These Keto Stuffed Mushrooms are bursting with bright Mediterranean flavors from an antipasto feta filling. These are a great low carb appetizer!

These Keto Stuffed Mushrooms are the bomb. The salty tanginess of the feta mixed with the briny olive antipasto is a perfect match, but the grilled portobello cap is an unparalleled serving vessel for the deliciousness.
These stuffed mushrooms make a great appetizer or easy lunch with a side salad.
Are mushrooms keto?
Yes! Mushrooms are super healthy and inherently low-carb. Portobello mushrooms have 2.2g of net carbs per 100 grams. Mushrooms are packed with essential vitamins and minerals, especially potassium which is something most people (keto-dieters or not) are deficient in.
Ingredients in Keto Stuffed Mushrooms
- portobello mushrooms
- avocado oil
- spices
- feta cheese (dairy-free if plant-based, we use Follow Your Heart)
- antipasto mix
- lemon
- parsley
How to make these Stuffed Mushrooms
- Remove the middle of the mushroom caps and use them for another recipe. Toss the caps with olive oil and spices.
- Heat a cast-iron grill pan over high heat. Add the mushrooms and lemon to the pan. Grill the mushrooms 10 minutes flipping once.
- Mix the feta and antipasto together and stuff into the caps, grill another 2-3 minutes. Sprinkle with parsley and a squeeze of the charred lemon.
using an outdoor grill instead of a grill pan
You can most definitely make these Keto Stuffed Mushrooms on a gas, propane, charcoal, pellet, or wood-burning grill. The time and instructions remain the same.
Keto Mediterranean Stuffed Mushrooms
Ingredients
- 5 portobello mushroom caps 385g
- 3 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon Italian seasoning
- 5 ounces feta cheese dairy-free if plant-based
- 4 ounces mixed jarred antipasto mix chopped
- 1 lemon quartered
- Parsley for garnish
Instructions
- Remove the middle of the mushroom caps and use for another recipe. Toss the caps with the olive oil and spices.
- Heat a grill pan over high heat. Add the mushrooms and lemon to the pan. Grill the mushrooms 10 minutes flipping once.
- Mix the feta and antipasto together and stuff into the caps, grill another 2-3 minutes. Sprinkle with parsley and a squeeze of the charred lemon.
Priya says
Very Enticing Recipe.
It is hilarious you brought up the olive theory from How I met your mother! The theory holds good in my life as well.
Priya from https://hurryupmom.com