Fall calls for recipes that make you feel all warm and cozy, with entrees that are hearty and creamy. But if you’d rather not add to your own body “stuffing,” turn to this low-carb autumn recipe for cheesy, filled mushrooms.
Jo Cooks’ stuffed portobello mushroom dinner idea takes portobello mushrooms — those oversized and savory fungi — and tops them with onions, garlic, green bell peppers, spinach, tomatoes, goat cheese, mozzarella, breadcrumbs and other seasonings.
Joanna Cismaru, the recipe’s creator, compares these baked mushrooms to low-carb veggie pizza. She suggests pre-baking the mushrooms to keep them from getting soggy, and avoiding washing them, which adds to their moisture level.
One commenter below Jo Cooks’ recipe said that they substituted bacon bits for the breadcrumbs, which would make this recipe more keto-friendly. Another commenter suggested serving the mushrooms on top of a bed of green drizzled in balsamic vinegar and olive oil.
Looking for more low-carb fall dinner ideas?
Try another twist on the stuffed mushroom with Low Carb Yum’s spinach, artichoke and cheese portobello mushrooms.
The Girl on Bloor has stuffed portobellos that include shredded chicken, and if you’re looking for a good fall chili recipe, Delicious Little Bites’ pumpkin, ground beef, tomato, bean chili looks yummy.
And, hey, why not stuff your mushrooms with chili? The blogger at My Pure Plants did this with a vegan recipe, which looks like it could work just as well with non-vegan chili and regular cheese.
For a dish that features fall’s cruciferous diva — Brussels sprouts — check out The Endless Meal’s recipe for garlic butter chicken and Brussels sprouts. It’s also a one-pan, stovetop recipe, which makes cleanup much easier.
And Low Carb Maven has a tasty-looking bacon-wrapped pork chop recipe in which the chop is pan-seared and served with apple cider vinegar glaze, onions and thyme.
Which low carb fall dinner recipes fits your tastebuds best?