Keto Stuffed Mushrooms
This keto stuffed mushroom recipe is the perfect side dish to pair with your favourite protein. It's so easy to make and delicious.
Servings 6
Calories 127kcal
Ingredients
Mushrooms
- 6 flat white mushrooms (roughly 375g)
- 1 tbsp extra virgin olive oil
- salt & pepper
Filling
- 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
Topping
- 60 g cheddar cheese, grated (2oz)
Instructions
- 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.
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 127kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Fiber: 1g | Sugar: 0g | Net Carbs: 1g