Low Carb Mediterranean Stuffed Mushrooms
A fat, juicy, stuffed portabella mushroom is enticing and makes the perfect lunch or dinner! This is also an excellent way to get a healthy dose of protein while staying vegetarian! Aside from the mushroom caps, there’s plenty of protein in the spinach and arugula that’s stuffed into each cap. Since this recipe is so low carb, you can serve it alongside other protein-packed vegetables to keep your vegetarian meal filling and nutritious. Jessica L.
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Low Carb Mediterranean Stuffed Mushrooms
These savory stuffed mushrooms are a delicious and healthy way to indulge in Mediterranean flavors. The combination of tangy feta cheese, juicy tomatoes, and aromatic herbs creates a mouthwatering filling that pairs perfectly with meat, fish, or vegetables. Plus, with only a few carbs per serving, they are a guilt-free option for anyone following a low carb or ketogenic diet.
Origins of Low Carb Mediterranean Stuffed Mushrooms
The Mediterranean diet is renowned for its health benefits, thanks to the abundance of fresh vegetables, lean protein, and healthy fats it includes. These stuffed mushrooms draw inspiration from the traditional Greek dish "gemista," which means "stuffed vegetables." Gemista can be made with different veggies, such as peppers, eggplants, or zucchini, and filled with rice, meat, or cheese. Our version uses mushrooms instead of vegetables and swaps rice for almond flour, making it a low carb twist on a classic recipe.
Best Time to Enjoy Low Carb Mediterranean Stuffed Mushrooms
Mushrooms are available year-round, but they are at their peak from late summer to early fall. This
Ingredients
- Portabella Mushrooms (8 ounce)
- Olive Oil (2 teaspoon)
- Spinach Raw (½ cup)
- Arugula Raw (¼ cup)
- Kalamata Olives (1-½ tablespoon)
- Red Bell Pepper (2 tablespoon)
- Salt (¼ teaspoon)
- Black Pepper (¼ tsp)
- Basil Fresh (¼ ounce)
- Spices Oregano Dried (½ tsp, ground)
- Olive Oil (¼ cup)
- Grated Parmesan Cheese (1 tbsp)
- Cheese Feta (¾ oz)
Instructions
- Preheat an oven to 350 degrees. Prepare two large mushroom caps by using a spoon to gently remove the stalk and most of the inner flesh. You can discard the shavings or include it in the filling made later. Rub the first amount of olive oil over the top of the mushroom caps and lay them in a oven safe baking dish.
- Prepare the filling by chopping the spinach, arugula, olives, and red bell pepper. Combine these ingredients in a bowl with the salt, pepper, chopped basil, oregano, and second amount of olive oil.
- Stuff both mushroom caps evenly with the filling. Top them both off with an even distribution of grated parmesan and chopped feta cheese.
- Cover the baking dish in tin foil and bake in the oven for 25 minutes. Then, uncover the dish and bake for an additional 10 minutes. Serve hot while the cheese is melted!
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