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Keto Pizza Stuffed Portobello Mushrooms

A close-up of a baked Keto Pizza Stuffed Portobello Mushroom topped with melted cheese and pepperoni.
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Make these low-carb Portobello mushroom caps filled with pizza flavors, cheese, and pepperoni for a satisfying keto meal.

Ingredients

Scale
  • 4 large Portobello mushroom caps, stems removed and gills scraped
  • 2 tablespoons olive oil
  • 1/4 cup low-carb marinara sauce or sugar-free pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup sliced pepperoni or cooked, crumbled Italian sausage
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean with a damp cloth. Place them gill-side up on the prepared baking sheet. Brush the outside and inside of each cap lightly with olive oil. Season lightly with salt and pepper.
  3. In a small bowl, mix the mozzarella cheese, Parmesan cheese, oregano, and garlic powder.
  4. Spread about one tablespoon of the low-carb marinara sauce evenly inside the cavity of each mushroom cap.
  5. Distribute the pepperoni or sausage evenly over the sauce in each mushroom.
  6. Top generously with the mixed cheese blend.
  7. Bake for 15 to 20 minutes, or until the mushrooms are tender and the cheese is melted and lightly browned.
  8. Remove from the oven and let cool slightly before serving.

Notes

  • Scraping out the dark gills helps prevent the final dish from becoming watery.
  • You can substitute the pepperoni with cooked bacon bits or chopped olives for variety.
  • If you prefer a softer mushroom, bake the caps plain for 5 minutes before adding the filling.

Nutrition

Find it online: https://tastytribune.com/keto-pizza-stuffed-portobello-mushrooms/