Description
This Keto Stuffed Mushrooms recipe features juicy portobello mushrooms filled with keto-friendly pizza sauce, black olives, pepperoni, and a cheesy topping, baked to perfection. It’s a savory, low-carb appetizer or snack that combines rich flavors and gooey melted cheese, perfect for keto diet followers and mushroom lovers alike.
Ingredients
Scale
Mushrooms
- 8 medium portobello mushrooms
- 1/2 tablespoon olive oil
Filling
- 1 cup keto pizza sauce
- 1/4 cup black olives, sliced
- 1/4 cup pepperoni, chopped
Topping
- 1 cup shredded cheese (mozzarella, cheddar, or a mix)
- 1 tablespoon Italian seasoning
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper and set it aside to prepare for baking the mushrooms.
- Prepare the Mushrooms: Remove the stems from the portobello mushrooms, then wash them thoroughly and pat them dry with paper towels. Lightly rub olive oil on the outside of each mushroom to enhance flavor and texture. Place the mushrooms head-side down on the prepared baking sheet.
- Add the Filling: Spoon keto pizza sauce evenly into each mushroom cap. Then distribute the sliced black olives and chopped pepperoni over the sauce, ensuring each mushroom is well filled but not overstuffed.
- Bake the Mushrooms: Place the baking sheet in the preheated oven and bake the mushrooms for 15 minutes to allow the flavors to meld and the mushrooms to soften.
- Add the Cheese: Remove the mushrooms from the oven and sprinkle the shredded cheese evenly over each mushroom. Then, sprinkle the Italian seasoning on top of the cheese for extra flavor.
- Melt the Cheese: Return the baking sheet to the oven and continue baking for an additional 10 minutes, or until the cheese is melted completely and bubbly.
- Serve: Once done, remove the stuffed mushrooms from the oven and serve immediately while warm for the best taste experience.
Notes
- Use a mix of mozzarella and cheddar cheese for a richer flavor.
- Make sure to not overfill the mushrooms to prevent spills during baking.
- Portobello mushrooms are preferred due to their size and texture, but you can use large white mushrooms as an alternative.
- Serve as an appetizer or low-carb snack suitable for keto diet plans.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.
