35+ Mouthwatering Portobello Mushroom Lunch Recipes for Every Taste

Portobello mushrooms are one of nature’s true culinary wonders. With their meaty texture, rich flavor, and versatility, these mushrooms can be the star of any lunch.

Whether you’re looking for a vegetarian option, a hearty sandwich, or a light salad, Portobello mushrooms can be incorporated into a wide variety of dishes.

In this blog, we’ve rounded up over 35 delicious lunch recipes featuring Portobello mushrooms that will not only satisfy your hunger but also elevate your midday meal.

From stuffed mushrooms to grilled burgers, these recipes are perfect for any occasion, whether you’re meal prepping or cooking up a quick and easy lunch.

Let’s dive into these mouthwatering dishes!

35+ Mouthwatering Portobello Mushroom Lunch Recipes for Every Taste

Portobello mushrooms are a fantastic addition to any lunch menu, offering rich flavor and texture that can satisfy even the pickiest eaters.

With over 35 recipes to choose from, you can enjoy this nutritious fungi in endless creative ways.

Whether you’re craving a hearty sandwich, a fresh salad, or a warm stir-fry, Portobello mushrooms are sure to be the star of your next meal.

So, grab a few Portobello mushrooms and start cooking up something truly scrumptious today!

Portobello Mushroom Caprese Stack

This low-carb keto recipe combines the rich, earthy flavor of portobello mushrooms with the freshness of mozzarella and tomatoes, topped with basil and balsamic glaze. It’s a quick and satisfying lunch, offering plenty of nutrients without the carbs.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 cup fresh mozzarella, sliced
• 1 large tomato, sliced
• Fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the mushroom caps, gill side up, on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast the mushrooms for 15-20 minutes, until tender.
4. While the mushrooms are roasting, slice the tomato and mozzarella.
5. After the mushrooms are done, remove them from the oven and layer each with a slice of mozzarella, tomato, and a few basil leaves.
6. Drizzle the balsamic vinegar over the top and return to the oven for an additional 5 minutes, or until the cheese is slightly melted.
7. Serve warm and enjoy!

This Caprese stack is the perfect combination of flavors and textures, with the mushrooms adding a hearty base while the fresh mozzarella and tomatoes provide a light, refreshing contrast. The drizzle of balsamic vinegar elevates the dish with a slight tang, making it a flavorful and filling lunch option for those following a keto diet.

Stuffed Portobello Mushrooms with Ground Turkey and Spinach

These stuffed portobello mushrooms are a keto-friendly powerhouse, filled with lean ground turkey, spinach, garlic, and herbs, all baked together for a nutritious and low-carb meal. It’s the perfect hearty lunch that won’t weigh you down.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 lb ground turkey
• 2 cups spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the ground turkey to the skillet, breaking it up as it cooks. Season with oregano, paprika, salt, and pepper. Cook for 7-10 minutes, until fully cooked through.
4. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until the spinach wilts.
5. Spoon the turkey and spinach mixture into each mushroom cap, pressing down gently to pack it in.
6. Sprinkle the grated Parmesan cheese over the stuffed mushrooms and place them on a baking sheet.
7. Bake for 15-20 minutes, until the mushrooms are tender and the cheese is golden and bubbly.
8. Serve warm and enjoy!

These stuffed portobello mushrooms are a satisfying and nutrient-packed lunch option, with the turkey providing lean protein and the spinach adding essential vitamins. The Parmesan adds a savory touch, making each bite flavorful. This dish is a great way to enjoy a low-carb, keto-friendly meal without sacrificing taste or satisfaction.

Portobello Mushroom and Bacon Lettuce Wraps

A refreshing and flavorful low-carb lunch, these Portobello mushroom and bacon lettuce wraps combine crispy bacon, grilled mushrooms, and fresh greens, all wrapped up in lettuce leaves for a crunchy, satisfying meal.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 6 slices bacon
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or iceberg)
• 1/4 cup mayonnaise (optional)
• 1 tablespoon Dijon mustard (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the portobello mushroom caps with olive oil and season with garlic powder, salt, and pepper.
3. Grill the mushrooms for 4-5 minutes per side, until tender and charred.
4. While the mushrooms are grilling, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.
5. Once the mushrooms are grilled, slice them into strips.
6. Lay out the lettuce leaves and spread a thin layer of mayonnaise and Dijon mustard, if desired.
7. Place a few strips of grilled mushrooms in each lettuce leaf, top with crumbled bacon, and wrap up the lettuce around the filling.
8. Serve immediately, enjoying each bite as a handheld, low-carb delight!

