Thursday, May 31, 2018

Meatball Stuffed Portabella Mushrooms - KETO

I saw a recipe recently and it made me think. If we stuff crab meat in mushrooms and cheese in mushrooms, why not meatballs?
This was really easy to do and delicious. I used what I had in the fridge so if you want to change it up, you can.

I had purchased a package of baby portabella mushrooms, so I picked out the largest ones and popped the stem out. I chopped the stems and put into the meat mixture. I also had some leftover Mexican cheese, queso fresco, which I crumbled into the mixture as well. You could omit the stems and add whatever type of cheese you want or have on hand. I chose to not add any flour, crushed crackers or bread crumbs. This helps keep the carbs down.
These would be a great appetizer or if you wanted you could use large mushrooms for a bigger meal and even cook them on the grill.

Meatball Stuffed Portabella Mushrooms
9 baby portabella mushrooms
stems removed and chopped for meat mixture
1 TBSP parsley 
1 lb ground beef
1/2 tsp each of: cumin, chili powder, paprika, onion powder and garlic
1 tsp fresh cracked pepper
1/4 cup queso fresco crumbled
1/4 cup fresh salsa (left over) you could use crushed tomatoes and add more spices
Mix the ingredients well and form balls, place in the mushroom and into a baking dish. Bake at 400 degrees for 20-30 minutes depending on your oven.


  1. Meatballs in baby bellas? I think you're a genius!

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