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prep time
15 min
cook time
10 min
ready time
25 min
Keto Queso Portabella Bowls
Slice into these tender, meaty portabella mushroom caps to let loose a pool of lava-like queso sauce. Topped with tomato, sweet onion, and spicy jalapeno, these edible queso bowls are way better than dipping plain tortilla chips. A simple hot lunch or a scrumptious part of a main course at dinner!
Jessica L.
Net Carbs
5 g
Fiber
1.4 g
Total Carbs
7.1 g
Protein
13.2 g
Fats
48.2 g
503 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Portabella Mushrooms, Raw
6 ounce
Olive Oil
1 tablespoon
Salt
⅛ teaspoon
Black Pepper, Ground
⅛ teaspoon
Onion Powder
⅛ teaspoon
Oregano, Ground
⅛ teaspoon
Garlic Powder
⅛ teaspoon
Paprika
⅛ teaspoon
Unsalted Butter
1 tablespoon
Whipping Cream, Extra Heavy/gourmet, Not Whipped
½ cup
Cheddar Cheese, Natural
½ cup, shredded
Pepper Jack Cheese
¼ cup, shredded
Tomato Raw (includes Cherry, Grape, Roma)
1 grape
Yellow Onion
1 teaspoon, chopped
Jalapeno Peppers, Raw
1 teaspoon, chopped
Recipe Steps
steps 5
25 min
Step 1
Preheat an oven to 350 degrees. Prepare large portabella caps by removing the stems and then using a spoon to remove the insides without breaking the caps. Each large portabella will need to be able to hold up to a ½-cup of queso later on.Step 2
Place the mushrooms on a sheet tray lined with parchment so the caps are facing up. Rub the olive oil into the caps. Then, sprinkle the seasonings over the mushrooms.Step 3
Bake the caps in your oven for 8-10 minutes until tender. The caps should maintain their shape without deflating. You may use a ball of aluminum foil under each cap to help keep their shape.Step 4
While the caps are baking, make the queso sauce. Melt the butter over low heat and whisk in the cream. Once the fats have emulsified, whisk the cheddar and pepperjack cheeses into the cream. Melt the cheese into the queso sauce over low heat without simmering and separating, cooking for about 3 minutes. Then, set the sauce aside to cool slightly and thicken.Step 5
Once the mushrooms have cooled for a few minutes after baking, turn them over so the resemble bowls. Fill each mushroom cap with about ½ cup of queso. Top off each queso bowl with diced tomato, minced onion, and minced jalapeno.
Comments
Tru 5 years ago
It doesn’t look like the picture.. first time I worked w portabello mushrooms. However it tastes delicious! I didn’t use hot peppers but substituted crushed red pepper. N since I messed up the portabellos, I set it down in a bowl n put the cheese sauce on it w diced tomatoes n onions a seasoning we call in Ohio “crack”... it’s usually used on pizza!