Ketogenic Portobello Mushroom Stackers Recipe


I received a copy of The Secrets of Skinny Cooking for the purpose of an honest review.  The opinions expressed herein are 100% my own.  This post may contain affiliate links.  This means if you click on a link and purchase an item, I will receive a small commission which will be used to run this blog.


The Secrets of Skinny Cooking #cookbook #review


Are you finally ready to enjoy low-calorie meals just as much as any other type of food?

I have the wonderful opportunity to review Secrets of Skinny Cooking by authors Victoria Dwek and Shani Taub C.D.C., C.N.  It’s a low-calorie cookbook which is composed of a variety of recipes for breakfast (or break-fast as I like to call it), salads, veggies, soups, meat, chicken, dairy, fish and desserts!  It also contains really great cooking tips – for cooking novices like me!

  It’s a way of eating healthy, adding variety to your diet, and not having the same-ole boring dried out chicken breast.



The #ketogenic lifestyle #keto #intermittentfasting #fastedtraining


For me personally, I am trying to get in the best shape of my life.  I am in love with my Ketogenic (ultra-low carb), intermittent fasting lifestyle.  For me, it’s important that I get whole foods that are nurturing to my body – and I stay within my daily carb limit. 

90% of my carbs come in the form of vegetables.


Marinated portobello mushrooms


I work hard training in the gym and at home – and I want to make sure everything is in harmony and I remain healthy and strong.

So when evaluating cookbooks, I want to make sure that I can adapt the recipes to my active lifestyle.  Some work for me but many don’t.  Secrets of Skinny Cooking works!  There are “to die for” fish, meat and veggie recipes.


Portobello mushroom stackers #recipe #ketogenic


If the recipe isn’t ketogenic carb friendly – it’s easily adapted so that it fits.

One of the recipes that I easily adapted was the Portobello Mushroom Towers.


Ketogenic Portobello Mushroom Stackers
Serves 2
A delicious low-carb vegetable that will go with anything.
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Prep Time
24 hr
Cook Time
9 hr
Total Time
24 hr 9 min
Prep Time
24 hr
Cook Time
9 hr
Total Time
24 hr 9 min
For the Mushrooms
  1. 2 Portobello Mushroom Caps (about 100g each)
  2. 1/4 cup red wine vinegar
  3. 1/2 tsp garlic powder
  4. 1/2 tsp dried basil
  5. 1/2 tsp Real Salt
For The Toppings
  1. 1/2 (100g) red pepper
  2. 1/4 (40g) onion, diced
  3. 1 tsp salt + more for sprinkling
  4. 4 cups (113g) fresh spinach
  5. 1 garlic clove
  6. 2 ounces (56g) low-moisture mozzarella cheese
  7. 1 Tbsp. avocado oil or Ghee
To prepare the mushrooms the day before
  1. Place mushroom caps into a Ziplock bag. Add red win vinegar, garlic powder, basil, and salt. Seal; marinate overnight in the refrigerator.
To prepare the mushroom stackers
  1. Preheat oven to 400 degrees F. Place mushrooms and marinade into a baking pan; bake for 25-minutes.
  2. Place the 1/2 red pepper in the oven (in it's own baking pan). Roast until skin is blistered, about 35-45 minutes. Let cook; peel and discard peel and seeds. Slice pepper; set aside.
  3. Coat saute pan with 1 Tbsp. Avocado Oil or Ghee. Over medium-high heat, add diced onion and garlic. Lower heat and sprinkle with salt. Cook stirring occasionally, until unions are golden and garlic is fragrant. Add spinach an cook an additional 2 minutes.
To assemble the stackers
  1. Top each mushroom with half the pepper slices, half the spinach mixture, and top with the 1/2 the cheese.
  2. Bake until the cheese is golden and bubbling 9-10 minutes.
Make ahead
  1. All components of this dish can be made ahead and stored separately in the refrigerator for up to 1-week. Simple assemble and bake when ready to enjoy.
Adapted from Secrets of Skinny Cooking
The Squishable Baby


Serving size 1 stacker.
Protein 10.6g
Fat 14.3g
Total carbs 13.2g
Net carbs 9g

About Lisa

Hey! Thank you so much for stopping by. I'm Lisa - a homeschool mom of 3 (2 boys and 1 girl). I care about the strength of the family in America, and often blog about babies/kids, natural parenting, homeschool, and marriage. Before you leave, please sign up for my monthly newsletter (on the top right). If you do, you will be well rewarded with notification of all giveaways and sales - which will not be announced on the blog. Google+ Profile


  1. Those look delicious! I adore mushrooms and should cook them more often. I tend to get into food ruts. In a bit of a mushroom free zone these days.

  2. I love mushrooms and all the other ingredients in this recipe, so I may have to try it! 🙂
    Lowanda J recently posted…The Crazy Days of MayMy Profile

  3. Sometimes simple real food recipes are the best. I love the mushroom filled with other vegetables. Sounds delicious.

  4. YUMMY! I love anything with mushrooms!!!

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