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

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.[1]

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


Stuffed Portobello Mushrooms

Servings: 4 


  • 8 large portobello mushrooms 
  • 1 cup cheese (use Almond cheese if Vegan)
  • 4 tablespoons olive oil 
  • 2 cups chopped baby spinach 
  • 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. Place all the ingredients except olive oil in a medium-size bowl and toss to combine. 
  4. Spread the olive oil on inside and outside each mushroom.
  5. Fill the mushrooms with mixed ingredients. 
  6. Bake them for 20 minutes or until mushrooms are cooked and the cheese is melt.
  7. Serve with salad.

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