low-Carb Stuffed Portobello Mushrooms! Meaty portobellos filled with spinach and eggs, topped with melted cheese, create an impressive dish that's naturally gluten-free and keto-friendly. These protein-packed mushrooms deliver a restaurant-worthy presentation with minimal effort, perfect for weekend brunch or a light dinner. Add optional bacon for extra flavor, or keep them vegetarian - either way, they're ready in just 45 minutes!
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Why You'll Love This Low-Carb Stuffed Portobello Mushrooms Recipe
- Breakfast Game-Changer: Break free from boring breakfast routines! These stuffed portobellos combine creamy spinach, perfectly cooked eggs, and melted cheese for an impressive dish that's ready in just 30 minutes.
- Versatile and Diet-Friendly: Whether you're following keto, low-carb, or gluten-free, these mushrooms fit perfectly into your lifestyle. Keep them vegetarian or add bacon - either way, they're packed with protein and nutrients at just 5 net carbs each.
- Perfect for Any Occasion: From casual weekend brunch to holiday celebrations, these stuffed mushrooms bring restaurant quality to your table. Easy enough for everyday but elegant enough for special occasions.
In This Post
- 🥘Low-Carb Stuffed Portobello Mushrooms Ingredient Notes
- 🔪How to Make Low-Carb Stuffed Portobello Mushrooms
- Storing and Reheating Low-Carb Stuffed Portobello Mushrooms
- 💭My Recipe Tips
- FAQ about Low-Carb Stuffed Portobello Mushrooms
- 🍽️Serving Suggestions
- More Delicious Mushroom Recipes...
- Low-Carb Stuffed Portobello Mushrooms
- Food safety
Low-Carb Stuffed Portobello Mushrooms: Breakfast Gets a Gourmet Upgrade! 🍄
Let's talk about breakfast burnout! We've all been there - staring at another plate of eggs and bacon, wondering how to make breakfast exciting again. That's exactly why these Low-Carb Stuffed Portobello Mushrooms are about to become your new favorite way to start the day.
When you're following a low-carb lifestyle, breakfast can sometimes feel limiting. But these stuffed portobellos prove that a keto-friendly breakfast can be downright fancy! Meaty mushroom caps filled with creamy spinach, topped with perfectly cooked eggs and melted cheese - it's the kind of breakfast that makes you excited to get out of bed.
These Low-Carb Stuffed Portobello Mushrooms aren't just for breakfast though. They're elegant enough for holiday brunches (hello, Mother's Day!) but simple enough for weekend meals. My photographer's husband said it best: "I feel like we are so fancy right now!" Even in your pajamas, these mushrooms make any meal feel special.
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Low-Carb Stuffed Portobello Mushrooms Ingredient Notes
Here, I explain the best ingredients for my Low-Carb Stuffed Portobello Mushrooms recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Portobello Mushrooms: Choose large, bowl-shaped caps for the best egg-holding capacity. Substitution: No real substitute - size and shape matter here.
- Fresh Baby Spinach: Creates creamy filling and adds nutrients. Substitution: Frozen spinach can work but must be well-drained.
- Cream Cheese: Provides a rich, creamy base for spinach mixture. Substitution: Soft goat cheese for a different flavor profile.
- Eggs: Choose large eggs for consistent cooking time. Substitution: No substitution is recommended.
- White Cheddar: Creates golden, melty topping. Substitution: Any melting cheese works well.
- Bacon (Optional): Adds crispy texture and flavor. Substitution: Turkey bacon or omit for a vegetarian version.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Low-Carb Stuffed Portobello Mushrooms
I have included a few step-by-step photos to help you visualize the recipe. The recipe card below provides the full instructions, including amounts and temperatures.
Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills, then brush with oil.
Pile one portion of the spinach mixture on a portabella mushroom and form it into a well with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom.
Top with shredded cheese.
Storing and Reheating Low-Carb Stuffed Portobello Mushrooms
Storage Instructions:
- Refrigerator Storage:
- Best eaten fresh
- Store leftovers for up to 2 days
- Keep them in an airtight container
- Note: eggs will continue to set firmer
- Freezing:
- Not recommended
- Affects mushroom texture
- Eggs become rubbery
Reheating Instructions:
- Oven Method (Best):
- Preheat to 350°F
- Place on baking sheet
- Heat 8-10 minutes covered
- Uncover the last few minutes to crisp cheese
- Microwave Method:
- Not recommended
- Makes mushrooms soggy
- Eggs become rubbery
Pro Tips:
- Remove from fridge 10 minutes before reheating
- Add fresh cheese on top when reheating
- Consider making fresh rather than storing
- Best served immediately after cooking
💭My Recipe Tips
1. Mushroom Selection: Choose large, deep portobellos with high sides to hold eggs. Clean gently - don't wash, just wipe with damp paper towel. Remove gills completely for more filling space.
