Happy Wednesday everyone! Today I’m sharing these Keto Stuffed Mushrooms with you. It’s a very easy recipe that’s vegetarian and keto friendly, and easy to whip up in 15 minutes. It’s a favorite of mine, my go-to when I don’t know what to make. It’s great next to steak or filling enough on its own. I happen to use baby bella mushrooms here because that’s what I had on hand, but I’ve also used portabella mushrooms, which turns it into a full meal. It’s great as leftovers, or if you’re planning your meals for the week. They last in the fridge for 3 days without baking. Trust me, you have to try this recipe, it’s that good.
Ingredients
- 3 Portabella mushroom caps or 13-14 baby Bella mushrooms, remove stems
- 1/4 cup mascarpone cheese
- 1/4 cup cream cheese
- 1/4 cup shredded mozzarella
- 1/4 head of broccoli shaved
- 3/4 to 1 jalapeño chopped
- Salt, black pepper, paprika, garlic powder, onion powder all to your preference
Instructions
- Mix everything together stuff the mushrooms, butter your baking dish, place the mushrooms, cover with foil and bake in a 375 F Oven for 20-25 minutes. Uncover and bake for another 5 minutes. Enjoy.
- Bon appétit, sahtain, صحتين 🌻.
- P. S. I always say trust your own sense when it comes to baking. It might take more or less depending on your oven.