Keto Portobello Mushrooms w Italian Sausage Gravy and Muffuletta Deviled Eggs

You’ll love this Italian-inspired, savory, finger-licking-good Keto breakfast! Enjoy low-carb portobello mushroom caps served benedict-style. The mushroom caps are smothered in a sausage gravy made with ground Italian sausage (your choice of spicy or mild). Served on the side of each mushroom cap is a pair of deviled eggs with a special Keto muffuletta topping. The muffuletta topping is made with olives, garlic, capers, and minced pancetta. For your convenience, you may wish to follow the Carb Manager Keto Muffuletta Deviled Eggs recipe to make more than just 2 servings of the deviled eggs. This way, you’re not chopping up super-small amounts of ingredients for a single meal. Then, you can easily pair the correct amount of muffuletta deviled eggs with each serving of smothered portobello mushrooms. You can store the finished mushroom caps and deviled eggs separately from each other in your refrigerator for up to 3 days.

Multi-Tasking To Save Time

The directions to this recipe layout the most efficient order to build your meal. Cooking the separate components of the meal in a certain order will help you spend the least amount of time needed in your kitchen and won’t leave any parts of your meal cold before it’s time to eat. The mushroom caps take the longest to cook, so prepare them to roast in your oven first. While the mushroom caps are roasting, you will have enough time to make hard-boiled eggs. Since the final deviled eggs are served cold or at room temperature, they can sit completed on your plate while you make the sausage gravy. This way, you’ll have soft deviled eggs and hot mushroom caps with gravy!

Choosing The Right Portobello Mushroom Caps

There isn’t anything too tricky about selecting mushroom caps for this Keto recipe. The most important thing is to select packaged mushroom caps that are similar in size, especially if you’re cooking multiple servings. This way, you don’t have to spend extra time measuring or trimming mushroom caps down to equal sizes. Look out for any mushroom caps that already have rips or tears in the flesh. Mushroom caps with tears in them are more likely to collapse in your oven while roasting.

Jessica L.

Net Carbs

5.1 g
Fiber

1.9 g
Total Carbs

7.8 g
Protein

18.4 g
Fats

48.8 g

537 cals

Quantity

Serving Size

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Portabella mushrooms, raw

8 oz
Olive Or Extra Virgin Olive Oil

5 tsp
Salt

0.13 teaspoon
Black pepper

0.13 teaspoon
Raw egg

2 large
Tapenade

0.5 oz
Green olives

2 medium
Capers

0.25 teaspoon
Garlic

0.13 teaspoon
Pancetta

0.25 oz
Extra virgin olive oil

0.5 teaspoon
Mayonnaise, store bought

2 teaspoon
Dijon mustard

0.5 teaspoon
Lemon juice

0.5 teaspoon
Salt

0.13 teaspoon
Black pepper

0.13 teaspoon
Parsley, dried

0.13 teaspoon
Italian sausage

3 ounce
Butter, unsalted

0.5 tablespoon
Garlic

0.13 teaspoon
Onion powder

0.13 teaspoon
Chicken broth

2 tablespoon
Cream Heavy Whipping

2 fl oz

Step 1

Preheat an oven to 350 degrees. Prepare a whole portobello mushroom per serving by slicing off any protruding stems and any extra mushroom cap that is covering the insides of the mushrooms. Drizzle about 1 teaspoon of olive oil over the top of each mushroom cap and rub the oil into the flesh. Flip the mushroom caps over so the insides are exposed and drizzle the remaining olive oil inside the mushrooms. Sprinkle the salt and pepper inside the mushrooms as well. Arrange the mushroom caps upside down on a seasoned sheet tray or a tray lined with parchment paper.
Step 2

Roast the portobello mushrooms in your oven for about 20 minutes. The mushrooms will become tender but not so tender that they lose their integrity. While the mushroom caps are in the oven, turn your attention to the deviled eggs. To make hard-boiled eggs, place the eggs in the bottom of a pot and fill the pot with water until the eggs are covered. You may wish to make more muffuletta deviled eggs than what is suggested in the recipe, depending on how many servings of this dish you’d like to make. At your discretion, you may add some vinegar to the water, as some believe this helps the eggs peel easier later on. Bring the pot of eggs to a rolling boil, then let the eggs boil continuously for 12 minutes. Immediately place the eggs in an ice bath and peel the shells off once they’ve cooled.
Step 3

Make the muffuletta topping by adding already prepared tapenade to a small mixing bowl. Mince green olives, garlic, and pancetta, and add the ingredients to the bowl. Stir the extra virgin olive oil into the muffuletta topping and set this aside. Slice each peeled hard-boiled egg in half lengthwise. Scoop the cooked yolks into a new mixing bowl. Mash the egg yolks with a fork. Then, stir the mayonnaise, dijon, lemon juice, salt, pepper, and parsley into the yolks. Stir a spoonful of the muffuletta topping into the egg yolk filling as well.
Step 4

Scoop the deviled egg filling into a small Ziploc bag and cut the corner off the bag. Squeeze the Ziploc bag to distribute the filling into each cooked egg white. Once all the eggs are filled, spoon the remaining muffuletta filling over the deviled eggs. Set the finished deviled eggs on your serving plate, and turn your attention to the Italian sausage gravy.
Step 5

In a pan over high heat, cook ground Italian sausage. You can use pre-ground Italian sausage from the grocery store or remove the casing from whole links. One link of Italian sausage typically makes 2 servings. Use a spatula or wooden spoon to break the ground sausage up as it cooks in the pan. When the sausage is crumbly, browned, and slightly crispy, reduce the stove heat to low.
Step 6

Melt the butter into the pan of sausage. Then, add in minced garlic and onion powder. Pour the chicken broth and heavy cream into the pan and stir to combine. Place a lid over the pan and let the sausage gravy bubble over low heat until it thickens. Once the gravy has thickened, arrange the roasted mushroom caps alongside the deviled eggs on a serving plate. Spoon the sausage gravy over the mushrooms and serve hot.