Servings: 2 · Prep Time: 5 mins · Cooking Time: 10 mins
Total Time: 15 mins

Lunch | Dinner

These stuffed portobello mushrooms are topped with creamy goats cheese, crispy bacon pieces and toasted pine nuts. A delicious and incredibly easy low carb recipe - suitable for all mushroom lovers out there!


Stuffed mushrooms

  • Portobello mushrooms
  • Garlic (2 cloves, diced)
  • Oregano (1 pinch)
  • Salt and pepper (To taste)
  • Soft goats cheese (100g)
  • Pine nuts (40g, lightly toasted)
  • Parsley (to serve)
  • Extra virgin olive oil (to drizzle)
  • Crispy bacon (40g cooked, diced)


Begin by preheating your oven to 200c. Place two portobello mushrooms on a baking tray and remove their stems. Divide the diced garlic between both mushrooms and season with oregano, salt and pepper. Finally, divide the cheese between both mushrooms and drizzle with a little olive oil.

Cover the mushrooms in foil and place in the middle of the oven to bake for 10 minutes. Remove the foil after 5 minutes and place back in the oven. Once the mushrooms are tender and the cheese has started to golden/bubble slightly, remove from the oven.

Divide the pine nuts and bacon between the two mushrooms and add a serving of parsley to each. Serve with a simple side salad of your choice.


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