Should you eat mushrooms on keto?

Absolutely! Mushrooms are perfectly ketogenic, mostly fibrous and loaded with vitamin D. Since most people are woefully deficient in vitamin D, these little guys are a great way to get more in your diet. There are dozens of different edible mushrooms that are commercially available, and about as many ways to cook them.

In order to avoid a Bubba Blue-style breakdown of all the ways you can cook mushrooms, let’s focus on my favorite: stuffed. You can get stuffed mushrooms as an appetizer pretty much anywhere in the United States; they’re really popular. The problem with these types of mass-produced ‘shrooms is that they’re typically loaded with breadcrumbs. Not keto, not great.

Luckily keto versions of these types of foods are pretty easy to create with some tweaks. I found that, having made these in the past, with smaller mushrooms there’s not a lot of problems. With bigger ‘shrooms, however, not having breadcrumbs made for some watery little snacks. Endeavoring to make them more toothsome, I did some experiments and the result were the best keto stuffed mushrooms I’ve ever had.

Because I had such big mushrooms, I washed them and then actually baked them for about 10 minutes. This drew out a considerable amount of water, and then after stuffing them, I finished by frying their bottoms in bacon grease. The result was a delicious keto stuffed mushroom with a very pleasant texture.

 

Honestly these reheat really well because of the frying bit, and they were a great lunch the next day.

 

Keto Twice Baked Stuffed Mushrooms

Ingredients

1 lb white mushrooms, destemmed and washed
1 lb pork sausage
8oz cream cheese, room temp
1/2 cup shredded sharp cheddar
1 cup chopped green onion
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp black pepper
1/3 cup Parmesan cheese (shaker can works just fine)
Bacon grease or ghee for frying

Directions

Preheat your oven to 350 and put the washed, destemmed mushroom caps on a cookie sheet, baking them for about 10 minutes.

These were the biggest white mushrooms I’ve ever seen. I don’t even have a joke here, they were just really big.

Remove them to some paper towels and let them cool a bit. While they drain and cool off, cook the pork sausage until it’s done and set aside to drain as well. Mix the cream cheese, sharp cheddar, spices , and green onion in with the sausage and set aside.

This recipe for the filling of the mushrooms, with a bit of heavy cream added, is a great keto sausage gravy fyi

Take the mushrooms and sprinkle 1/3 of the total Parmesan cheese on the insides and then fill each mushroom with the sausage mixture. Sprinkle the remaining Parmesan evenly over the mushrooms. Turn the oven up to 400.

Take a cast iron skillet or dutch oven and put enough ghee or bacon grease in the bottom to make a shallow layer of oil, about a quarter inch, and place into the oven for about 5 minutes. Pull the skillet and place the stuffed mushrooms into the oil, bottom-side down (so the sausage is facing up). They should be quite loud, frying a bit but that’s what we want. Put them back in the oven for 5 more minutes.

As I write this post, I find myself really wishing I had some of these right now. Pathos, oh pathos.

Pull the mushrooms out and place on paper towels to drain and cool for about 10 minutes before serving.

 

That’s it! These are super easy to like, assembly-line out for a party or just to binge watch Marvel movies alone in your room some night. The mushrooms don’t judge, the mushrooms love you regardless. These little guys are great for all  your summer BBQs, 4th of July, etc.

Anyway, do you have a delicious party recipe you’ve adapted for a keto diet? I would love to hear about it in the comments!

 

Leave a Reply

Your email address will not be published.