#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
15 min
ready time
25 min
Easy Keto Creamy Herb-Stuffed Mushrooms
Stuffed mushrooms make a great Keto/Low-Carb fall appetizer. Easy to make and full of flavor, they are great for family and friends gatherings. The mushroom stems are finely chopped and sauteed with onion, garlic, and parsley before being combined with garlic herb cream cheese and almond flour. The mushrooms are then filled with the mixture, sprinkled with more almond flour, and baked until golden. Depending on the size of your mushrooms, this recipe will yield 15-25 pieces; ensure to adjust cooking time for smaller mushrooms.
Based on 300g of mushrooms, the total weight of this recipe is 470g. Divide this total by the number of mushrooms to give you the serving weight per piece. Eg. 470g/15 pieces is 31g/1oz. 470g/20 pieces is 23.5g/0.8oz. 470g/25 pieces is 18.8g/0.66oz.
Can I substitute any ingredients? If you can't find Boursin garlic and herb cream cheese, you can substitute it with regular cream cheese, and it will still be just as tasty. Adjust the flavor with more garlic if desired.
Can I make this recipe ahead of time? You can prepare this recipe 3 days in advance before serving.
Does the recipe freeze well? Yes! Place the uncooked filled mushroom cups in a single layer into a large airtight Tupperware container (separate with parchment paper if you have more than one layer) and freeze. Consume within 2 months.
Can I reheat this recipe? Reheat the stuffed mushrooms in the oven at 180C/350F for 5 minutes or until heated through. You can also microwave them for 1-2 minutes.
Can I adapt the recipe for different diets? This Keto Fall appetizer is naturally gluten-free. Make it Vegan by substituting the cream cheese for a plant-based version.
Net Carbs
1.9 g
Fiber
1.1 g
Total Carbs
3.1 g
Protein
3.3 g
Fats
10.8 g
118 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mushrooms, raw
300 g
Butter, unsalted
1 tbsp
Onion, white, yellow or red, raw
0.33 cup
Garlic
2 clove
Salt, sea salt
1 dash
Black pepper
1 dash
Parsley Fresh Or Raw Herb
2 tbsp
Garlic & Fine Herbs
150 g
Almond flour
0.5 cup
Almond flour
0.5 cup
Parmesan cheese, dry (grated)
20 g
Olive oil
2 tbsp
Recipe Steps
steps 7
25 min
Step 1
Preheat the oven to 180C/350F. Wipe away any lingering dirt from the mushrooms with a paper towel. Line a baking tray with baking paper, then set aside. Carefully remove the stems from the mushrooms, place the caps on the baking tray, and finely chop the stems.Step 2
Finely dice the onion and mince the garlic. Finely chop the parsley. Set it all aside. Add the butter to the pan set over medium heat. Add the mushroom stems, onion, and garlic and saute for 5 minutes or until the onion has softened.Step 3
Add the chopped parsley. Stir to combine and saute for another couple of minutes. Remove from the heat and set aside.Step 4
Add the garlic and herb cheese spread to a large bowl. Add ½ cup almond flour, grated parmesan cheese, and mushroom mixture.Step 5
Use a spoon or spatula to thoroughly combine the ingredients together.Step 6
Spoon the filling into each of the mushroom caps. Sprinkle with the remaining ground almonds and drizzle with olive oil.Step 7
Roast in the center of the oven for 15-22 minutes until the tops are golden. Sprinkle with fresh parsley to garnish. Serve hot.
Comments
Bev a year ago
QQ-the recipe instructions shows 1/2 cup of Almond flour twice? Is this an error?