Stuffed Portobello Peppers

A delicious and filling vegetarian keto recipe that is sure to delight anyone.

September 05, 2020 1 min read

Stuffed Portobello Peppers

Serving Size
Serving size
Prep Time
Prep time
10 min
Cook Time
Cook time
40 min
Recipe Author



  • 6 large portobello mushrooms - stems removed
  • 3/4 cup (200g) marinara sauce
  • 1/3 cup shredded mozzarella cheese


Ingredients for Stuffing

  • 2 oz (56g) fresh spinach
  • 1 cup ricotta cheese
  • 1/4 cup Parmesan cheese - finely shredded
  • 1/2 cup mozzarella cheese - shredded
  • 1 large egg
  • 2 tbsp chives - finely chopped
  • 3/4 tsp sea salt
  • 1/4 tsp ground pepper

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  1. Preheat your oven to 400°F (200°C).
  2. To prepare the portobello mushrooms, start by trimming off the stems and discard them.
  3. Peel the outside skin as it may contain dirt. Most recipes require removing the gills but I like to keep them for a richer flavor.
  4. Finely chop the spinach and add it to a mixing bowl.
  5. Add in the 3 cheeses: ricotta, Parmesan, mozzarella.
  6. Gently crack an egg in, then add chopped chives, sea salt and pepper. Mix well to combine.
  7. Add the marinara sauce to a large oven-dish, and make sure it's keto-friendly. Otherwise you could just use crushed tomatoes.
  8. Fit the portobello mushrooms into the prepared oven dish.
  9. Stuff each mushroom with the cheese filling, then sprinkle with shredded mozzarella.
  10. Loosely cover the dish with aluminum foil and bake for 30-35 minutes, or until the mushrooms are tender and the cheese is melted and bubbly. Enjoy!

Nutrional info: Calories: 173, Fat: 11g, Net carbs: 7g, Protein: 13g

*Nutritional information is approximate.

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