📝 About This Recipe
These roasted Portobello mushrooms are a vegetarian keto masterpiece, offering a meaty texture and a rich, savory depth that satisfies even the most dedicated carnivores. We’ve replaced traditional breadcrumbs with a golden, toasted almond and parmesan crust, filling each cap with a decadent blend of creamy ricotta, sharp feta, and sautéed aromatics. Perfectly seasoned with fresh Mediterranean herbs, these mushrooms emerge from the oven bubbling, fragrant, and exquisitely tender.
🥗 Ingredients
The Mushroom Bases
- 4 large Portobello Mushrooms (stems removed and reserved, gills scraped out)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the caps)
- 1 teaspoon Balsamic Vinegar (keto-friendly, for a hint of acidity)
The Creamy Filling
- 1 cup Whole Milk Ricotta Cheese (drained of excess moisture)
- 1/2 cup Feta Cheese (crumbled)
- 2 cups Baby Spinach (fresh, finely chopped)
- 3 cloves Garlic (minced)
- 1 small Shallot (finely diced)
- 2 tablespoons Fresh Basil (chiffonade)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle heat)
Keto Crunch Topping
- 1/4 cup Almond Flour (super-fine)
- 1/3 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Fresh Parsley (chopped)
- 1 tablespoon Unsalted Butter (melted)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Clean the Portobello mushrooms using a damp paper towel to wipe away any debris; avoid rinsing them under water as they act like sponges.
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3
Gently pop the stems out of the mushrooms. Finely chop the stems and set them aside to use in the filling. Use a teaspoon to gently scrape out the dark gills from the underside of the caps and discard them.
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4
In a small bowl, whisk together the olive oil and balsamic vinegar. Brush this mixture over both sides of the mushroom caps and season lightly with salt and pepper.
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5
Place the caps gill-side down on the baking sheet and roast for 5-7 minutes. This 'pre-roast' releases excess moisture so the final dish isn't soggy.
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6
While the caps roast, heat a small skillet over medium heat with a drizzle of oil. Sauté the diced shallots and chopped mushroom stems for 4 minutes until softened.
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7
Add the minced garlic and chopped spinach to the skillet. Cook for 1-2 minutes just until the spinach wilts, then remove from heat and let cool slightly.
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8
In a medium mixing bowl, combine the ricotta, crumbled feta, sautéed vegetable mixture, fresh basil, and red pepper flakes. Stir until well incorporated.
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9
In a separate small bowl, mix the almond flour, grated parmesan, parsley, and melted butter until it forms a crumbly texture.
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10
Remove the mushroom caps from the oven and flip them over so they are gill-side up. If any liquid has pooled in the center, carefully blot it with a paper towel.
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11
Divide the ricotta filling evenly among the four caps, smoothing the top with the back of a spoon.
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12
Generously sprinkle the almond-parmesan crumble over the top of each stuffed mushroom.
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13
Return the mushrooms to the oven and bake for 12-15 minutes, or until the filling is hot and the topping is golden brown and crispy.
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14
Switch the oven to broil for the last 60 seconds if you prefer an extra-golden crust, watching closely to prevent burning.
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15
Remove from the oven and let rest for 5 minutes. Garnish with extra fresh herbs before serving.
💡 Chef's Tips
Choose mushrooms with deep caps and intact edges to hold as much filling as possible. Always scrape the gills; they can turn the filling a muddy gray color and hold too much moisture. If your ricotta is very wet, strain it through cheesecloth for 30 minutes to ensure a firm filling. For a nut-free version, replace the almond flour with crushed pork rinds or more parmesan cheese. Make ahead: You can stuff the mushrooms up to 4 hours in advance and keep them refrigerated until ready to bake.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad with a lemon-truffle vinaigrette. Pair with a chilled glass of Sauvignon Blanc or a light Pinot Grigio. Accompany with grilled asparagus or roasted zucchini ribbons for a full keto feast. Top with a dollop of basil pesto or a drizzle of sugar-free balsamic glaze for extra flair. Serve as a sophisticated appetizer by using smaller Cremini mushrooms instead of Portobellos.