Keto Stuffed Mushrooms

pinit

If you’re looking for a show stoppin’ appetizer, look NO further! My keto stuffed mushrooms are to die for. One of the best parts about this appetizer is that it looks really fancy like you spent hours creating it but in reality, it isn’t. It’s super easy and you can whip it together in about 35 minutes. Let me just add, I am not a fan of mushrooms – like AT ALL but something about this dish is different. It seriously knocks my socks off every single time I have it.
It’s savory, decadent and everything you want in an appetizer.  If we’re being completely honest, I could eat this as a meal. I know it’s really categorized as an appetizer, but trust me, once you try these, you are going to want to eat them all the time.
I will say, make these at your own risk because I promise you, you’re not going to be able to stop eating them.
I did use pre-made pork with panko flakes but you can very easily make pork rind panko at home. All you do is put pork rinds of your choice in some type of bag Ziploc bag, smash them up and add whatever seasoning you like. Or, you can just buy the spicy ones and make them even spicier stuffed mushrooms.

Keto Stuffed Mushrooms

Prep Time 20 min Cook Time 20 min Total Time 40 mins Servings: 8 Calories: 210

Ingredients

Instructions

  1. Whipe down mushrooms with a wet paper towel or rag.

  2. Twist and pull all the stems off the mushrooms so that you're just left with the button tops. Set mushrooms to the side, and save about a cup of the stems to use later.

  3. In a medium sauce pan, brown the spicy ground sausage for about 7 to 10 minutes.

  4. Drain the grease and set the sausage to the side in a medium mixing bowl.

  5. In the same sauce pan, add the pancetta and brown for 5 to 7 minutes on medium heat. Until golden brown.

  6. For the last two minutes of browning the pancetta, add the chopped stems of the mushrooms.

  7. Soak up the excess oil with a paper towel in the pan and add the pancetta to the mixing bowl with the spicy ground sausage.

  8. Add the remaining ingredients to the medium mixing bowl - 2 tablespoons parsley, 2 tablespoons dijon mustard, 1/4 cup pork panko flakes, and chopped stems.

  9. Mix well.

  10. Preheat oven to 375 degrees.

  11. Line a baking sheet with foil and add your mushrooms.

  12. Add about 1 tbsp of mixture to each mushroom.

  13. Sprinkle the top with parmesan cheese.

  14. Bake for 20 minutes, let cool and enjoy!

Nutrition Facts

Serving Size 4.5

Servings 8


Amount Per Serving
Calories 210
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 4g2%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: keto, low carb, summer, barbecue, stuffed mushrooms, appetizer, easy recipe

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