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Mediterranean Keto Stuffed Mushrooms 🍄

Published: · Updated: by · 1 Comment

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These Keto Stuffed Mushrooms are quick and easy snacks with bright Mediterranean flavors and feta filling. These are low-carb, nutritious, and perfect appetizers!

Keto Stuffed Mushrooms in skillet

Packed with flavor and nutrients, these stuffed mushrooms are a great way to start your meal or satisfy your snack cravings. With a blend of Mediterranean-inspired ingredients and the added bonus of being keto-friendly, these appetizers will surely be a hit with everyone.

This recipe is a twist on the classic stuffed Portobello mushrooms, with a Mediterranean flavor profile that is sure to impress your taste buds. With a combination of juicy mushrooms, creamy feta cheese, and fresh herbs and spices, this recipe is a crowd-pleaser that also happens to be keto-friendly. Hosting a party or simply want a tasty snack? Then, this recipe is a must-try!

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Preparation and cooking overview

This recipe is perfect for a quick and easy appetizer or even a side dish. Stuff the mushrooms with a delicious mixture of feta cheese, spinach, garlic, and herbs, and bake in the oven for 20 minutes.

Chef's note

This recipe is a meatless meal but still provides enough nutrition. It is perfect for those following a Mediterranean or keto diet. Feel free to customize the ingredients to suit your taste preferences or dietary requirements. Just remember to keep the core flavors intact for a satisfying culinary experience.

Keto Stuffed Mushrooms in skillet
  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Total Time: 20 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 5 Servings

🍄 Ingredients for this keto stuffed mushrooms recipe

  • 5 portobello mushroom caps
  • 3 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder or 1 clove garlic
  • ½ teaspoon sea salt or kosher 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

Ingredient substitutions

  • Portobello mushrooms can be replaced with large white mushrooms. You can also use button mushrooms depending on the availability in your area.
  • Feta cheese can be substituted with cream cheese or dairy-free cheese options.
  • Antipasto mix can be customized with sun-dried tomatoes, olives, or marinated artichoke hearts.
  • Herbs like basil, fresh oregano, or thyme can be added to the Italian seasoning.

Additional ingredients

  • 1 cup fresh baby spinach, chopped
  • ½ cup parmesan cheese, grated
  • ¼ cup virgin olive oil for drizzling

Cooking tools required

To make this Keto Stuffed Mushrooms recipe, you'll need the following:

  • Baking sheet
  • Damp paper towels
  • Medium bowl
  • Knife and cutting board
  • Measuring spoons
  • Spoon for stuffing

Tools substitute options

  • Use a silicone baking mat or aluminum foil instead of a baking sheet

How to make Mediterranean Keto Stuffed Mushrooms: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with a parchment paper.
  3. Clean the mushroom caps with damp paper towels.
  4. Remove the mushroom stems and finely chop them for the filling.
  5. Prepare the seasoning mixture by combining olive oil, smoked paprika, onion powder, garlic powder, sea salt, fresh pepper, and Italian seasoning.
  6. Prepare the stuffing mixture by combining chopped mushroom stems, feta cheese, and antipasto mix.

Cooking instructions

  1. Preheat the cast-iron grill pan over high heat.
  2. Toss the mushroom caps with olive oil and spices.
  3. Add the mushrooms and lemon to the grill pan. Grill the mushrooms for 5 minutes on each side, flipping once until browned.
  4. Mix the feta cheese and antipasto together. Stuff the mixture into the caps.
  5. Grill the stuffed caps for an additional 2-3 minutes or until the cheese is melted and bubbly.
  6. Once done, remove the mushrooms from the grill and sprinkle with parsley. Squeeze some charred lemon juice over the top. Serve hot.

Chef's pro tip

Stuffed mushrooms can get a bit soggy, so that's why we suggest you pre-bake the caps for a few minutes at 350°F (175°C). This process releases excess moisture, ensuring a firm and flavorful dish.

How to make it healthier

Check out these awesome tweaks you can try for a healthier spin on this recipe, tailored to fit your unique diet goals!

  • For a vegetarian version: omit the feta cheese and add more vegetables, such as zucchini, yellow squash, or carrots. You could also add a plant-based protein, such as tofu or tempeh.
  • For a vegan version: use vegan cheese instead of feta. You could also use a plant-based protein, such as tofu or tempeh.
  • For a gluten-free version: use gluten-free bread crumbs or quinoa flakes. You could also use a gluten-free pasta sauce but ensure that it has keto-friendly ingredients.
  • For a low-carb version: use cauliflower rice, fresh baby spinach, or zucchini noodles instead of the bread crumbs.

Time-saving tips

  • Pre-chop mushroom stems and other ingredients to save time.

What can I prepare ahead of time?

  • Clean and prepare mushroom caps in advance and store them in the refrigerator until ready to use.
  • Mix the seasoning and creamy filling and put it in an airtight container in the fridge.

Storage and reheating instructions

Leftover Storage

  • Place the leftovers in an airtight container with parchment paper between each mushroom for up to 3 days. Avoid overcrowding the container and freeze it if not consumed within 3 days.

Reheating techniques

  • Spice up your leftovers game! Choose between the oven or microwave for a quick and easy reheat.
  • Oven magic: Preheat to 350°F (175°C), set your dish on a parchment-lined baking tray, and bake for 10-15 minutes. Microwave superstar: Pop it onto a microwave-safe plate and zap on medium for 1-2 minutes.
  • Reheating a bunch of mushrooms? No worries! Just bump up the cooking time and add a splash of water or chicken broth if needed. Dig in and enjoy right away!

Recipe wrap-up and conclusion

To wrap it up, these Keto Stuffed Mushrooms make the ideal healthy appetizer for any event. Combining the savory goodness of feta cheese, zesty antipasto, and perfectly grilled mushrooms, they're a guaranteed crowd-pleaser for all low-carb and keto enthusiasts.

Whipping up this delightful dish is a breeze, thanks to its budget-friendly ingredients and straightforward directions. Give it a go, and you'll never crave high-carb munchies again!

📖 Recipe

Keto Mediterranean Stuffed Mushrooms in skillet

Keto Mediterranean Stuffed Mushrooms

These Keto Mediterranean Stuffed Mushrooms are bursting with bright flavors from an antipasto feta filling. These are a great low carb appetizer!
5 from 1 vote
Print Rate Pin Recipe
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Keyword: 30-minute, easy, keto, low carb
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5
Calories: 210kcal

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.

Nutrition

Nutrition Facts
Keto Mediterranean Stuffed Mushrooms
Amount Per Serving
Calories 210 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Trans Fat 0.004g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 25mg8%
Sodium 918mg40%
Potassium 378mg11%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 317IU6%
Vitamin C 12mg15%
Calcium 165mg17%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. 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

    Reply

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