It’s been over a month since I started my Ketogenic diet, and as it was the case for many other diets I have tried, it came with a lot of restrictions. But, with restrictions comes challenge, which is my favourite part. You start seeing ingredients from an all new different angle, and the said restrictions start giving way to creativity. That’s the story of how these Keto Portobello Mushroom Cups came to life.
Loaded Keto Portobello Mushroom Cups
Portobello mushrooms are one of nature’s best gifts to us. They’re light, have a rich earthy flavour and have an awesome shape.
How awesome? Well you can cut them into long strips and add them into an omelet, you can use them to make awesome vegan burgers and most importantly, you can stuff them.
With food …
As I was making these, I wanted to recreate the flavour of a taco and the feeling of eating a pizza. I could have called them pizzas, but as a true pizza lover, and portobello lover, I did not want to commit that grave crime.
It’s not pizza, it’s a portobello mushroom cup, which is good enough and strong enough to stand on it’s own.
Here is what you are going to need to make this.
What is awesome about this recipe, is you will not need anymore than 7 ingredients and 15 minutes of your time. Check it out:
- 4 Portobello mushrooms.
- Ground beef.
- Cheddar cheese.
- Olive oil.
- salt & pepper.
- Smoked Paprika.
That’s it man. That’s your dinner right there.
Let’s break down the macros now.
For one portobello cup, here is what you will get:
- Fat: 30g
- Protein: 30g
- Net Carbs: 2.7g
Yes you read it right, Just a little over 2g of net carbs per cup. Didn’t I tell you that portobello mushrooms were a gift from mama nature?
To the recipe now!
Keto Portobello Mushroom Cups
For the cups
- 4 Large Portobello mushrooms
- 2 tbsp olive oil
For the filling
- 400 grams ground beef opt for a fatty ground (80/20)
- 1 cup grated cheddar cheese.
- 1 tsp smoked paprika
- Salt & Pepper to taste
- 1 clove of garlic minced
- Heat up your oven to 400 F. Remove the stalk from your mushrooms and using a spoon, gently scoop out the black inside of your mushroom. Set aside.
- Warm up a non-stick pan on medium-high heat and transfer your beef and minced garlic to it. Using a wooden spatula, break down your beef and continue cooking it until done. Season with salt, pepper and smoked paprika.
- Brush your mushrooms with olive oil and bake for 4-5 minutes. Take them out and let them sit for 2 minutes. Scoop up your ground beef mixture and distribute evenly on your 4 mushrooms and add grated cheese. Place your mushrooms on a baking sheet and bake for another 4-5 minutes or until the cheese starts to bubble.
- Serve with some pico de gallo & cilantro. You can also serve with sour cream, or guacamole.