Baked Stuffed Portobello Mushrooms with Almond Flour and Cheese
Earthy portobello caps filled with a nutty almond-crusted cheese mixture, baked until golden and tender. This mediterranean-inspired keto (keto, vegetarian) ready in about 37 minutes pairs almond flour, grated cheddar cheese, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, stems removed portobello mushrooms
- 3 tbsp almond flour
- 2 tbsp, grated cheddar cheese
- 1 tbsp, grated parmesan cheese
- 1/4 cup, crumbled feta cheese
- 1 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp dried oregano
- 1/4 tsp salt
- pinch black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Brush mushroom caps with 1/2 tbsp olive oil and place gill-side up on a baking sheet.
- Step 2: In a small bowl, combine almond flour, cheddar, parmesan, feta, minced garlic, oregano, salt, and pepper.
- Step 3: Divide the cheese mixture evenly among the mushroom caps, pressing gently to pack.
- Step 4: Brush remaining 1/2 tbsp olive oil over the stuffed mushrooms.
- Step 5: Bake for 22 minutes until mushrooms are tender and filling is golden and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Stuffed Portobello Mushrooms with Almond Flour and Cheese take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Stuffed Portobello Mushrooms with Almond Flour and Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep almond flour from drying out.
Can I substitute ingredients in Baked Stuffed Portobello Mushrooms with Almond Flour and Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Stuffed Portobello Mushrooms with Almond Flour and Cheese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Stuffed Portobello Mushrooms with Almond Flour and Cheese keto?
Yes — this recipe is tagged keto, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
