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 (do people still say that? I hope I’m not too behind the times). Regardless, pair these babies with a glass of dry red wine and that, ladies and gentlemen, is my version of heaven. 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.
I don’t know about you, but I know what my favorite part of this recipe is – I really enjoy the mushrooms, I love the feta, but I LOVE the olives.
If you’ve ever watched the TV series How I Met Your Mother you might be familiar with Marshall’s olive theory, in which the best relationships are the ones where only one person likes olives. That’s how Lauren and I began our relationship, I hated olives… seriously couldn’t stand them, and she loved them. However, as time has gone by they have become one of my favorite foods. I eat them straight out of the jar or cover salads, pizza, or taco bowls in olives. I guess since my tastebuds have evolved that makes us the exception to the olive theory.
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
- lemon
How to make Keto Stuffed Mushrooms
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Remove the middle of the mushroom caps and use them for another recipe. Toss the caps with olive oil and spices.
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Heat a cast-iron grill pan over high heat. Add the mushrooms and lemon to the pan. Grill the mushrooms 10 minutes flipping once.
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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.
Check out these other resources to read more about the awesome nutritional benefits of portobello mushrooms:
- Mushroom Nutrition Benefits: Cancer Fighters and Cell Renewers
- Portobello Mushroom Benefits
- 9 Incredible Health Benefits of Eating Portobello Mushrooms
Looking for another olive lover recipe? Try our Keto Muffuletta Chicken or our Greek Chicken Skillet!
Keto Mediterranean Stuffed Mushrooms
Ingredients
- 5 portobello mushroom caps 385g
- 5 tablespoons olive oil
- 1/2 teaspoon each paprika onion powder, garlic powder, salt, pepper, and Italian seasoning
- 5 ounces feta cheese
- 95 g 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.
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