Mushroom & Almond Cheese Stuffed Portobellos
Hearty portobello mushrooms filled with a nutty cheese mixture and earthy mushrooms, baked until golden with a satisfying umami kick. This mediterranean-inspired keto (vegetarian) ready in about 40 minutes pairs large portobello mushrooms, mozzarella cheese, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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
- 2 large portobello mushrooms
- 1/4 cup mozzarella cheese
- 2 tbsp almond flour
- 1/2 cup cremini mushrooms
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp chives
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from portobello caps, scrape out gills, and place caps upside down on a baking sheet.
- Step 2: Finely chop 1/2 cup cremini mushrooms and 1 garlic clove, then sauté in 1 tbsp olive oil over medium heat for 4 minutes until golden and fragrant.
- Step 3: In a bowl, mix 1/4 cup mozzarella, 2 tbsp almond flour, 1/4 tsp sea salt, 1/8 tsp black pepper, and 1 tbsp chopped chives with the sautéed mushrooms.
- Step 4: Spoon mixture evenly into each portobello cap, pressing gently to fill.
- Step 5: Drizzle remaining 1 tbsp olive oil over the tops and bake for 20 minutes until cheese is bubbly and edges are golden.
- Step 6: Let rest for 5 minutes before serving to allow filling to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom & Almond Cheese Stuffed Portobellos take to make?
Total time is about 40 minutes (20 min prep + 20 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 Mushroom & Almond Cheese Stuffed Portobellos?
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 large portobello mushrooms from drying out.
Can I substitute ingredients in Mushroom & Almond Cheese Stuffed Portobellos?
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 Mushroom & Almond Cheese Stuffed Portobellos for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mushroom & Almond Cheese Stuffed Portobellos vegetarian?
Yes — this recipe is tagged 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
- ★★★★★
I've tried many keto recipes and this is hands down the best.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
