Keto Guacamole Stuffed Mushroom Snack Bites

We introduce to you one of the best Keto guacamole snack recipes! These stuffed mushroom bites are savory, tangy, and addictive. This heavenly Keto guacamole snack is made by baking chestnut mushrooms until golden, filling them with creamy guacamole, and topping them with a sprinkle of parmesan cheese. You can make these as a midday snack or as a side dish for your low-carb dinner.

If you’re looking to impress your guests, then these guacamole bites are the ultimate finger food to serve at parties and gatherings. This recipe yields 10-20 mushroom bites depending on their size, making them an excellent option for a large group of people. We recommend using smaller mushroom pieces for easy consumption. You can insert a toothpick in each stuffed piece for fuss-free handling.

Is this a healthy snack?

Yes, this is a healthy low-carb option for a low-calorie snack. If you want to make it dairy-free or Paleo, you can omit the parmesan cheese on top. One portion is 2-4 pieces, depending on the mushroom size. Don't be fooled by their quantity, though, because they are super satiating.

What other mushrooms can you use?

Chestnut mushrooms are the perfect mushroom for this recipe because of their concave form and their intense flavor. If you don’t have access to them, you can use portabello mushrooms, which share the same properties as chestnut mushrooms. Button mushrooms have the same shape but aren’t very flavorful. You can use them if you want a more subtle mushroom flavor.

How to adapt this snack to a vegan diet?

You can leave out the parmesan cheese or replace it with nutritional yeast or our recipe for Keto vegan parmesan cheese: https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:70fb9d9efced4c1d89e8bf62e3be6f45

Can you prepare this Keto snack ahead of time?

You can bake the mushrooms one day ahead of time and store them in the fridge. However, it is best to make the avocado dip right before serving.

Net Carbs

3.1 g
Fiber

5.3 g
Total Carbs

8.5 g
Protein

4 g
Fats

15.6 g

179 cals

Quantity

Serving Size

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Chestnut Mushrooms

300 g
Avocado, black skin (Hass)

2 each
Olive oil

1 tbsp
Salt

1 tsp
Black pepper, ground

0.5 tsp
Red onion

0.25 small
Cilantro

2 tbsp
Jalapeno peppers, raw

0.25 regular - approx 2" long
Lime juice, fresh

1 tbsp
Parmesan cheese, dry (grated)

0.25 cup

Step 1

Preheat your oven to 425 degrees Fahrenheit. Destem the mushrooms and add them to a bowl. Add the olive oil, ½ tsp salt, and ¼ tsp pepper, toss to combine.
Step 2

Arrange the mushrooms on a baking rack, destemmed side up. Bake for 8-10 minutes until golden. Discard any liquid, and set aside to cool.
Step 3

While the mushrooms are baking, mash the avocados in a bowl, leaving them a bit chunky. Finely chop the onions, jalapeno, and cilantro and add them to the bowl. Add ½ tsp salt, ¼ tsp black pepper, and lime juice. Mix until everything is combined.
Step 4

Divide the guacamole among the baked mushroom pieces. Sprinkle the grated parmesan on top. Serve immediately.