Keto Stuffed Mushroom Caps
ChefKetogenic.comDifficultyBeginnerWhether you are looking for a savory snack or tasty side dish, try making these keto stuffed mushrooms! This recipe is also super customizable. If you are avoiding tomatoes, onions, or peppers, simply swap these out for more cheese or maybe try adding in bacon or sausage!
Servings 10
Serving size 1
Net Carbs
- Amount Per Serving
- Calories 88
- % Daily Value *
- Total Fat 5.8g8%
- Protein 4.6g
- Total Carbohydrate 4.4g2%
- Dietary Fiber 1.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F and set a cooling rack inside a sheet pan.
Remove the stems from the mushrooms, then roughly chop the stems and set aside. Place the mushroom caps on the rack in the sheet pan, stem side up.
Heat the olive oil in a sauté pan over medium-high heat, then add the chopped mushroom stems, onions, bell pepper, tomato, and garlic and sauté for 4 to 5 minutes, stirring frequently.
Season the mushroom mixture with the salt and pepper, then divide the stuffing evenly among the caps.
Bake the keto stuffed mushrooms for 10 minutes. Remove from the oven, top with the Parmesan, then place back in the oven for an additional 5 minutes, until the cheese is slightly browned. Serve immediately.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F and set a cooling rack inside a sheet pan.
Remove the stems from the mushrooms, then roughly chop the stems and set aside. Place the mushroom caps on the rack in the sheet pan, stem side up.
Heat the olive oil in a sauté pan over medium-high heat, then add the chopped mushroom stems, onions, bell pepper, tomato, and garlic and sauté for 4 to 5 minutes, stirring frequently.
Season the mushroom mixture with the salt and pepper, then divide the stuffing evenly among the caps.
Bake the keto stuffed mushrooms for 10 minutes. Remove from the oven, top with the Parmesan, then place back in the oven for an additional 5 minutes, until the cheese is slightly browned. Serve immediately.
Notes
