Tender mushrooms are wonderful containers for a myriad of stuffings. For this recipe, use any ground meat you like! For a vegetarian version, use drained and cooked beans such as edamame. Just be mindful of your daily carb count.
June 21 2021 recipe by Katie Caldesi, photo by Maja Smend, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Tender mushrooms are wonderful containers for a myriad of stuffings. For this recipe, use any ground meat you like! For a vegetarian version, use drained and cooked beans such as edamame. Just be mindful of your daily carb count.
USMetric
4 servingservings
Ingredients
- 1 tbsp 1 tbsp butter, for greasing
- 18 oz. 500 g whole, portobello mushroom, large (preferably 2 per serving)whole, portobello mushrooms, large (preferably 2 per serving)
- 4 oz. 110 g leek, roughly chopped (See tip)leeks, roughly chopped (See tip)
- 1 lb 450 g ground beef, or ground lamb, or ground pork
- 1¾ oz. (2⁄3 cup) 50 g (150 ml) shredded Parmesan cheese
- 2 tsp 2 tsp Worcestershire sauce
- salt and pepper
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Instructions
Preheat oven to 425°F (200°C). Grease a large, ovenproof dish with butter.
Remove the stalks from the mushrooms and place the mushroom tops upside-down in the ovenproof dish. Add the mushroom stalks and chopped leeks to a food processor, and pulse until finely chopped (alternatively, you can chop all by hand).
Transfer the mushroom and leek mixture to a large bowl, and add the ground meat, cheese, and Worcestershire sauce. Season with salt and pepper (omit this if you are using seasoned sausage meat). Mix together until combined.
Divide the mixture evenly between the cavities of the mushrooms. Slightly flatten the tops so that each mushroom has the same depth, for equal cooking time. Any leftover mixture can be rolled into balls and cooked alongside the mushrooms.
Bake on the middle rack uncovered for 15 minutes or until the internal temperature of the meat is 160°F (71°C), and the mushrooms are tender.
Tip
To prepare the leeks, rinse whole leek(s), pat dry, and then trim off the rough, green tips. Slice the remaining leek(s) into thin circles, and discard the root. Next, fill a bowl with water and add the sliced leeks. Move them around in the water to remove any remaining dirt or sand. Strain, and pat dry.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie’s cookbook, "The 30 Minute Diabetes Cookbook: Eat to Beat Diabetes with 100 Easy Low-carb Recipes". Diet Doctor receives no payment or other considerations from the sale of Katie’s cookbooks or the publishing of this post.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
3 comments
- 5 comments removed
6
Helen
August 7 2021
I made this with 100g of minced Quorn in place of the meat and 6g of nutritional yeast in place of the the Parmesan. I fried the mixture in butter briefly before adding it to the mushrooms as the Quorn was frozen. It was lovely, I’ll definitely have it again.
Reply: #7
7
Reply to comment #6 by Helen
Kerry Merritt Team Diet Doctor
August 7 2021
I made this with 100g of minced Quorn in place of the meat and 6g of nutritional yeast in place of the the Parmesan. I fried the mixture in butter briefly before adding it to the mushrooms as the Quorn was frozen. It was lovely, I’ll definitely have it again.
Sounds great! Be sure to check the ingredients on products like Quorn, as many times they contain additives that are best avoided. https://www.dietdoctor.com/low-carb/ingredients-to-avoid
8
Mary
August 19 2021
Wow!!!! These portobellos are spectacular. I knew it before they went into the oven. Yum.
I used olive oil to grease the pan and since I was using sausages which I know to be fatless, I brushed the tops with more olive oil. I'm having this with lemon cucumber aspic. Cool!
