Keto Stuffed Mushrooms with Chorizo
Microwave-steaming your mushrooms before baking is the key to perfectly cooked Keto Stuffed Mushrooms, and swapping pecans in place of breadcrumbs makes them friendly to those on low carb diets.
Servings: 4
Calories: 326kcal
Equipment
Ingredients
- 1 16-ounce package stuffing mushrooms button or baby bellas
- ½ pound chorizo good quality
- 1 8-ounce package cream cheese room temperature
- 1 cup cheddar cheese shredded, grate it!
- ¼ cup salted and roasted pecans crushed
- 1-2 cloves garlic minced (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cook the chorizo and garlic (optional) in a pan over medium heat, for 5-7 minutes, until fully cooked. Strain the chorizo over paper towels to remove the excess grease. Set aside.½ pound chorizo, 1-2 cloves garlic
- Remove the stems from each mushroom and wipe any dirt away with a paper towel. Separate mushrooms into two groups, by size. This will ensure that the mushrooms get the proper amount of steaming time in the microwave before baking.1 16-ounce package stuffing mushrooms
- Arrange the smaller mushrooms on a plate, cap side down (gill side up), and cover with three layers of damp paper towels. Microwave for 2 minutes. Remove and place upside down to let any excess water drain off.
- Arrange the large mushrooms on a plate, cap side down (gill side up), and cover with three layers of damp paper towels. Microwave for 3 minutes. Remove and place upside down to let any excess water drain off.
- Add cream cheese and pecans to a bowl and mix until well combined. Add the strained chorizo and mix until well combined.1 8-ounce package cream cheese, ¼ cup salted and roasted pecans
- Take a bit of the cream cheese mixture and add it to each mushroom cap. I like to add a generous amount and stuff each mushroom by hand.
- Bake for 10 minutes, middle rack of oven.
- Remove from oven. Increase oven temperature to 400 degrees Fahrenheit. Add a pinch of shredded cheese to each stuffed mushroom.1 cup cheddar cheese
- Put back in the oven on the top rack for 3-4 minutes, until cheese has just melted. Sprinkle on crushed nuts immediately after for crunch, optional. Let cool for 2 minutes.
Notes
*Nutrition information is approximate and was calculated using an online nutrition calculator.
Top Tips:
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- Do not skip the pre-microwave steam step! Do this each and every time for fantastic results every time.
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- Separate the mushrooms by size. Smaller mushrooms need less time than larger ones in the microwave.
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- Storing leftovers. Stuffed mushrooms are best enjoyed freshly made, but you can store any leftovers in the fridge for up to three days. Reheat them in the air fryer, oven, or microwave until heated through.
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- Have leftover filling? Spread it on a cracker or tortilla chip as a quick snack while you wait for the stuffed mushrooms to be done.
Nutrition
Calories: 326kcal | Carbohydrates: 2g | Protein: 16g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 186mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 493IU | Vitamin C: 0.3mg | Calcium: 206mg | Iron: 1mg