Discover a delectable delight with our Stuffed Portobello Mushrooms featuring creamy ricotta and aromatic herbs. Keto diet enthusiasts are in for a treat with this low-carb culinary masterpiece that perfectly aligns with their nutritional goals.

Originating from the Mediterranean region, this dish boasts a rich history and a burst of flavors.

Packed with nutrients, Portobello mushrooms offer a hearty dose of fiber, vitamins, and minerals, while the ricotta provides a creamy, protein-rich element.

These stuffed mushrooms harmoniously pair with a variety of sides like zucchini noodles or a crisp salad, making it a versatile option for any meal.

Crafting these delights is a breeze. Simply prepare a flavorful mixture of ricotta, herbs, and spices, generously fill each mushroom cap, and bake until golden and tender.

In just 25-30 minutes, you’ll have a satisfying dish that can be enjoyed immediately or saved for later.  Store in an airtight container for up to 3 days.

Featured on popular cooking shows, this dish has earned its rightful place in the culinary spotlight. Elevate your keto experience with Stuffed Portobello Mushrooms, a savory creation that tantalizes the taste buds while keeping your carb count in check.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh herbs (such as basil, thyme, or parsley), chopped
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the Portobello mushrooms by gently wiping them with a damp cloth.
3. Remove the stems and use a spoon to scrape out the gills, creating a hollow space for the stuffing.
4. In a mixing bowl, combine the ricotta cheese, grated Parmesan, minced garlic, chopped herbs, salt, and pepper.
5. Mix well to create a creamy and flavorful filling.
6. Place the cleaned mushrooms on a baking sheet, cap-side down.
7. Drizzle a little olive oil over each mushroom to prevent sticking.
8. Fill each mushroom cap with the ricotta mixture, pressing it down gently to pack it in.
9. Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is golden and slightly bubbly.
10. Once cooked, remove from the oven and let them cool slightly before serving.
11. Garnish with additional fresh herbs if desired and serve as a delicious keto-friendly appetizer or main dish.

Optional: You can customize this recipe by adding ingredients like chopped spinach, sun-dried tomatoes, or cooked crumbled bacon to the ricotta mixture before stuffing the mushrooms. 

Enjoy your delightful Stuffed Portobello Mushrooms with Ricotta and Herbs, a flavorful  and satisfying keto-friendly dish!