Keto Low-Carb Parmesan Stuffed Mushrooms Recipe

Keto Low-Carb Parmesan Stuffed Mushrooms Recipe

Happy National Stuffed Mushroom Day! Here’s hoping you either have these things in the house or aren’t snowed in and can get to the grocery store.

Both mushrooms and Parmesan cheese are keto and rich sources of umami, making these mushrooms deliciously savory and satisfying. Triple or quadruple the recipe and you can take ‘em to parties!

Keto Low-Carb Parmesan Stuffed Mushrooms Recipe

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Happy National Stuffed Mushroom Day! Here’s hoping you either have these things in the house or aren’t snowed in and can get to the grocery store.

Both mushrooms and Parmesan cheese are keto and rich sources of umami, making these mushrooms deliciously savory and satisfying. Triple or quadruple the recipe and you can take ‘em to parties!

• Author: Dana Carpender
• Prep Time: 30 min
• Cook Time: 45 min
• Total Time: 1 hour 15 minutes
• Yield: 12 Mushrooms 1x
• Cuisine: American
• Diet: Diabetic

Ingredients

Units USM Scale 1x2x3x

• 8 ounces mushrooms
• 1/2 small onion
• 1 tablespoon butter
• 5 tablespoons extra-virgin olive oil, separated
• 2 cloves garlic, crushed
• 1/2 cup Pork Rind Crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon pepper
• 1/2 teaspoon salt or Vege-Sal
• 2 tablespoons minced parsley
• 1 egg
• 1 1/2 teaspoons paprika, approximately

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Instructions

1. Preheat your oven to 350° F.
2. Wipe your mushrooms clean with a damp cloth and remove the stems. Use the tip of a spoon to scrape out the little “skirt” of gills, then set the caps aside. Throw the stems in your food processor with the S-blade in place. Whack your onion half into a few chunks, and throw that in there, too. Pulse the food processor until it’s all chopped fine.
3. Put a medium-sized skillet over medium heat and add the butter and 1 tablespoon olive oil. Swirl them together as the butter melts. Now dump in your mushroom/onion mixture. Sauté for three or four minutes, stirring often.
4. Stir in the garlic, pork rind crumbs, parmesan, salt and pepper, and stir everything together well. Take your skillet off the heat and let the mixture cool for five minutes.
5. When it’s cooled a bit, stir in the parsley, then the egg, and blend well.
6. Stuff this mixture into your mushroom caps, piling it high. Arrange them in an 8×8 pan as you stuff. Sprinkle the tops with a little paprika, just to make ’em look pretty. Now pour the rest of the olive oil in the baking pan, letting it coat the bottom of the pan all around the mushrooms. (Use a little more if you need it.)
7. Bake for 45 minutes and serve hot.

Notes

* Be aware that some foods, especially meat and dairy, contain a naturally-occurring trans fat called conjugated linoleic acid. This is not the same as the trans fats from partially hydrogenated vegetable oils.

For the Nutrition information, assuming 12 mushrooms, each will contain:

Nutrition

• Serving Size: 1 Mushroom
• Calories: 88
• Sugar: 1g
• Sodium: 171mg
• Fat: 8g (80.3% calories from fat)
• Saturated Fat: 2g
• Unsaturated Fat: 1g
• Trans Fat: trace*
• Carbohydrates: 2g
• Fiber: trace
• Protein: 3g
• Cholesterol: 21mg

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* Be aware that some foods, especially meat and dairy, contain a naturally-occurring trans fat called conjugated linoleic acid. This is not the same as the trans fats from partially hydrogenated vegetable oils.

More Low Carb Recipes & Articles by Dana Carpender.