2. Prevent Soggy Mushrooms: Pre-baking and draining mushrooms is crucial. After the initial bake, drain liquid from the pan and mushrooms before filling.
3. Perfect Egg Wells: Create deep wells in spinach mixture for eggs. Press mixture firmly against mushroom sides to prevent eggs from leaking.
4. Timing is Everything: Check eggs at 10 minutes. Add time in 2-minute increments until desired doneness. Whites should be set, but yolks can be runny if preferred.
5. Cheese Strategy: Add cheese only in the last few minutes of baking. This prevents over-browning while ensuring proper melting.
6. Make-Ahead Tips: Prep mushrooms and spinach mixture ahead. Store separately and assemble just before baking. Don't pre-crack eggs.
7. Temperature Control: Let the mushrooms cool slightly before adding eggs to prevent them from starting to cook immediately and becoming overcooked.
FAQ about Low-Carb Stuffed Portobello Mushrooms
Whites should be completely set. Stop cooking for runny yolks when the whites are set (around 12-13 minutes). For firmer yolks, cook 15-17 minutes. Watch closely as cooking time varies by egg size and oven.
You can prep the mushrooms and spinach mixture ahead, but don't add eggs until ready to bake. Store prepped components separately in the refrigerator for up to 24 hours. Assemble and bake fresh for best results.
Mushrooms naturally release water when cooking. Don't skip the pre-baking step, and be sure to drain the liquid before adding the filling. Wiping vs washing mushrooms also reduces excess moisture.
🍽️Serving Suggestions
Breakfast & Brunch Pairings
Elevate your brunch spread by serving these stuffed portobellos with crispy bacon, fresh avocado slices, or a light mixed green salad. Add some keto-friendly buttermilk biscuits or country breakfast sausage for special occasions to create a complete spread that'll impress any guest.
Make It A Complete Meal
Turn these mushrooms into a satisfying dinner by pairing them with roasted vegetables or cauliflower rice. The rich egg yolks create a natural sauce that makes any side dish more delicious. A fresh arugula salad adds the perfect peppery contrast to the creamy mushrooms.
Holiday Entertaining
Take your holiday brunch to the next level with these impressive stuffed portobellos as your centerpiece. Complement them with fresh berries, sugar-free mimosas, and keto coffee cake for a special occasion spread that everyone will remember.
Light Lunch Options
Create a satisfying lunch by serving your stuffed mushrooms over mixed greens with a lemon vinaigrette. Add some roasted cherry tomatoes or zucchini noodles for extra color and nutrients that complement the rich eggs and cheese.
Sauce and Topping Ideas
While delicious on their own, these mushrooms shine even brighter with additional toppings. Add the easy hollandaise sauce from this Low-Carb Eggs Benedict Casserole, fresh pesto, or a sugar-free hot sauce. For brunch parties, set up a topping station with extra crumbled bacon, fresh herbs, and different cheese options so everyone can customize their plate.
More Delicious Mushroom Recipes...
Low-Carb Stuffed Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms look for large mushrooms with a good bowl shape vs flat mushrooms
- 4 tsp extra virgin olive oil more if not using the bacon
- pink salt taste
- fresh cracked black pepper
- 2 slices bacon optional - use a tbsp of olive oil if not using the bacon
- 1 lb fresh baby spinach
- 3 ounces cream cheese
- 2 tbsp sour cream
- 3 tbsp Parmesan cheese
- 1/4 tsp organic garlic powder
- 1/4 tsp organic onion powder
- 4 large eggs
- 1/2 cup white cheddar cheese shredded
- fresh flat-leaf parsley chopped for garnish (optional)
Instructions
- Preheat oven to 400 degrees F.
- Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
- Brush one teaspoon of olive oil on both sides of the mushrooms. Season the mushrooms with salt and pepper.
- Place the mushrooms on a parchment-lined baking sheet and bake for about 10 minutes. Remove from the oven. When slightly cooled, flip the mushrooms gently and drain the water that has collected on the baking sheet.
- While the mushrooms are cooking heat a skillet over medium-high heat and cook the bacon until crisp. Place on a paper towel.
- Reduce the heat to medium and add the baby spinach (add a tablespoon of olive oil if not using the bacon) to the skillet, saute until the spinach wilts and is heated through,
- Add the cream cheese to the pan. Stir together until cream cheese has melted.
- Add sour cream, parmesan, garlic powder, onion powder, and salt and pepper, and mix together until completely combined.
- Divide the creamed spinach into 4 portions.
- Pile one portion of the mixture on a portabella mushroom and form into a well with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
- Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Top with shredded cheese.
- Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.
- Chop the bacon.
- Remove the mushrooms from the oven and top with chopped parsley and bacon.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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