Keto Moroccan Spiced Lamb Stuffed Portobello

Name: Keto Moroccan Spiced Lamb Stuffed Portobello
Prep time: 20 min
Cook time: 25 min
Yield: 4

keto low-carb moroccan lamb portobello north african spices stuffed mushrooms

These exotic stuffed portobellos feature aromatic Moroccan-spiced ground lamb with pine nuts and fresh herbs, creating an elegant low-carb dinner that transports you to the souks of Marrakech with just 6g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 25

Ingredients

4 caps4 caps large portobello mushroom caps, stems removed
450g1 lb ground lamb
1 small1 small yellow onion, finely diced
4 cloves4 cloves garlic, minced
45ml3 tbsp extra virgin olive oil
15ml1 tbsp ras el hanout spice blend
2.5ml1/2 tsp ground cinnamon
2.5ml1/2 tsp ground ginger
60g1/2 cup pine nuts, toasted
45g1/3 cup dried apricots, finely chopped
30ml2 tbsp fresh mint, chopped
30ml2 tbsp fresh cilantro, chopped
15ml1 tbsp fresh lemon juice
115g4 oz soft goat cheese, crumbled
5ml1 tsp kosher salt
2.5ml1/2 tsp freshly ground black pepper
60ml1/4 cup fresh pomegranate seeds (optional)

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Remove stems from 4 caps4 caps large portobello mushroom caps and scrape out dark gills with a spoon. Brush caps with 15ml (1 tbsp) 45ml3 tbsp extra virgin olive oil and season with 5ml1 tsp kosher salt and 2.5ml1/2 tsp freshly ground black pepper.
Place mushroom caps gill-side up on the prepared baking sheet and bake for 10 minutes to pre-cook and release moisture.
Meanwhile, heat remaining 45ml3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 small1 small yellow onion and cook for 5 minutes until softened.
Add 450g1 lb ground lamb, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through.
Add 4 cloves4 cloves garlic, 15ml1 tbsp ras el hanout spice blend, 2.5ml1/2 tsp ground cinnamon, and 2.5ml1/2 tsp ground ginger. Cook for 1 minute until fragrant.
Remove from heat and stir in 60g1/2 cup pine nuts, 45g1/3 cup dried apricots, 30ml2 tbsp fresh mint, 30ml2 tbsp fresh cilantro, and 15ml1 tbsp fresh lemon juice. Season with salt and pepper.
Remove mushrooms from oven and pat dry any accumulated moisture. Divide lamb mixture evenly among the caps.
Top each stuffed mushroom with crumbled 115g4 oz soft goat cheese.
Return to oven and bake for 12-15 minutes until mushrooms are tender and cheese is lightly golden.
Garnish with 60ml1/4 cup fresh pomegranate seeds (optional) if using and serve immediately.

Ingredients

id: large_portobello_caps metric: 4 caps imperial: 4 caps name: large portobello mushroom caps, stems removed
id: ground_lamb metric: 450g imperial: 1 lb name: ground lamb
id: yellow_onion metric: 1 small imperial: 1 small name: yellow onion, finely diced
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: olive_oil metric: 45ml imperial: 3 tbsp name: extra virgin olive oil
id: ras_el_hanout metric: 15ml imperial: 1 tbsp name: ras el hanout spice blend
id: ground_cinnamon metric: 2.5ml imperial: 1/2 tsp name: ground cinnamon
id: ground_ginger metric: 2.5ml imperial: 1/2 tsp name: ground ginger
id: pine_nuts metric: 60g imperial: 1/2 cup name: pine nuts, toasted
id: dried_apricots metric: 45g imperial: 1/3 cup name: dried apricots, finely chopped
id: fresh_mint metric: 30ml imperial: 2 tbsp name: fresh mint, chopped
id: fresh_cilantro metric: 30ml imperial: 2 tbsp name: fresh cilantro, chopped
id: lemon_juice metric: 15ml imperial: 1 tbsp name: fresh lemon juice
id: goat_cheese metric: 115g imperial: 4 oz name: soft goat cheese, crumbled
id: salt metric: 5ml imperial: 1 tsp name: kosher salt
id: black_pepper metric: 2.5ml imperial: 1/2 tsp name: freshly ground black pepper
id: pomegranate_seeds metric: 60ml imperial: 1/4 cup name: fresh pomegranate seeds (optional)

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Remove stems from {large_portobello_caps} and scrape out dark gills with a spoon. Brush caps with 15ml (1 tbsp) {olive_oil} and season with {salt} and {black_pepper}.
Place mushroom caps gill-side up on the prepared baking sheet and bake for 10 minutes to pre-cook and release moisture.
Meanwhile, heat remaining {olive_oil} in a large skillet over medium-high heat. Add {yellow_onion} and cook for 5 minutes until softened.
Add {ground_lamb}, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through.
Add {garlic}, {ras_el_hanout}, {ground_cinnamon}, and {ground_ginger}. Cook for 1 minute until fragrant.
Remove from heat and stir in {pine_nuts}, {dried_apricots}, {fresh_mint}, {fresh_cilantro}, and {lemon_juice}. Season with salt and pepper.
Remove mushrooms from oven and pat dry any accumulated moisture. Divide lamb mixture evenly among the caps.
Top each stuffed mushroom with crumbled {goat_cheese}.
Return to oven and bake for 12-15 minutes until mushrooms are tender and cheese is lightly golden.
Garnish with {pomegranate_seeds} if using and serve immediately.

Tips

Mushroom Prep: Removing the gills prevents the dish from becoming too dark and watery. Pat mushrooms dry before and after pre-baking.

Spice Blend: Ras el hanout is a North African spice blend. If unavailable, mix equal parts cumin, coriander, cinnamon, and paprika with a pinch of allspice.

Lamb Quality: Choose good-quality ground lamb with some fat content for the best flavor and moisture. Very lean lamb can become dry.

Apricot Balance: The dried apricots add traditional Moroccan sweetness. Chop them finely so they distribute evenly throughout the filling.

Pine Nut Toasting: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden. Watch carefully as they burn quickly.

Make-Ahead: The lamb filling can be prepared a day ahead and refrigerated. Assemble and bake when ready to serve.

Carb Count: Approximately 6g net carbs per serving, perfect for ketogenic eating.

Wine Pairing: Pairs beautifully with a medium-bodied red wine like Côtes du Rhône or a rich white like Viognier.