Carrot Stuffed Portobello Mushrooms (Keto, Low Carb, Paleo & Vegan)

Carrot stuffed portobello mushrooms are delicious and packed with nutrients. They are suitable for vegan, Keto, Paleo, and low carb diet. The best of all, it's quick, easy and can be done within 20 - 25 minutes.

Portobello mushrooms contain 440mg potassium, 2.2g fiber, 0.2% calcium, 2.2% iron and 3.4g protein per 100g.[1]

Portobello mushrooms are known as natural cancer-fighters and immune booster. Portobello mushrooms are very low in calories and a great meat substitute. They are also a good source of phytochemicals and conjugated linoleic acid (CLA) that have anti-cancer and anti-aging properties.[2]

Portobello Mushroom Benefits

  1. May help lowering cancer risk
  2. Contains antioxidants and anti-inflammatory properties
  3. Great source of B Vitamins, copper and selenium


Carrot Stuffed Portobello Mushrooms (Keto, Low Carb, Paleo & Vegan)

Servings: 4 


  • 8 large portobello mushrooms 
  • 1 cup shredded cheese (use Almond cheese if Vegan)
  • 4 tablespoons olive oil 
  • 1 grated carrot
  • 1 asparagus bunch, chopped
  • 1 Spanish onion, chopped
  • ¼ cup chopped fresh oregano or 1 teaspoon dried oregano


  1. Preheat the oven to 175°C (350°F). 
  2. Remove the stems from mushrooms and slice them into small pieces. 
  3. Heat a fry-pan over a medium heat. Pour a tablespoon of olive oil into the fry-pan. 
  4. Add grated carrot, chopped Spanish onion, asparagus and oregano. Cook them for 5 minutes.
  5. Transfer cooked vegetables into a medium-size bowl, and toss cheese to combine. 
  6. Spread the olive oil on inside and outside each mushroom.
  7. Fill the mushrooms with mixed ingredients. 
  8. Bake them for 15 minutes or until mushrooms are cooked and the cheese is melt.
  9. Serve with salad and drizzle extra olive oil.

Click here for more Portobello Mushroom recipes. Give it a go and tell me how your carrot stuffed portobello mushrooms go in the comment below.


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