Chorizo-Stuffed Portobello Mushrooms

Big, meaty portobello caps become edible bowls for sizzling chorizo and gooey cheddar — an oven-or-air-fryer keto meal that hits the table in 20 minutes.

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Prep Time: 10

Cook Time: 14

Total Time: 24

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 320kcal

Ingredients

4 large portobello caps sub: cremini “stuffed buttons”
8 oz raw Mexican chorizo sub: mild chicken sausage + 1/2 tsp smoked paprika
1 cup shredded cheddar sub: Monterey Jack, mozzarella
1 tbsp olive oil sub: avocado oil, ghee
2 cloves garlic minced; sub: 1/2 tsp garlic powder
2 tbsp cilantro chopped; sub: parsley
Salt & pepper to taste

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Instructions

Prep mushrooms: Wipe caps clean, remove stems, brush with oil, season.
Cook chorizo: Brown sausage with garlic 5 min; drain fat.
Stuff & top: Divide chorizo into caps, mound cheese on top.
Bake/air-fry: Oven 375°F (190°C) or air fryer 360°F 12–14 min until cheese bubbles and mushrooms tender.
Finish: Garnish with cilantro; serve hot with lime wedges.

Nutrition

Serving: 1serving | Calories: 320kcal | Protein: 18g | Fat: 25g

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