Keto Stuffed Mushrooms
Keto stuffed mushrooms are wonderfully cheesy and flavorful. They’re the perfect low-carb appetizer, and you can even make them ahead of time.
Try These Yummy Stuffed Portabellas and You Won't Believe What's Inside
In this video, we're going to show you some delicious stuffed portabellas and let you guess what's inside!
You won't believe how good these stuffed portabellas taste and you're going to love the surprise inside! We've got a bunch of different flavors to choose from, so you're sure to find one that you love.
So what are you waiting for? Give these stuffed portabellas a try and see for yourself how good they are!
Ingredients:
3 large Portobello mushrooms
16 oz. lump crab meat
1/4 cup diced white onions.
1/4 cup chopped scallion.
1/4 cup gruyere cheese (grated)
1/2 cup mozzarella cheese (grated)
2 Tbsps. chopped parsley.
4 Tbsps. olive oil (divided)
2 tsp. old bay seasoning
As needed- cracked black pepper.
Directions:
Remove the stems of each mushroom by carefully squeezing and adding pressure to each side to loosen, the stems will pop out.
I remove the gills for additional internal surface and to not turn everything dark, it is not required. to remove the gills if you do scrape with a spoon until they are removed. Chop the stems and set aside for your filling.
Finely dice 1/4 cup of onions.
Add the mushroom stems and onions to a sauté pan with 1 Tbsp. olive oil, cook over medium heat until onions are translucent, cool them completely.
Coat each mushroom with 1 TBSP of olive oil, top and bottom. Once they come out, drain off any accumulated water.
Precook the mushrooms at 325F for about 10 minutes. This will begin to remove any moisture.
In a mixing bowl, add crab, cooled mushroom stems with onions, gruyere cheese, half of the mozzarella, old bay seasoning, parsley, and pepper.
Divide the crab mixture equally onto each mushroom and bake at 325 for about 15 minutes.
Remove the mushrooms and top with mozzarella cheese and broil for 5 minutes to brown the cheese. Enjoy!
Coquilles St Jacques - Creamy Scallop & Mushroom Gratin Recipe
Learn how to make a Coquilles St Jacques Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Scallop & Mushroom Gratin Recipe!
Delicious Mushroom Tart Canapé Recipe - Best Home Cook - Cheap, Simple & Delicious
Tasty, elegant, cheap, and easy to make... no one who tastes them will be able to tell that you've used plain old bread rather than faffing about with pastry!
Any questions please get in touch either comment here or through katiehomecook.com.
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Ingredients
6 slices of white bread
100g Butter, melted
250g button mushrooms, finely chopped
20g mixed dried mushrooms, soaked in hot water
1 shallot
3 garlic cloves
Thyme
Double cream
100g Gruyere cheese
Parsley
Method
1. Roll out the bread, cut into circles, dip in the melted butter.
2. Line a mini muffin tin with the bread and blind bake, for 5 mins, until crisp.
3. Cook the shallots and garlic with the thyme gently, then add the mushrooms, cook until soft, then add a splash of milk, season to taste.
4. stir through 1/2 the cheese and a sprinkling of parsley.
5. Fill the cases with the mushroom mix.
6. Top with the cheese and bake for 5 mins.
Easy Stuffed Mushrooms - How to make the best cheese stuffed mushrooms!
How to make stuffed mushrooms with cheese, garlic, and sweet onion. It's hard to eat just one of these garlic and cheese vegetarian stuffed mushroom caps!
These cheese and garlic stuffed mushrooms are easy to put together and adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese, or even creamier cheeses like feta, goat, and brie will all work.
???? Printable Recipe:
Easy Stuffed Mushrooms Ingredients (the recipe is on Inspired Taste)
• 20 white button or cremini mushrooms (about 10 ounces)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chopped onion (half medium onion)
• 2 tablespoons minced garlic (4 to 5 cloves)
• 2 teaspoons chopped fresh rosemary or thyme
• 2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination
• 3 tablespoons breadcrumbs
• Salt and fresh ground black pepper
• 1 tablespoon chopped fresh parsley or chives for serving, optional
???? Printable Recipe:
⭐️⭐️⭐️⭐️⭐️ If you make the recipe, please leave a review on the recipe page on Inspired Taste ❤️ We love to see your creations on Instagram, TikTok, and Facebook, too. Snap a photo and tag @inspiredtaste
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Pesto and Cheese Stuffed Mushrooms
I love various kinds of mushrooms, prepared different ways. One of the ways I enjoy eating them is filled with pesto, covered in cheese, then baked until the cheese is melted.
This recipe idea came from a dish that my daughter used to order at one of the local restaurants. It only takes a few ingredients and it's easy to make.
INGREDIENTS
10 to 12 large button mushrooms
½ cup pesto sauce (pre-made is fine)
¼ pound Havarti cheese (Monterey Jack, Gruyere or other milder cheeses works well too.)
¼ cup extra virgin olive oil
Baking pan or tin
Paper towels
Tongs
DIRECTIONS
-Pre-heat the oven to 350.
-Lightly grease the bottom of the baking pan or tin with extra virgin olive oil and set aside.
-Slice the cheese into squares that are large enough to sit on top of each mushroom (you can use pre-sliced cheese too).
-Rinse and then quickly dry the mushrooms with paper towels.
-Take the stems out of each mushroom, leaving a hole for the pesto sauce (save the stems for other dishes).
-Spread a little extra virgin olive oil on each mushroom top and place them into the greased baking pan.
-Stir the pesto sauce and then fill each mushroom to the top.
-Place a piece of cheese on the top of each mushroom, covering the pesto sauce.
-Place the baking pan with the mushrooms in the oven and bake for 15 to 18 minutes, until the mushrooms are fork tender (you can broil the mushrooms a few seconds after baking to make sure the cheese is melted.
-Let the mushrooms cool 2 to 3 minutes before serving.
Enjoy!
*An easy plating idea:
-Get 1 head of green leaf lettuce.
-Rinse and pat dry 4 to 5 large lettuce leaves.
-Spread the lettuce out on a plate, covering the plate.
-Place the mushrooms on the lettuce.