Keto Stuffed Mushrooms
Make these Keto stuffed mushrooms for your next Mexican party, Taco Tuesday, or just for a fun snack.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Mexican
Keyword: keto stuffed mushrooms
Servings: 12 mushrooms
Calories: 43kcal
Author: Aprilgolightly
- 12 mushroomsÂ
- 6 ounces Dairy free Cream Cheese
- 1/4 tsp salt
- 1 tbsp dairy free butter
- 1/4 cup dairy free parmesan cheese
- 1 tbsp parsley to garnish
Heat the skillet to medium high heat. Add in the 1 tbsp of dairy free butter.
Crush the garlic using a press into the melted butter and saute for 5 minutes.
Add 1/2 teaspoon salt.
Wash and remove the stems from the mushrooms.
Dice up the mushroom stems and allow the mushroom tops to drain well.
Add the chopped up stems into the butter with the garlic. Saute 5 minutes.
Add in the dairy free parmesan cheese and allow to melt
Add in the dairy free cream cheese and allow to melt.
Mix the cheese throughly in with the garlic and mushroom so that it is evenly distributed.
Stuff the mushrooms with the dairy free cheese mixture.
Add the mushrooms on to a lined sheet pan to bake for 20 minutes at 350 degrees F.
Serve the mushrooms topped with fresh parsley.
Serving: 1mushrooms | Sodium: 124mg | Sugar: 1g | Fiber: 1g | Calories: 43kcal | Saturated Fat: 1g | Fat: 4g | Protein: 1g | Carbohydrates: 1g