Keto Grilled Portobello Mushrooms

Keto Grilled Portobello Mushrooms


  • 16 ounces small portobello mushrooms
  • 6 ounces cream cheesesoftened
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cookedchopped bacon
  • 1/4 cup green onionschopped
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  • Combine the cream cheese, cheddar, cooked bacon and green onions in a small bowl, set aside.
  • Wash mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out a little more of the inside of the mushroom but that is optional.
  • Stuff the mushrooms with the cream cheese mixture.
  • Heat a grill to medium high heat (375 degrees F) using a grill pan or grate add the mushrooms to the hot grill, close and cook for 10 minutes. After ten minutes check the mushrooms and cook in additional 2 minute increments until they are tender and the cheese has melted.


You can use a disposable foil pan, but I recommend using a grill safe pan or grate with holes in it. This prevents the mushrooms from getting soggy and seals in the best flavor.

Net carbs are 2.5 g per serving

Serving: 1/6 of recipe (4-6 mushrooms depending on size)Calories: 173kcalCarbohydrates: 3.5gProtein: 6.5gFat: 15gCholesterol: 42mgSodium: 205mgFiber: 1gSugar: 2g


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