Keto Stuffed Mushrooms Recipes
KETO MEDITERRANEAN STUFFED MUSHROOMS
Steps:
- Remove the middle of the mushroom caps and use for another recipe. Toss the caps with the olive oil and spices.
- Heat a grill pan over high heat. Add the mushrooms and lemon to the pan. Grill the mushrooms 10 minutes flipping once.
- Mix the feta and antipasto together and stuff into the caps, grill another 2-3 minutes. Sprinkle with parsley and a squeeze of the charred lemon.
Nutrition Facts : Calories 210 kcal, Carbohydrate 8 g, Protein 6 g, Fat 18 g, SaturatedFat 5 g, TransFat 0.004 g, Cholesterol 25 mg, Sodium 918 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving
KETO STUFFED MUSHROOMS
This stuffed mushroom recipe utilizes seafood flavored with garlic, cheese, and a hint of spice! These are ready to serve after just 15 minutes too!
Provided by Chad Campbell
Categories Seafood
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the air fryer to 380 degrees.
- In a small bowl, combine the mushrooms and the melted butter, tossing the mushrooms with a spoon until they are all coated. Place the mushrooms, evenly spaced, in the air fryer tray, and cook at 380 degrees for 5 minutes.
- While the mushrooms are cooking, using a fork, or mixer, mix the cream cheese with the remaining ingredients until it is well combined.
- Once the mushrooms have finished cooking, drop a spoonful of the cream cheese mixture into each mushroom. Cook the stuffed mushrooms for an additional 5 minutes at 380 degrees.
- Garnish with parsley.
Nutrition Facts : Calories 325 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 4 Mushrooms, Sodium 561 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
KETO SAUSAGE STUFFED MUSHROOMS
Easy Keto Stuffed Mushrooms are loaded with spicy sausage and cheese for the perfect keto appetizer!
Provided by Annie Holmes
Categories Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine the cooked, drained sausage with the cream cheese and mozzarella, set aside.
- Wash mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out a little more of the inside of the mushroom but that is optional.
- Stuff the mushroom with the sausage cream cheese mixture.
- Bake 20 minutes.
Nutrition Facts : Calories 316 calories, Carbohydrate 6.5 grams carbohydrates, Cholesterol 91.8 milligrams cholesterol, Fat 24.7 grams fat, Fiber 1.5 grams fiber, Protein 18.9 grams protein, ServingSize 4, Sodium 481.1 milligrams sodium, Sugar 18.9 grams sugar
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- Preheat your oven to 400 degrees F. Grease a glass or ceramic baking dish (a square 8-inch baking dish should work).
- Wash and dry the mushrooms. Use a paring knife to gently remove the stems, as shown in the video below. You’ll be left with about 6 oz of mushrooms after removing the stems.
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- In a large skillet over medium heat, brown the sausage. Once cooked, remove it to a large mixing bowl.
- Add the cream cheese, mozzarella cheese, and stir to mix. Taste for seasoning, and add salt and red pepper as needed.
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