These portobello mushroom and bacon lettuce wraps are an irresistible keto lunch, full of flavor, crunch, and healthy fats. The grilled mushrooms offer a smoky, savory flavor that pairs perfectly with the crispy bacon, while the lettuce provides a refreshing contrast. It’s a simple yet satisfying lunch that keeps you full and energized without the carbs.

Portobello Mushroom Frittata

This portobello mushroom frittata is a low-carb, keto-friendly dish that combines eggs, mushrooms, and cheese into a fluffy, savory meal. Perfect for a lunch that’s rich in protein and packed with flavor, it’s also a great option for meal prepping.

Ingredients:

• 4 large portobello mushroom caps, sliced
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened.
3. Add the sliced portobello mushrooms to the skillet and cook for 5-7 minutes, until they release their moisture and become tender.
4. In a mixing bowl, whisk together the eggs, heavy cream, dried thyme, salt, and pepper.
5. Pour the egg mixture over the cooked mushrooms in the skillet. Stir gently to combine.
6. Sprinkle the shredded cheddar cheese evenly over the top of the frittata.
7. Transfer the skillet to the oven and bake for 15-20 minutes, until the eggs are set and the top is lightly golden.
8. Garnish with fresh parsley and serve warm.

This portobello mushroom frittata is a quick, delicious, and low-carb lunch option, perfect for a busy day. The rich mushrooms and cheese create a savory flavor profile, while the eggs provide a solid protein base. With the added bonus of being oven-baked, it’s an easy, no-fuss recipe that can be enjoyed throughout the week.

Portobello Mushroom Zucchini Noodles Stir-Fry

This stir-fry dish brings together portobello mushrooms and zucchini noodles in a savory sauce, creating a satisfying, low-carb lunch. It’s a vibrant and fresh way to enjoy keto-friendly vegetables while keeping things quick and easy.

Ingredients:

• 4 large portobello mushroom caps, sliced
• 2 medium zucchinis, spiralized into noodles
• 1/2 cup bell pepper, thinly sliced
• 2 tablespoons soy sauce (or coconut aminos for keto)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 tablespoon ginger, minced
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add the sliced portobello mushrooms and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and start to brown.
3. Add the zucchini noodles to the skillet and cook for an additional 3-4 minutes, tossing everything together. Be careful not to overcook the zucchini noodles; they should stay tender-crisp.
4. Pour the soy sauce (or coconut aminos) and sesame oil over the vegetables. Stir well to combine and heat through.
5. Sprinkle with chili flakes, sesame seeds, and season with salt and pepper to taste.
6. Serve warm, and enjoy your vibrant, low-carb stir-fry!

This portobello mushroom zucchini noodle stir-fry is a flavorful, keto-friendly lunch full of healthy veggies and satisfying textures. The combination of sesame oil and soy sauce adds a savory umami kick, while the zucchini noodles provide a light, yet filling base. It’s a simple dish that’s perfect for anyone looking for a delicious, low-carb alternative to traditional stir-fry.

Grilled Portobello Mushroom Burger

This grilled portobello mushroom burger is a keto-friendly alternative to the classic beef burger. Using large portobello mushroom caps in place of buns, it’s an inventive, low-carb lunch that’s packed with flavor and texture. With fresh toppings and your favorite keto-friendly sauce, this burger is a satisfying meal without the carbs.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 lb ground beef (or your choice of protein)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 slices of cheese (optional, such as Swiss or cheddar)
• Lettuce leaves for wrapping
• Sliced tomato and onion, for garnish
• Mustard or mayonnaise (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the portobello mushrooms with olive oil and season with salt and pepper. Grill the mushrooms for 4-5 minutes per side, until tender and juicy.
3. While the mushrooms are grilling, form the ground beef into 4 patties. Season with salt and pepper.
4. Grill the beef patties for 4-6 minutes per side, or until they reach your desired doneness.
5. If adding cheese, place a slice of cheese on each patty during the last minute of grilling, covering the grill to melt the cheese.
6. Assemble the burgers by placing a grilled portobello mushroom cap on the bottom, followed by the beef patty, cheese, and any desired toppings such as lettuce, tomato, onion, and sauce.
7. Top with another grilled mushroom cap and serve immediately.

