Simple and Quick! Low Carb Portobello Mushroom Chicken Sandwiches

I’m obsessed with portobello mushrooms. They have a filling, meaty taste, are low in calories, and full of nutrients. They are also low-carb, which is important if you are monitoring your carbohydrate intake. Some people substitute portobello mushroom caps in place of meat to make a meatless burger. In this case, I replaced the bun with two portobello mushroom caps, but kept a meat filling. Try this Low Carb Portobello Mushroom Chicken Sandwich!

This is an EASY recipe and it tastes so good!


Low Carb Portobello Mushroom Chicken Sandwiches


  • 4 portobello mushroom caps – cleaned with gills underneath the cap scooped away (you can leave them, but it’s my preference to remove them).
  • Meat filling – I made┬ábaked chicken with salt-free seasonings, which I shredded for the sandwiches.
  • Sliced onions (you have the option to cook/grill them beforehand)
  • Fresh spinach (and any other veggies you prefer).
  • Sea salt & black pepper
  • Olive oil spray



  • Shred your cooked chicken.
  • Spray the portobello mushroom caps with olive oil spray. Season to taste. I use black pepper and a small amount of sea salt.
  • Place the mushrooms with the stem side up in a broiler pan that has been sprayed with the olive oil spray.
  • Broil the mushrooms for 8 minutes (or until tender). Flip the mushrooms midway through cooking.
  • Remove the mushrooms and serve with the meat filling, onions and other vegetables (I chose fresh spinach, but you can add tomato, peppers, or whatever you’d like!).
  • It may be hard to pick this up and eat it with your hands like a regular burger, but you can cut it with a fork and it’s fabulous!

Serves 2.

Nutrition Facts (for one):

  • Calories: 204
  • Protein: 21 grams
  • Carbohydrates: 16 grams
  • Fat: 6 grams
  • Fiber: 4 grams
  • Sodium: 64 mg


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