Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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: EatingWell.com, January 2020


Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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

1 mushroom each
249 calories; protein 10.4g; carbohydrates 6.2g; dietary fiber 1.5g; sugars 3.2g; fat 20.8g; saturated fat 7.8g; cholesterol 39.1mg; vitamin a iu 412.5IU; vitamin c 1.6mg; folate 38.8mcg; calcium 176.6mg; iron 0.6mg; magnesium 22.6mg; potassium 458.7mg; sodium 436.1mg; thiamin 0.1mg.

2 fat, 1 1/2 high-fat protein, 1 vegetable