Is there a better appetizer than a stuffed mushroom? Think not. Well, how about a Keto Stuffed mushroom?
The ideal appetizer for any family gathering or better yet a magical centerpiece for the holidays. Follow our step-by-step guide into this recipe we are sure everyone will love.
Keto Stuffed Mushrooms Recipe
These Keto Stuffed mushrooms are a real delicacy full of flavor any way you decide to make it. Also helps that they are the one ingredient that always looks good on a table, either as a main dish or accompanied by another dish.
Making this dish might be the most delicious and easy recipe you make because mushrooms are the easiest ingredient to find and the least to give you issues in the kitchen.
As for flavor, any type brings its special taste to this keto stuffed mushrooms recipe and the results are always phenomenal. Be sure to use your favorite type of mushroom and if you are a beginner just stick to the large button mushroom that is the easiest to find.
Frankly, It’s a win-win if you are a mushroom lover, so be sure to try these at home. They are worth it!
Ingredients: Prep time 5 mins – Cook time 30 mins
20 large button mushrooms
1 tbsp unsalted butter or coconut oil
1/4 cup diced onions
2 large garlic cloves, minced
1/2 lb bacon, cut into tiny pieces
4 oz cream cheese (1/2 cup), softened
1/4 cup shredded sharp cheddar cheese
1/2 tsp fine sea salt
1/2 tsp ground black pepper
2 cups chopped lettuce
Preparation: 4 servings
Preheat your oven at 350 F
Wash each of your mushrooms and remove the stems and set aside. Set the mushroom caps to the side and pat dry them with a paper towel.
Tip: don’t soak and let rest the mushrooms in the water while cleaning them. Quickly wash each mushroom and pat dry. This will result in soggy keto stuffed mushrooms.
Finely chop your mushroom’s stems and set them aside.
In a large skillet over medium heat, add your finely chopped onions, minced garlic along mushroom stems which you finely chopped.
Cook these ingredients for about 2 to 3 minutes until you see the onions soft and yellow. Continue by adding your bacon and continue cooking until the bacon is crispy which is an additional 4 minutes or so.
Transfer your onion and bacon mixture to a medium-sized bowl. Continue by adding your cream cheese and cheddar cheese and combine all ingredients until well mixed. You can use a spatula for this process.
Using a spoon, stuff each mushroom cap with 1 tbsp of the bacon and cheese mixture.
Using an 8-inch square baking dish or any other baking dish, place all of your stuffed mushroom caps. Proceed with seasoning each mushroom cap with salt and pepper.
Transfer your baking dish to the oven and bake for 25 minutes or until the mushroom caps are soft and the cheese has completely melted.
Tip: This recipe can be made ahead of time if needed. Just save them and cover them with plastic until ready to bake.
In a serving dish, spread your shredded lettuce over the plate evenly and transfer your keto stuffed mushrooms on top of the bed of lettuce.
These keto stuffed mushrooms are best served right out of the oven for the best taste guaranteed.
However, if you have any leftovers, make sure to save them in a glass container in the fridge and consume them within 3 days.
You can reheat them in the oven at 350 F for about 5 minutes or until you see the cheese has softened and melted.
Fat 43 g
Protein: 35 g
Fiber: 1 g