The grilled portobello mushroom burger is a hearty and satisfying low-carb lunch, combining the juicy, flavorful portobello mushrooms with a deliciously seasoned beef patty. The mushrooms not only replace the traditional bun but also add a rich, earthy taste and texture to the burger. It’s a perfect meal for anyone on a keto diet who still craves the comforting flavors of a classic burger.

Portobello Mushroom and Avocado Salad

This fresh and filling low-carb salad features roasted portobello mushrooms, creamy avocado, and a variety of crunchy veggies. It’s a simple, keto-friendly lunch packed with healthy fats and fiber, making it both satisfying and nutritious.

Ingredients:

• 4 large portobello mushroom caps, sliced
• 1 large avocado, sliced
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the sliced portobello mushrooms on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15-20 minutes, until tender.
3. While the mushrooms are roasting, prepare the salad. In a large bowl, combine the mixed greens, sliced avocado, red onion, and cherry tomatoes.
4. Once the mushrooms are roasted, add them to the salad.
5. In a small bowl, whisk together the lemon juice, balsamic vinegar, and a bit more olive oil to make the dressing. Drizzle over the salad.
6. Toss gently and garnish with fresh parsley.
7. Serve immediately an
   This portobello mushroom and avocado salad is the perfect balance of creamy, crunchy, and savory. The roasted mushrooms provide a hearty and earthy flavor, while the avocado adds richness and healthy fats. Paired with a light, tangy dressing, this salad is a fresh and satisfying lunch that fits perfectly into a keto diet.

Portobello Mushroom Stir-Fry with Broccoli and Bell Peppers

This vibrant and crunchy stir-fry features portobello mushrooms, crisp broccoli, and colorful bell peppers, all tossed in a savory stir-fry sauce. It’s a low-carb, keto-friendly meal that’s packed with vegetables, flavor, and nutrients.

Ingredients:

• 4 large portobello mushroom caps, sliced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons coconut oil (or olive oil)
• 2 tablespoons soy sauce (or coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Sesame seeds, for garnish (optional)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add the sliced portobello mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
3. Add the broccoli and bell peppers to the skillet. Cook for an additional 5-7 minutes, stirring often, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil.
5. Pour the sauce over the vegetables and toss to coat evenly. Continue cooking for another 2-3 minutes to allow the sauce to thicken slightly.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds, if desired, and serve immediately.

This portobello mushroom stir-fry is a flavorful, colorful, and nutritious keto lunch. The combination of mushrooms, broccoli, and bell peppers gives the dish a satisfying crunch, while the savory stir-fry sauce brings everything together. It’s a great way to enjoy a low-carb, vegetable-packed meal without sacrificing flavor or texture.

Portobello Mushroom and Shrimp Scampi

This keto-friendly shrimp scampi uses portobello mushrooms in place of pasta, offering a satisfying and low-carb alternative. The mushrooms soak up the garlic butter sauce, making each bite rich and flavorful, while the shrimp adds protein and a delightful seafood twist.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 lb shrimp, peeled and deveined
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup dry white wine or chicken broth
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the portobello mushrooms, gill side down, and cook for 5-7 minutes, until tender. Remove from the skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
4. Add the shrimp and red pepper flakes (if using). Cook for 3-4 minutes until the shrimp are pink and opaque.
5. Pour in the wine or chicken broth and lemon juice. Let the sauce simmer for 2-3 minutes to reduce slightly.
6. Return the mushrooms to the skillet and spoon some of the garlic butter sauce over them. Allow them to cook together for 2-3 minutes, soaking up the sauce.
7. Garnish with fresh parsley and season with salt and pepper to taste.
8. Serve the shrimp and mushroom scampi immediately, either as is or alongside a fresh salad.

This portobello mushroom and shrimp scampi offers a flavorful, low-carb twist on the classic Italian dish. The mushrooms replace traditional pasta, providing a hearty, umami-packed base that pairs perfectly with the rich garlic butter sauce. The shrimp adds a fresh, delicate flavor, making this dish an indulgent yet keto-friendly lunch that’s sure to satisfy.

