Cheese Stuffed Mushrooms are a rich, savory way to start your morning. These keto-friendly baked portobellos are filled with creamy blue cheese and aromatic thyme, making each bite intensely flavorful while keeping carbs low. Whether you’re prepping brunch or need an elegant low-carb breakfast, this recipe is a must-try!
Why Blue Cheese and Mushrooms?
Portobello mushrooms have a meaty texture and are low in carbs—perfect for a keto base. When combined with blue cheese, which is rich in fats and probiotics, the result is a high-fat, umami-packed dish that satisfies without needing bread or starches.
📊 Nutrition Per Serving
- Calories: 139
- Total Fats: 9.7g
- Saturated Fats: 6.3g
- Cholesterol: 25mg
- Sodium: 471mg
- Total Carbs: 3.8g
- Dietary Fiber: 1g
- Total Sugars: 0.2g
- Protein: 10.2g
Ingredients (Serves 4)
- 4 large portobello mushrooms
- 1 teaspoon fresh thyme, chopped
- 1 cup blue cheese, crumbled
- Salt to taste
Directions
- Preheat oven to 350°F (175°C).
- Clean mushrooms and remove stems from the caps.
- Place mushroom caps on a greased baking sheet.
- In a bowl, mix blue cheese, thyme, and salt until well combined.
- Stuff each mushroom cap with about ¼ cup of the cheese mixture.
- Bake for 20 minutes or until mushrooms are tender and cheese is melted.
- Garnish with extra thyme or parsley. Serve warm.
Health Highlights
- Portobello Mushrooms: Low in carbs and high in selenium and antioxidants.
- Blue Cheese: Rich in fat-soluble vitamins, calcium, and probiotics.
- Thyme: Adds flavor and contains immune-supporting properties.
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Pro Tips
- Try using goat cheese or feta for a different flavor profile.
- Add chopped walnuts or pecans for a crunchy texture boost.
- Serve with a small arugula salad for a complete meal.