We have been looking to make a low carb side that we could really take to the next level and these keto stuffed mushrooms definitely achieve it. They are packed full of flavour. Using pecans and parmesan cheese in this keto stuffed mushrooms recipe, create a tasty nutty and cheesy filling.
Keto Stuffed Mushrooms
These keto stuffed mushrooms are the perfect side to pair with your favourite keto protein. They are so simple to make and we love to pair these with a steak or our sesame chicken tenders.
One of the key things we look for in a keto side is that has as little carbs as possible. These stuffed mushrooms have only 1g of net carbs for each mushroom. We love mushrooms as a side or sauce to add to our protein. These stuffed mushrooms make for the perfect keto side dish.
Mushrooms are one of my favourite “vegetables”, although I am not sure they technically fit into the vegetable category, as they are a fungus. Mushrooms have been consumed as food and for medicine for centuries.
Mushrooms are a common ingredient in many cuisines including Chinese and French. Many European nations have a culture of mushroom picking in the forests.
Mushrooms are a healthy source of;
- Niacin: Can help reduce risk for heart attacks
- Selenium: Helps defend chronic diseases
- Antioxidants: Good for your immune system
- Potassium: Helps maintain blood pressure and reduces risk for kidney stones
- Vitamin B1: Helps nerve, muscle, and heart function
- Vitamin B2: Allows oxygen to be used by the body
- Vitamin D: Vitamin D deficiency has been linked to cancer–eat your mushrooms!
(Sourced from: https://bioketo.com/mushrooms-keto-friendly/)
Keto side dishes are a great way to add flavour to your dinners. Protein by itself can be pretty boring, but add a delicious low carb side dish and you can turn that boring protein into a wonderful meal.
Some of our favourite keto side dishes include:
- Creamy bacon noodles
- Curried zucchini
- Whole roasted cauliflower
- Keto cauliflower casserole
- Creamy cauliflower mash
- Keto jalapeno poppers
- Zucchini salad
- Zucchini noodles
- Cauliflower rice
This recipe uses pecans as the base of the stuffing. We have fallen in love with pecans since beginning our keto life and enjoyed creating a few different recipes using pecans. If you love pecans as much as us, here are our favourite pecan recipes.
- Pecan pie keto oatmeal
- Keto blondies – brown butter, tahini and pecan
- Keto cheesecake muffins
- keto granola
Nuts are an ingredient that can vary in carbs depending on the nut. If you are interested in learning more about the best nuts for keto here.
- Look for the large style mushroom as they can hold more filling.
- If you don’t have pecans you can use walnuts or almonds.
- When you are cooking the mushrooms in the oven the first time, you are looking for them to be soft.
- We love to serve them with a medium steak.
- These keto stuffed mushrooms are perfect with chicken, beef, pork or lamb.
- Keto chicken tenders
- Keto chicken burgers
- Tuna Patties
- Pork belly
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Keto Stuffed Mushrooms
This keto stuffed mushroom recipe is the perfect low carb side at only 1g net carbs per mushroom. They are delicious with the nutty flavour of the pecans and the parmesan, paired with the freshness of the parsley and lemon zest.
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Keto Stuffed Mushrooms
- 6 flat white mushrooms (roughly 375g)
- 1 tbsp extra virgin olive oil
- salt & pepper
- ¼ cup fresh parsley leaves, chopped
- ½ cup pecans
- 1 tbsp parmesan cheese, finely grated
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp cracked pepper
- 1 lemon zest
- 60 g cheddar cheese, grated (2oz)
- Pre heat the oven to 180C/350F
- Remove the stalks from the mushrooms and discard. Place the mushrooms stalk side up on a lined baking tray.
- Season with salt and pepper and drizzle with the olive oil.
- Place in the oven and bake for 15 minutes.
- While the mushrooms are in the oven, place all the filling ingredients into a small food processor or blender and blend until it resembles a breadcrumb texture.
- After 15 minutes, remove mushrooms from the oven and turn oven up to 200C/390F
- Divide the pecan mixture between the mushrooms and push down with the back of a spoon to compact the filling.
- Top mushrooms with grated cheese and place back in oven for a further 10-15 minutes or until cheese is golden and bubbly. Remove from oven and serve.