Low-Carb Italian Baked Mushrooms

This is my healthier low-carb version of Funghi Al Forno, a delicious Italian dish made with mushrooms, pizza sauce, parmesan and breadcrumbs. I skipped the bread and used an extra layer of parmesan.

This recipe is suitable for vegetarians (as long as you replace the parmesan with another Italian style hard cheese). If you're a meat eater, feel free to add some crispy bacon or chicken for extra protein when roasting the mushrooms.

Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Clean and slice the mushrooms.

   

2. Heat the ghee in a non-stick pan over medium heat. Add the sliced mushrooms, season with salt and pepper and cook for about 5 minutes.

   

3. Take from the heat and place the mushrooms in small baking dishes (or use one bigger baking dish to fit all).

   

4. Wash and chop the herbs.

   

5. In a medium bowl, mix the basil, parsley and canned tomatoes with the herbs and season with salt to taste.

   

6. Top with grated parmesan cheese and place in the preheated oven for 20-25 minutes.

   

7. When done, carefully remove from the oven and place on a cooling rack for a couple of minutes.

   

8. Eat warm or let it cool down and store in the fridge for up to 4 days.

   

Recipe

Low-Carb Italian Baked Mushrooms

★★★★★4.8 (112 ratings)

Italian style mushrooms baked in delicious sugar-free homemade marinara sauce and topped with parmesan cheese.

Hands on

10m

Overall

30m

Servings

4

5.9 g

Net carbs

14.3 g

Protein

16 g

Fat

231

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 4 Portobello mushrooms (500 g/ 1.1 lb)
• 1 large can tomatoes, unsweetened (400 g/ 14.1 oz)
• 1 ¹/₃ cups grated parmesan cheese or other Italian hard cheese (120 g/ 4.2 oz)
• 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
• 2 tbsp basil, fresh
• 1 tbsp parsley, fresh
• 1 tsp oregano, dried
• salt and pepper to taste

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Clean and slice the mushrooms.

2. Heat the ghee in a non-stick pan over medium heat. Add the sliced mushrooms, season with salt and pepper and cook for about 5 minutes.

3. Take from the heat and place the mushrooms in small baking dishes (or use one bigger baking dish to fit all).

4. Wash and chop the herbs.

5. In a medium bowl, mix the basil, parsley and canned tomatoes with the herbs and season with salt to taste.

6. Top with grated parmesan cheese and place in the preheated oven for 20-25 minutes.

7. When done, carefully remove from the oven and place on a cooling rack for a couple of minutes.

8. Eat warm or let it cool down and store in the fridge for up to 4 days.

Nutrition per serving, ¼ bake

Carbs 11%Protein 25%Fat 64% of calories

Net carbs

5.9 g

Total carbs

9.7 g

Fiber

3.8 g

Sugars

5.9 g

Protein

14.3 g

Fat

16 g

Saturated fat

9.5 g

Calories

231 kcal

Sodium

649 mg · 28.2% RDA

Magnesium

27 mg · 6.67% RDA

Potassium

694 mg · 34.7% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Portobello mushrooms, fresh	3.2 g	2.6 g	0.4 g	28
Tomatoes, canned (unsweetened)	1.6 g	0.8 g	0.3 g	16
Parmesan cheese	1 g	10.7 g	7.7 g	118
Ghee	0 g	0 g	7.5 g	68
Basil, fresh	0 g	0.1 g	0 g	1
Parsley, fresh (spices)	0 g	0 g	0 g	0
Oregano, dried	0.1 g	0 g	0 g	1
Pepper, black, spices	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Total	5.9 g	14.3 g	16 g	231

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian