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Keto Stuffed Mushrooms Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Indulge in these keto-stuffed mushrooms that bring a perfect blend of hearty flavors, satisfying textures, and cheesy goodness. Filled with keto pizza sauce, olives, pepperoni, and melted cheese, these mushrooms are easy to make and deliver a low-carb delight perfect for appetizers or snacks. This versatile recipe can be tailored with flavor upgrades or cooked using alternative methods like air frying, making it an excellent addition to your keto meal plan

Ingredients

Units Scale

Mushrooms

  • 8 medium portobello mushrooms

Filling

  • 1/2 tablespoon olive oil
  • 1 cup keto pizza sauce
  • 1/4 cup black olives, sliced
  • 1/4 cup pepperoni, chopped
  • 1 cup shredded cheese (mozzarella, cheddar, or a mix of both)
  • 1 tablespoon Italian seasoning

Instructions

  1. Preheat the Oven
    Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper and set it aside.
  2. Prepare the Mushrooms
    Remove the stems from the mushrooms, then wash them thoroughly and pat them dry with paper towels. Lightly rub olive oil over the exterior of each mushroom for added flavor and texture. Place the mushrooms head-side down onto the prepared baking sheet.
  3. Add the Filling
    Spoon keto pizza sauce into each mushroom cap, ensuring an even distribution. Follow with the sliced black olives and chopped pepperoni. Carefully fill each mushroom cap without overstuffing.
  4. Bake the Mushrooms
    Place the baking sheet in the oven and bake the mushrooms for 15 minutes. This step allows the flavors to meld and the mushrooms to tenderize.
  5. Add the Cheese
    Remove the mushrooms from the oven and evenly distribute the shredded cheese across the tops of the mushrooms. Sprinkle the Italian seasoning over the cheese for an extra burst of flavor.
  6. Melt the Cheese
    Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese has fully melted and becomes bubbly.
  7. Serve
    Once baked, remove the mushrooms from the oven and serve them immediately. These cheesy, flavorful mushrooms are best enjoyed warm!

Notes

  • Storage: Store leftover stuffed mushrooms in a covered container in the refrigerator for up to 1 week.
  • Freezing: Freeze the mushrooms in a shallow airtight container for up to 6 months.
  • Reheating: Reheat in a 180°C (350°F) preheated oven for 5-6 minutes or until the cheese is bubbly.
  • Flavor Variations:
  • Spicy Twist: Add red pepper flakes or hot sauce.
  • Protein Boost: Incorporate cooked Italian sausage, ham, or bacon.
  • Enhanced Mushrooms: Season with garlic powder, salt, and pepper before baking.
  • Cheesy Variety: Use a combination of mozzarella, cheddar, provolone, and parmesan cheeses.
  • Margherita Style: Add fresh diced tomatoes, mozzarella, and basil.
  • Mushroom Stems: Sauté chopped stems with butter and garlic to include in the filling.
  • Spinach & Artichoke: Use a blend of softened cream cheese, chopped artichokes, and spinach topped with lemon juice.

Nutrition

  • Serving Size: 1 stuffed mushroom
  • Calories: 110
  • Sugar: 2g
  • Sodium: 280mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 15mg

Find it online: https://emilyquickdinners.com/keto-stuffed-mushrooms-recipe/