Think of these loaded portobello mushrooms as a low-carb version of a stuffed potato--Cheddar cheese, sour cream, scallions and bacon melted into portobello mushroom caps for a delicious and satisfying dinner. Serve them with a green salad to round out the meal. Source:, January 2020

Carolyn Casner



  • Preheat oven to 400 degrees F.

  • Combine oil, garlic powder, salt and pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place the mushrooms on a large rimmed baking sheet and bake until mostly soft, about 10 minutes.

  • Meanwhile, stir cheese, sour cream and all but 1 tablespoon scallions in a medium bowl. Once the mushrooms have softened, remove from the oven; fill with the cheese mixture and sprinkle with bacon. Bake until the cheese is melted, about 5 minutes more. Sprinkle with the reserved scallions.


Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition Facts

248 calories; 20.8 g total fat; 7.8 g saturated fat; 39 mg cholesterol; 436 mg sodium. 459 mg potassium; 6.2 g carbohydrates; 1.5 g fiber; 3 g sugar; 10.4 g protein; 412 IU vitamin a iu; 2 mg vitamin c; 39 mcg folate; 177 mg calcium; 1 mg iron; 23 mg magnesium;