Stuffed mushrooms are always a huge party hit! Plus, these bite-sized delights are naturally gluten-free and clean keto-approved. What’s more, they can easily be made vegetarian— so everybody wins!
Looking for a keto dish to pass that doesn’t actually taste keto? These stuffed mushrooms are low in carbohydrates AND bursting with flavor! So you won’t have to worry about cheating your guests— or your diet! You might even consider making a double batch because these mushrooms are often the hit of the party.
Although a little time-consuming, this recipe is really fail-proof. The first step is to wash and dry your mushrooms. Next, you’ll pull the stems off by gently wiggling them back and forth. Once the stems are free, carefully scrape the gills out of the caps (that’s the time-consuming part). After that, you’re ready to sauté and stuff the mushrooms. Once the mushrooms have been stuffed, the only thing left is to bake and serve.
Can You Use Different Mushrooms?
You sure can!
Although I’ve selected crimini mushrooms (baby bellas), this recipe is just as good with jumbo portobello or white button mushrooms. In fact, the flavor of white mushrooms is much less earthy than crimini. Therefore, if you’ve got a room full of picky guests, you’re probably better off working with white button mushrooms.
Alternatively, I wouldn’t recommend using certain varieties such as oyster or shitake, simply because their cap is too small for filling.
Can You Prepare Them Ahead of Time?
These mushrooms are best served hot and fresh. Rather than preparing and reheating them, I’d recommend filling the caps (as the recipe calls for) and placing them on a lined baking sheet. Once filled, gently cover the sheet and store it in the refrigerator until you’re ready to bake (best within 24 hours).
Do These Make Good Leftovers?
It’s unlikely these stuffed mushrooms will make it to leftover status. Guests will gobble these up as fast as they hit the table.
In order to answer this question, I purposely set aside a few mushrooms to be reheated. The following day I popped them in the oven at 350°F. 5 minutes later I had delicious stuffed mushrooms— almost as good as the day before.
Tips for Making the Best Stuffed Mushrooms
- Use a rimmed baking sheet. Mushrooms are basically 90% water. This means they contain a lot of moisture. Using a shallow baking sheet will allow the moisture to evaporate more effectively than a deep dish pan.
- Don’t use pre-shredded parmesan. Most (if not all) pre-shredded cheeses contain anti-caking ingredients such as cellulose (1). And although cellulose is FDA approved, it’s not cheese. In fact, some brands contain more non-cheese ingredients than actual cheese— this is not good.
- Don’t skip the pork rinds. Maybe you don’t really like pork rinds— hey, I don’t love em’ either. Don’t worry— you won’t even be able to taste them. The pork rinds serve as breadcrumbs— enhancing the texture of the mushroom.
- Work with fresh ingredients. Choose fresh parsley over dried, and grated Parmigiano-Reggiano over pre-shredded parmesan. Fresh ingredients are always best!
- Select mushrooms of similar size. As you can see (from the picture above), I did not do this. The problem with an assortment of sizes is that they cook at different rates. If you have the option to purchase mushrooms in the bulk section I suggest doing so. That way you can hand-pick the mushrooms, ensuring similar sizes.
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Looking for Other Stuffed Mushroom Recipes?
Keto Stuffed Mushrooms with Sausage, from Green and Keto
Jalapeño Popper Stuffed Mushrooms, from I Am Homesteader
Philly Cheesesteak Stuffed Portobello Mushrooms, from Skinny Taste
Crab Stuffed Mushrooms, from Savory Tooth
Keto Pizza Stuffed Portobello Mushrooms, from Megan Seelinger
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