Introducing our Keto Stuffed Portobello Mushrooms, a delicious low-carb appetizer. Filled with veggies, ground beef, and bacon, these mushroom caps resemble cheeseburgers! Enjoy the fusion of juicy "cheeseburgers" without the carb-loaded bun. Sounds delicious? Let's make it!

Jump to:
- Preparation and cooking overview
- Chef's note
- 🍄 Ingredients for this keto stuffed portobello mushrooms recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Stuffed Portobello Mushrooms: step-by-step guide
- Cooking instructions
- What to serve with these keto mushrooms?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing these Keto Stuffed Mushrooms is really easy — it only takes 30 minutes! Start by cooking ground beef in a skillet. Once cooked, add bacon and shredded veggies to the mix. Now put this filling inside your portobello caps and bake for 10 minutes.
Chef's note
Add spicy jalapeños and blue cheese to your beef stuffing to make these stuffed mushrooms interesting. This will ramp up the spice levels of the dish and make it more flavorful.

Do you know you can use the same filling to make Keto Stuffed Bell Peppers? Try it out for a flavor twist!
🍄 Ingredients for this keto stuffed portobello mushrooms recipe
Here is the list of simple ingredients you'll need to make this dish:
For the toppings
Ingredient substitutions
If you don't have all the items mentioned above, use these substitutions instead:
Additional ingredients
You can have fun with more ingredients other than the toppings mentioned above. Even though these ingredients are optional, it doesn't hurt to enhance the flavors of your dish!
Cooking tools required
To make this Portobello Mushrooms Recipe, you'll need the following tools:
Tools substitute options
It's okay if you don't have all the tools mentioned above; just use these substitutes instead:
How to make Keto Stuffed Portobello Mushrooms: step-by-step guide
Cooking methods
Preparation steps
- Gather all your ingredients and measure them.
- Prepare your portobello caps by removing the stem and scraping the dark gills away with a spoon.
- Shred the cheddar cheese and cut the bacon into thin slices.
- Mince the garlic and dice the pickles and tomatoes.
Cooking instructions
Bacon and ground beef mixture
- Heat your cast iron skillet over medium-high heat and fry the bacon until crispy.
- Once done, remove the bacon from the skillet and set it aside, leaving the bacon grease in the skillet.
- Then, chop the bacon into smaller pieces.
- Add ground beef to the same skillet and cook it for 7 minutes.
- Add the chopped bacon to the skillet and mix it with ground beef.
- Transfer the beef-bacon combo into a bowl and set it aside.
Cheese filling
- Add shredded cheddar cheese, garlic salt, minced onions, diced pickles, and tomatoes in the same bowl with the beef-bacon mixture.
- Mix all the ingredients until well combined.
Assembly and baking
- Preheat the oven to 450° F (232° C).
- Brush mushrooms with olive oil on both sides.
- Fill the oiled portobello mushroom caps with the meat mixture.
- Place the mushroom caps in the skillet.
- Put the skillet in the preheated oven and bake for about 10 minutes or until the cheese has melted.
Final touch and serving
- Remove the skillet from the oven.
- Top each stuffed mushroom cap with shredded lettuce.
- Drizzle mustard sauce over the top.
- Serve the stuffed portobello mushrooms hot, and enjoy!
Note: Make sure to adjust the cooking time and temperature based on your oven's characteristics and the desired doneness of the mushrooms.

Chef's pro tip
To enhance the sturdiness of the mushroom caps, preheat the oven and bake them for 5 minutes before filling them with the beef stuffing. This simple trick guarantees excellent results every time!
What to serve with these keto mushrooms?
Pair these Keto Stuffed Portobello Mushrooms with these side dishes:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage instructions
Reheating instructions
Note: Remove cold toppings like lettuce or mustard before reheating. Add them fresh when serving.
Recipe wrap-up and conclusion
Our Keto Stuffed Portobello Mushrooms are perfect for anyone craving a cheeseburger. This low-carb meal is keto-friendly and satisfies the cravings of a cheeseburger.
This will become your new favorite snack or a quick low-carb dinner option! We can't wait to see how your keto mushroom caps turn out! So share a picture with us, and don't forget to tag us on Facebook and Instagram!
Frequently asked questions
📖 Recipe

Keto Stuffed Portobello Mushrooms
Ingredients
- 6 portobello caps
- 1 tablespoon oil of choice
- 1 pound ground beef
- 2 cups shredded cheddar
- 4 slices bacon
- 1 teaspoon garlic salt
- ¼ cup minced onion
- ¼ cup diced pickles
- ¼ cup diced tomato
Toppings
- ½ cup shredded lettuce
- mustard
Instructions
Bacon and ground beef mixture
- Heat your cast iron skillet over medium-high heat and fry the bacon until crispy.
- Once done, remove the bacon from the skillet and set it aside, leaving the bacon grease in the skillet.
- Then, chop the bacon into smaller pieces.
- Add ground beef to the same skillet and cook it for 7 minutes.
- Add the chopped bacon to the skillet and mix it with ground beef.
- Transfer the beef-bacon combo into a bowl and set it aside.
Cheese filling
- Add shredded cheddar cheese, garlic salt, minced onions, diced pickles, and tomatoes in the same bowl with the beef-bacon mixture.
- Mix all the ingredients until well combined.
Assembly and baking
- Preheat the oven to 450° F (232° C).
- Brush mushrooms with olive oil on both sides.
- Fill the oiled portobello mushroom caps with the meat mixture.
- Place the mushroom caps in the skillet.
- Put the skillet in the preheated oven and bake for about 10 minutes or until the cheese has melted.
Final touch and serving
- Remove the skillet from the oven.
- Top each stuffed mushroom cap with shredded lettuce.
- Drizzle mustard sauce over the top.
- Serve the stuffed portobello mushrooms hot, and enjoy!
Trisha says
I plan to make these for dinner. I hope they are half as good as the laugh I had watching Steve Martin saying he would like to buy a hamburger. I have not stopped saying this since I watched it. Thanks for the recipe. I look forward to trying it.
Annmarie says
Super delicious! The whole fam...even the picky 7 yr old loves this dish!!
Bethany says
Aaaahhhhhmazing! I followed the recipe exactly, just cut everything in 1/2 cause I only had 3 tops. Sooooo good!