Beef Stuffed Portobello


  • 4 large Portobello mushroom
  • 8 oz lean ground beef
  • 1 cup cauliflower rice ( I prefer the frozen version here, cooked according to the package instructions)
  • 2 cloves of garlic, minced
  • 1 tablespoon olive oil
  • Dried Italian seasoning to taste
  • 4 oz Parmesan cheese
  • 4 cups fresh spinach leaves


  • Preheat oven to 350 degrees.
  • Place portobello mushroom caps on a cookie sheet lined with parchment paper and bake until warmed through. Remove from oven.
  • In a pan, add oil and cook garlic in it.
  • Add ground beef and cook on high heat for 10 minutes.
  • Add spinach and cook until extra moisture is evaporated.
  • Add Italian seasoning according to your taste.
  • Place mixture in portobello mushroom caps, divided equally.
  • Top each stuffed mushroom with 2 oz of parmesan cheese.
  • Bake stuffed mushrooms on cookie sheet until cheese is melted.
  • Serve with cauliflower rice.

Nutritional Information:

  • Macros: 6g net carbs
  • 40g protein
  • 35g fat