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prep time
10 min
cook time
25 min
ready time
35 min
Keto Easy Camping Meal
This vegetarian Keto recipe is perfect for any outdoor-lover (but it’s perfect for home-bodies too). All you need is three ingredients and aluminum foil. The recipe also includes salt, pepper, and olive oil; but, these ingredients aren’t 100% required, depending how much of a pinch you’re in. Large portobello mushroom caps are layered with extra-juicy heirloom tomatoes and mozzarella cheese. That’s it! The juice from the tomatoes will tenderize the mushrooms over high heat and the mozzarella cheese melts all over everything. Meal-time couldn’t be simpler.
I’m not camping
Chances are you’re not reading this recipe on your phone in the woods. In that case, you can easily make the vegetarian Keto camping recipe at home in your oven. The directions below have been laid out to accommodate all types of cooking. If you decide to cook this recipe on your grill at home, cooking times will vary. You may not need to cook for the whole cooking time listed.
More vegetarian Keto camping recipe ideas
Gone camping? If you’re Keto and vegetarian, some other ideas for camping recipes might include making vegetarian pinwheels. Layer a tortilla with vegetables or a spread like guacamole before rolling up the tortilla. Then, slice it into pinwheels! It’s an easy snack you can make in the back of a car or at a picnic table. Need more inspiration? Make these Keto Sundried Tomato Cream Cheese Pinwheels recipe.
Other ingredients to add
This easy Keto camping recipe uses the bare minimum, since you can’t pack too much for camping trips. The ingredients are seasoned with only salt and pepper, but you could add more dried seasonings for a more flavorful dish. Use other types of cheeses that melt well like monterey jack or cheddar cheese. Get creative!
Net Carbs
2.9 g
Fiber
1.1 g
Total Carbs
4.7 g
Protein
11 g
Fats
11.8 g
164 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Portabella mushrooms, raw
12 oz
Olive Oil
1 tsp
Heirloom Tomatoes
2 oz
Salt
4 dash
Black pepper
4 dash
Mozzarella cheese
8 slice (from pre-sliced package) - each 3/4 ounce
Recipe Steps
steps 3
35 min
Step 1
For cooking at home - preheat an oven to 400 F (210 C). You could also cook this recipe over a charcoal or gas grill or even a campfire. Place whole, washed 3-ounce portobello caps on individual squares of aluminum foil. Remove the stems from each mushroom cap and flip them over. Rub a ¼ teaspoon of olive oil into each mushroom cap.Step 2
Flip the mushroom caps back over. Slice a ¼”-thick slice of tomato for each mushroom cap you have. If you don’t have heirloom tomatoes, beefsteak tomatoes are another large variety of tomato you can use. Lay a large tomato slice on top of each mushroom cap. Season each tomato slice with pinches of salt and pepper, then lay two slices of mozzarella cheese on top of each mushroom.Step 3
Fold your aluminum foil squares to fully wrap each mushroom cap with tomato and cheese. Place the wrapped mushrooms onto a heat-safe tray before putting them in your oven. Bake the wrapped mushrooms for 25 minutes. If making the mushrooms on a grill, your cooking time will vary. If cooking over a campfire, you will still need to place the wrapped mushrooms on some sort of tray over the flames. Carefully unwrap before eating hot.
