Main meal

Stuffed portobello mushrooms with garlic and herbs

Name: Stuffed portobello mushrooms with garlic and herbs
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb Portobello mushrooms; 5½ oz Full-fat cream cheese; 2 oz Parmesan; 1½ oz Walnuts; 4 Garlic cloves; Flat-leaf parsley, a handful, chopped; 2 oz Butter; Sea salt, to taste

A whole meal built on mushrooms, and cooking them gill-side down first is what drives off the water that otherwise floods the filling.

4gnet carbs

37gfat

10gprotein

389kcal

Per serving35 minServes 4

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Ingredients

For the whole dish · serves 4

Portobello mushrooms1¼ lb
Full-fat cream cheese5½ oz
Parmesan2 oz
Walnuts1½ oz
Garlic cloves4
Flat-leaf parsleya handful, chopped
Butter2 oz
Sea saltto taste

Served with

The side the app pairs with it. Tap Swap in the app for another that fits.

Roasted bell pepper salad with capers and basil

+4g net · 100 kcal · 40 min · together 8g net, 489 kcal

Method

6 steps · 35 minutes

Heat the oven to 400F. Twist the stalks out and chop them; they go in the filling rather than the trash.
Roast the caps gill-side down for 10 minutes and pour away the liquid that collects. This is the step everyone skips and the reason stuffed mushrooms usually swim.
Fry the chopped stalks and garlic in the butter for 4 minutes until dry.
Off the heat, mix them with the cream cheese, most of the parmesan, the chopped walnuts and the parsley, and season well.
Turn the caps over, fill them generously, and scatter the last of the parmesan on top.
Bake 15 minutes until browned and bubbling.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.