Keto-Friendly Stuffed Portobello Mushrooms: Crab & Cheese or Sausage & Cheese for a Delicious Breakfast

Looking for a savory, satisfying, and keto-friendly breakfast that goes beyond the usual eggs and bacon? Look no further than these delectable Stuffed Portobello Mushrooms. This versatile recipe offers two mouthwatering filling options – luxurious crab and creamy cheese, or hearty sausage and melted cheese both baked to perfection in meaty portobello caps. It's a flavorful, low-carb way to start your day and keep you feeling full and energized until lunchtime.

Why Stuffed Portobello Mushrooms are Perfect for a Keto Breakfast:

• Low in Carbs: Portobello mushrooms are naturally low in carbohydrates, making them an ideal base for a keto meal.   
• Packed with Flavor: The earthy taste of the mushrooms pairs beautifully with both the delicate crab and the savory sausage.
• Good Source of Nutrients: Portobello mushrooms offer essential vitamins and minerals, adding nutritional value to your breakfast.   
• Satisfying and Filling: The combination of protein, healthy fats from cheese, and the substantial texture of the mushrooms makes for a truly satisfying meal.
• Versatile and Customizable: Choose your preferred filling and add other keto-friendly ingredients to personalize your breakfast.

Get ready to elevate your breakfast game with these easy and delicious Keto Stuffed Portobello Mushrooms!

• Yields: 2 servings
• Prep time: 15 minutes
• Cook time: 20-25 minutes

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Ingredients:

• 4 large portobello mushroom caps   
• 2 tablespoons olive oil
• Salt and black pepper to taste

Option 1: Crab and Cheese Filling

• 4 ounces cooked crab meat (fresh or canned, drained well)
• 4 ounces cream cheese, softened
• 1/4 cup shredded cheddar or mozzarella cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice
• Pinch of garlic powder

Option 2: Sausage and Cheese Filling

• 4 ounces cooked sausage (crumbled)
• 4 ounces cream cheese, softened
• 1/4 cup shredded cheddar or mozzarella cheese
• 1/4 teaspoon Italian seasoning
• Pinch of onion powder

Instructions:

Prepare the Mushrooms: 

• Gently wipe the portobello mushroom caps clean with a damp paper towel. Carefully remove the stems (you can save them for another use, like adding to soups or stir-fries). Using a spoon, lightly scrape out any gills from the underside of the caps to create more space for the filling.

Pre-bake the Caps: 

• Preheat your oven to 375°F (190°C). Place the mushroom caps, open-side up, on a baking sheet lined with parchment paper. Drizzle each cap with a little olive oil and season with salt and pepper. Bake for 10-15 minutes to soften them slightly.

Prepare the Filling (Choose one option):

• Crab and Cheese: In a medium bowl, combine the softened cream cheese, cooked crab meat, shredded cheese, parsley, lemon juice, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
• Sausage and Cheese: In a medium bowl, combine the softened cream cheese, crumbled cooked sausage, shredded cheese, Italian seasoning, onion powder, salt, and pepper. Mix well.

Stuff the Mushrooms: 

• Remove the partially baked mushroom caps from the oven. Divide the chosen filling evenly among the mushroom caps, pressing it gently into the cavities.

Bake Until Golden: 

• Return the stuffed mushrooms to the oven and bake for another 15-20 minutes, or until the filling is heated through, the cheese is melted and bubbly, and the mushroom caps are tender.

Serve: 

• Carefully remove the baking sheet from the oven. Let the stuffed portobello mushrooms cool slightly before serving. Garnish with extra fresh parsley or a sprinkle of black pepper if desired.

Tips and Variations:

• Add Veggies: Feel free to incorporate other finely chopped keto-friendly vegetables into your filling, such as spinach, bell peppers, or onions (cook them before adding to the filling).
• Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling for a little heat.
• Different Cheeses: Experiment with different types of cheese, such as Gruyere, Parmesan, or provolone, for a unique flavor profile.
• Make Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Stuff the mushrooms just before baking.   
• Herb Variations: Try using different fresh herbs like chives, dill (with crab), or oregano (with sausage) to enhance the flavor.

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The Takeaway:

These Keto Stuffed Portobello Mushrooms offer a delightful and satisfying way to start your day while staying true to your low-carb lifestyle. Whether you choose the elegant crab and cheese filling or the savory sausage and cheese option, you're in for a flavorful and nutrient-rich breakfast that will keep you feeling your best. So, ditch the carb-heavy options and embrace these delicious stuffed mushrooms for a truly memorable keto breakfast!