Keto Stuffed Portobello Mushrooms with Spinach, Feta, and Roasted Garlic

There’s something magical about a perfectly cooked portobello mushroom. Its meaty texture and earthy flavor make it the perfect vessel for a medley of Mediterranean-inspired ingredients. These impressive low-carb stuffed mushrooms combine creamy feta, vibrant spinach, and the mellow sweetness of roasted garlic for a keto dish that’s both elegant and satisfying—without the carb hangover.

I first stumbled upon this recipe during a dinner party panic when my bread-loving friend announced she was going keto. Instead of scrapping my entire menu, I improvised these portobellos, and they were the hit of the evening. Even the carb enthusiasts were fighting over the last one. Funny how necessity becomes delicious.

Why This Recipe Works

This keto stuffed portobello recipe has become one of my go-to dishes for several reasons. First, these mushrooms look fancy as hell but require minimal effort—perfect for impressing dinner guests without breaking a sweat. Second, the combination of spinach and feta creates a classic flavor profile that pleases even non-keto eaters. And third, the macros are spot-on for ketogenic diets: high fat, moderate protein, and minimal carbs.

The roasted garlic adds a depth of flavor that elevates these mushrooms from good to memorable, while the natural moisture from the spinach keeps everything from drying out. These stuffed portobellos are substantial enough to serve as a main course with a side salad or as a hearty appetizer before a simple protein main.

Ingredients

For the Roasted Garlic:

• 1 whole garlic head
• 1 tablespoon olive oil
• Pinch of sea salt

For the Stuffed Mushrooms:

• 4 large portobello mushroom caps (stems removed)
• 3 tablespoons olive oil, divided
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 5 cups fresh spinach, roughly chopped
• 8 ounces cream cheese, softened
• 1 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh herbs (parsley, basil, or dill)
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• 1/4 cup crumbled cooked bacon (optional, but why wouldn’t you?)

Instructions

For the Roasted Garlic:

1. Preheat your oven to 400°F (200°C).
2. Slice the top off the garlic head to expose the cloves, place it on a piece of foil, drizzle with olive oil, and sprinkle with salt.
3. Wrap the foil around the garlic to create a sealed packet and roast for 35-40 minutes until the garlic is soft and golden.
4. Once cooled, squeeze the roasted garlic cloves from their skins and mash with a fork. Set aside.

For the Mushrooms:

1. Increase oven temperature to 425°F (220°C) if not already there.
2. Clean the portobello caps with a damp paper towel and remove the gills using a spoon, creating a deeper cavity for the filling.
3. Brush mushrooms on both sides with 2 tablespoons olive oil and season with salt and pepper. Place them gill-side up on a baking sheet lined with parchment paper.
4. Bake for 10 minutes until they start to soften and release some moisture. Remove from oven and drain off any accumulated liquid.
5. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
6. Add the minced garlic and cook for another 30 seconds until fragrant.
7. Add the chopped spinach in batches, stirring until wilted. This should take about 2-3 minutes.
8. Remove from heat and let cool slightly, then squeeze out excess moisture using a clean kitchen towel or paper towels.
9. In a mixing bowl, combine the spinach mixture, cream cheese, feta, Parmesan, mashed roasted garlic, herbs, red pepper flakes (if using), lemon zest, and lemon juice. Season with salt and pepper to taste.
10. Divide the filling evenly among the partially baked mushroom caps, mounding it slightly.
11. Return to the oven and bake for an additional 15-20 minutes until the filling is hot and the tops are golden brown.
12. Sprinkle with crumbled bacon if using and serve hot.

Tips and Variations

Make Ahead: Prepare the filling up to two days in advance and store in the refrigerator. Bring to room temperature before stuffing and baking the mushrooms.

Protein Boost: Add 1/2 cup of cooked and chopped chicken or Italian sausage to the filling for extra protein.

Cheese Variations: Try goat cheese instead of feta for a tangier flavor, or use mozzarella for a more melty texture.

Veggie Swaps: Replace spinach with kale, Swiss chard, or arugula for different flavor profiles. Each brings its own unique character to the dish.

Spice it Up: For heat lovers, add a diced jalapeño to the onion and garlic sauté, or increase the red pepper flakes.

Serving Suggestion: Place each stuffed mushroom on a bed of buttery mashed cauliflower for an impressive presentation that keeps the carbs in check.

Nutritional Information (Per Serving, 1 Stuffed Mushroom)

• Calories: 415
• Net Carbs: 6g
• Total Carbs: 9g
• Fiber: 3g
• Protein: 14g
• Fat: 36g

Now, I’d love to hear from you! Did you try these decadent keto stuffed portobellos? Did you make any delicious modifications? Drop a comment below and let me know how they turned out. And if you’re looking for more keto-friendly recipes that don’t sacrifice flavor, browse through my other creations here on The Ketovore. Your taste buds (and ketones) will thank you!