Portobello Mushroom and Spinach Omelette

This simple, low-carb portobello mushroom and spinach omelette is a nutritious and quick keto-friendly lunch. The mushrooms add a savory depth of flavor, while spinach contributes a fresh, healthy twist. With eggs as the base, this omelette is packed with protein and healthy fats.

Ingredients:

• 4 large portobello mushroom caps, sliced
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1 tablespoon olive oil
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the sliced portobello mushrooms and cook for 5-7 minutes until softened and browned.
2. Add the chopped spinach to the skillet and cook for 2-3 minutes, until wilted. Season with salt and pepper.
3. In a bowl, whisk the eggs with a pinch of salt and pepper.
4. Pour the eggs over the mushrooms and spinach in the skillet, tilting the pan to spread them evenly.
5. Cook the omelette for 3-4 minutes on low heat, until the edges are set. Optionally, sprinkle shredded cheddar cheese on top and let it melt.
6. Once the omelette is cooked through, fold it in half and slide it onto a plate.
7. Garnish with fresh parsley and serve warm.
   This portobello mushroom and spinach omelette is a perfect low-carb lunch that’s quick to make and full of flavor. The earthy mushrooms and nutritious spinach combine wonderfully with the eggs, providing a hearty meal that’s satisfying and rich in protein. Whether enjoyed as a light lunch or a hearty breakfast, this omelette fits seamlessly into a keto diet.

portobello Mushroom and Bacon Salad with Blue Cheese Dressing

This keto-friendly salad features tender roasted portobello mushrooms paired with crispy bacon, all drizzled with a tangy blue cheese dressing. It’s a delicious, low-carb option that combines rich flavors for a satisfying lunch that’s full of healthy fats and protein.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 6 slices bacon, cooked and crumbled
• 1/2 cup blue cheese crumbles
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the portobello mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, until tender.
2. While the mushrooms are roasting, cook the bacon in a skillet until crispy. Drain on paper towels and crumble it into small pieces.
3. In a small bowl, whisk together the mayonnaise, blue cheese, balsamic vinegar, and lemon juice to make the dressing. Add salt and pepper to taste.
4. Once the mushrooms are done, remove them from the oven and slice them into strips.
5. In a large bowl, combine the mixed greens, crumbled bacon, and sliced mushrooms.
6. Drizzle the blue cheese dressing over the salad and toss gently to combine.
7. Serve immediately, garnished with extra blue cheese crumbles if desired.

This portobello mushroom and bacon salad with blue cheese dressing is a hearty and flavorful keto lunch that’s both indulgent and healthy. The roasted mushrooms add an earthy base, while the crispy bacon provides a satisfying crunch. The rich blue cheese dressing ties everything together, making this a perfect meal for those looking to keep their lunch low-carb and packed with flavor.

Portobello Mushroom and Turkey Lettuce Wraps

These keto-friendly portobello mushroom and turkey lettuce wraps are a flavorful and light lunch option. The mushrooms and turkey are perfectly seasoned and wrapped in fresh lettuce for a crunchy, satisfying bite. This low-carb meal is both quick to prepare and deliciously filling.

Ingredients:

• 4 large portobello mushroom caps, sliced
• 1 lb ground turkey
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or iceberg)
• 1/4 cup shredded cheese (optional)
• 1/4 cup diced tomato (optional)
• 1 tablespoon sour cream (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground turkey, seasoning with smoked paprika, garlic powder, salt, and pepper. Cook for 7-10 minutes, breaking up the turkey as it cooks, until browned and fully cooked.
2. While the turkey is cooking, heat a separate skillet over medium heat and sauté the sliced portobello mushrooms for 5-7 minutes, until tender and browned.
3. Once the turkey and mushrooms are cooked, combine them in the skillet and stir together.
4. Lay out the lettuce leaves on a clean surface, ready for wrapping.
5. Spoon the turkey and mushroom mixture into the center of each lettuce leaf.
6. If desired, sprinkle with shredded cheese and diced tomatoes, and top with a dollop of sour cream.
7. Fold the lettuce over the filling, creating wraps, and serve immediately.

These portobello mushroom and turkey lettuce wraps are a light, keto-friendly lunch that’s packed with protein and full of flavor. The turkey provides a lean protein base, while the mushrooms offer a savory, meaty texture. Wrapped in crisp lettuce, these wraps make a perfect low-carb meal that’s both satisfying and easy to prepare.

