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Keto Pesto‑Stuffed Portobello Mushrooms with Parmesan Crust

Keto Pesto‑Stuffed Portobello Mushrooms with Parmesan Crust

Name: Keto Pesto‑Stuffed Portobello Mushrooms with Parmesan Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 large portobello mushroom caps (about 100 g each); 1 cup (240 ml) homemade basil pesto (2 cups fresh basil, 1/3 cup pine nuts, 1/2 cup grated Parmesan, 2 cloves garlic, 1/2 cup olive oil, salt to taste); 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 tbsp extra‑virgin olive oil; Salt and freshly ground black pepper, to taste

Dinner 30 mins 411 kcal

Calories

411 kcal

Net Carbs

4gg

Fats

36gg

Protein

15gg

"Imagine a dinner that feels like a gourmet restaurant experience yet arrives straight from your kitchen in under an hour. These keto pesto‑stuffed portobello mushrooms are the perfect marriage of earthy mushroom caps, vibrant basil pesto, melty mozzarella, and a golden parmesan crust that adds satisfying crunch. Each bite delivers a low‑carb, high‑fat profile that keeps you in ketosis while satisfying cravings for rich, flavorful comfort food. The recipe is designed for busy weeknights: simply prep the pesto, fill the caps, sprinkle the cheese, and bake. For an extra touch, a drizzle of olive oil creates a glossy finish and boosts healthy fats. Serve them alongside a simple green salad or roasted cauliflower for a complete keto dinner. Whether you’re new to the keto lifestyle or a seasoned low‑carb chef, this dish proves that staying on track can be both delicious and effortlessly elegant."

Ingredients

4 large portobello mushroom caps (about 100 g each)

1 cup (240 ml) homemade basil pesto (2 cups fresh basil, 1/3 cup pine nuts, 1/2 cup grated Parmesan, 2 cloves garlic, 1/2 cup olive oil, salt to taste)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tbsp extra‑virgin olive oil

Salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Wipe the mushroom caps with a damp paper towel, remove stems, and lightly brush the tops with 1 tbsp olive oil; season with salt and pepper.

Spread 1/4 cup of basil pesto evenly inside each cap, pressing gently to cover the surface.

Top each mushroom with ¼ cup shredded mozzarella, then sprinkle 2 tbsp grated Parmesan over the cheese for a crust.

Drizzle the remaining 1 tbsp olive oil over the tops to promote browning.

Bake for 20‑25 minutes, until the mushrooms are tender and the cheese is bubbly and golden.

Remove from oven, let rest 5 minutes, then serve hot with a side of leafy greens.

Prep

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