How to prepare stuffed portobello mushrooms

Autumn is here and it's finally mushrooms season! How to prepare stuffed portobello mushrooms is biggest dilemma of the season. It's not a secret that I really like all kinds of mushrooms, prepared on all ways! Portobello mushrooms are almost always available and you don't have to walk in the forest few hours to get it. Just opposite, you can find them on farmer's market or even in shopping center. Another everyday dilemma for us on keto lifestyle is "What to eat for breakfast"? I kow, answer is eggs! Yes eggs, but how we should prepare our everyday eggs and still have a feeling of eating something else than eggs? Feta cheese is the link between those two dilemmas. Feta cheese will connect our portobello mushrooms and eggs! Here is how!

Stuffed portobello mushrooms

Ingredients

Portobello mushrooms 100 g (2-3 mushrooms, depends on size)

Feta cheese 70 g

2 eggs

Pancetta 50 g

Pizza cheese 20 g

Pinch of pepper

Pinch of red paprika

Pinch of salt if needed

Olive oil 2 TBS

Procedure

Put your portobello mushrooms in a dish that can go in the oven and start preparing the stuffing in a separate bowl.

In a separate bowl, put the feta cheese, crushed with a fork.

Add eggs, pinch of salt if feta is not salty enough (be careful, pancetta is salty too!), pinch of pepper, red paprika and pancetta (cut into small peaces).

Mix all ingredients together, with the fork. Mixture doesn't have to be smooth.It is better if it contains little parts of feta and eggs. Leave some pancetta to sprinkle on top.

Stuff your portobello mushrooms with prepared stuffing, put some pizza cheese on top and some pancetta. Pour some olive oil on it and put it in the oven, on 180°C (356°F) with vent for 10 minutes or until cheese melted and pancetta chrispy.

Enjoy your delicious stuffed portobello mushrooms!

How to prepare stuffed portobello mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Keto stuffed portobello mushrooms with feta cheese and eggs. Nutritious and delicious keto stuffed mushrooms.

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Ingredients

• Portobello mushrooms 100 g (2-3 mushrooms, depends on size)
• Feta cheese 70 g
• 2 eggs
• Pancetta 50 g
• Pizza cheese 20 g
• Pinch of pepper
• Pinch of red paprika
• Pinch of salt if needed
• Olive oil 2 TBS

Instructions

1. Put mushrooms in a dish that can go in the oven and start preparing the stuffing in a separate bowl.
2. In a separate bowl, put the feta cheese, crushed with a fork.
3. Cut pancetta into small peaces.
4. Add eggs, pinch of salt if feta is not salty enough (be careful, pancetta is salty too!), pinch of pepper, red paprika and pancetta (leave some pancetta to sprinkle on top).
5. Mix all ingredients together, with the fork. Mixture doesn't have to be smooth.It is better if it contains little parts of feta and eggs.
6. Stuff your portobello mushrooms with prepared stuffing.
7. Put some pizza cheese on top and some pancetta.
8. Pour olive oil on top and put it in the oven.
9. Bake at 180°C (356°F) with vent for 10 minutes or until cheese melted and pancetta chrispy. 
10. Enjoy your delicious stuffed portobello mushrooms!

Nutrition Information:

Yield: 1
Amount Per Serving: Calories: 839Total Fat: 6.86gCarbohydrates: 7.7gNet Carbohydrates: 6.5gFiber: 1.2gProtein: 46.3g

This is only informative, you should calculate your own macros depending on ingredients you use.