Portobello Mushroom and Cauliflower Rice Stir-Fry

This keto-friendly portobello mushroom and cauliflower rice stir-fry is a flavorful and light low-carb lunch that’s full of vibrant veggies and savory flavors. The cauliflower rice acts as a perfect base for the earthy mushrooms and a variety of colorful vegetables, making it a nutritious, satisfying meal.

Ingredients:

• 4 large portobello mushroom caps, sliced
• 2 cups cauliflower rice (store-bought or homemade)
• 1/2 cup bell pepper, thinly sliced
• 1/2 cup zucchini, diced
• 2 tablespoons soy sauce (or coconut aminos for keto)
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add the sliced portobello mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
3. Add the bell pepper and zucchini to the skillet and cook for an additional 3-4 minutes until they soften slightly.
4. Push the vegetables to one side of the skillet and add the cauliflower rice to the other side. Cook for 3-5 minutes, stirring occasionally, until the cauliflower rice is tender and lightly browned.
5. Pour the soy sauce (or coconut aminos) and sesame oil over the mixture. Stir everything together and cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro, if desired, and serve warm.

This portobello mushroom and cauliflower rice stir-fry is a simple yet satisfying keto meal that’s rich in vegetables and packed with flavor. The cauliflower rice provides a great low-carb alternative to traditional rice, while the mushrooms and veggies bring a savory richness to the dish. It’s a great option for anyone looking to enjoy a nutritious, low-carb meal without sacrificing flavor.

Portobello Mushroom and Chicken Alfredo

This creamy, low-carb chicken alfredo uses portobello mushrooms in place of pasta, creating a rich and satisfying keto-friendly dish. The mushrooms soak up the creamy alfredo sauce, making each bite indulgent and full of flavor.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 chicken breasts, boneless and skinless
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the portobello mushrooms on a baking sheet and roast for 15-20 minutes, until tender.
2. While the mushrooms are roasting, cook the chicken breasts. Heat 1 tablespoon of butter in a skillet over medium heat. Season the chicken with salt and pepper and cook for 5-6 minutes on each side, until the chicken is fully cooked and browned. Remove from the skillet and slice thinly.
3. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
5. Stir in the Parmesan cheese and cook until the sauce is smooth and creamy. Season with salt and pepper to taste.
6. Remove the roasted mushrooms from the oven and slice them into strips.
7. To serve, place the sliced mushrooms on a plate, top with sliced chicken, and pour the alfredo sauce over the top.
8. Garnish with fresh parsley and serve warm.

This portobello mushroom and chicken alfredo is a rich, creamy, and indulgent keto meal that’s perfect for a low-carb lunch. The mushrooms replace traditional pasta, soaking up the velvety alfredo sauce, while the chicken adds a healthy protein boost. With its comforting flavors, this dish is a satisfying and delicious alternative to traditional alfredo pasta.

Portobello Mushroom Tacos

These portobello mushroom tacos are a delicious low-carb, keto-friendly alternative to traditional tacos. The mushrooms are marinated and grilled, creating a savory, juicy filling for taco shells made from lettuce leaves, making it a fresh, satisfying lunch.

Ingredients:

• 4 large portobello mushroom caps, sliced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or iceberg)
• 1/4 cup diced onion
• 1/4 cup chopped cilantro
• 1/4 cup avocado, diced
• Salsa or sour cream (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, combine the olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Add the sliced portobello mushrooms to the marinade and toss to coat. Let it sit for 10-15 minutes.
3. Grill the mushrooms for 5-7 minutes on each side, until they are tender and slightly charred.
4. While the mushrooms are grilling, prepare the taco toppings by dicing the onion, chopping the cilantro, and slicing the avocado.
5. To assemble the tacos, lay a lettuce leaf flat on a plate. Spoon a portion of the grilled mushrooms into the center of each leaf.
6. Top with diced onion, cilantro, avocado, and salsa or sour cream, if desired.
7. Serve immediately and enjoy these fresh, low-carb tacos!

These portobello mushroom tacos are a fresh, flavorful, and keto-friendly lunch option. The mushrooms provide a savory, meaty texture that mimics traditional taco fillings, while the lettuce wraps offer a light, low-carb base. Paired with fresh toppings like avocado and cilantro, these tacos are a delicious and satisfying way to enjoy Mexican flavors while staying within your keto goals.

Note: More recipes are coming soon!