I’ve been on an appetizer kick lately. More specifically, I’ve been on the prowl for tasty snacks that I can eat in the new year that accommodate my eating habits (Keto friendly please).
One of those snacks that I’ve really enjoyed, is stuffed mushrooms. They’re low carb, so they fit the keto plan just fine, and they’re super tasty too.
Low Carb Stuffed Mushrooms
A good appetizer has a few requirements in my book.
- It’s gotta be tasty.
- It’s gotta be simple to make.
These low carb stuffed mushrooms check both of the boxes. They’re loaded with flavor, and only take about 45 minutes to make.
Prepping Stuffed Mushrooms
Prepping the stuffed mushrooms is easy. Start with about a pound of whole crimini mushrooms.
Snap the stems off of each of them. Put the mushroom caps on a foil-lined cookie sheet, and place the stems on a cutting board.
Once all of the stems are removed, dice them up and put in a skillet on your stove over medium heat. Add a tablespoon of butter, and let the stems cook for about five minutes.
Add a clove of minced garlic to the mushrooms, along with a stalk or two of minced green onion and continue to cook for another minute or two. When the mushroom stems and garlic are done cooking remove the skillet from the stove, and put the mushrooms and garlic in a small bowl and place in your freezer. You want to cool this down before adding to your mushroom caps.
Stuffed Mushroom Mix
In a small bowl combine 8 ounces of cream cheese, a 1/4 cup of grated parmesan cheese, and a 1/4 cup of shredded cheddar cheese.
When the cooked mushroom stems and garlic has cooled down add that to the cheese mixture as well. Sprinkle in a few red pepper flakes and some salt and pepper, and then scoop a little bit of the mixture into each of the mushroom caps. Your caps might be heaping over with the cheese mixture, and that’s ok.
Brush each of the mushrooms with melted butter and lemon juice, and then they’re ready to be cooked.
Cooking Stuffed Mushrooms on a Traeger
When you’re ready to cook the low carb stuffed mushrooms, turn on your Traeger to smoke. When the smoke is rolling turn the temp up to 350, and put the cookie sheet in the smoker.
Let the mushrooms cook for about 20 minutes and then remove from the smoker. Let them cool for a few minutes, and enjoy!
Based off of the recipe by Angie Gorkoff found here
Low Carb Stuffed Mushrooms
Ingredients
- 1 pound whole crimini mushrooms
- 3 tablespoons butter
- 1 clove garlic minced
- 2 stalks green onion chopped
- 8 ounces cream cheese softened
- 1/4 cup parmesan cheese grated
- 1/4 cup shredded cheddar cheese
- 1 tbsp lemon juice
- pinch salt and pepper
- pinch red pepper flakes optional
Instructions
- Carefully snap the stems off of each mushroom. Put the mushroom caps on a foil-lined cookie sheet, and place the stems on a cutting board.
- Once all of the stems are removed, dice them up and put in a skillet on your stove over medium heat. Add a tablespoon of butter, and let the stems cook for about five minutes.
- Add a clove of minced garlic to the mushrooms, along with a stalk or two of chopped green onion and continue to cook for another minute or two. When the mushroom stems and garlic are done cooking remove the skillet from the stove, and put the mushrooms and garlic in a small bowl and place in your freezer. You want to cool this down before adding to your mushroom caps.
- In a small bowl combine the cream cheese, grated parmesan cheese, and shredded cheddar cheese.
- When the cooked mushroom stems and garlic has cooled down add that to the cheese mixture. Sprinkle in a few red pepper flakes and some salt and pepper, and then scoop a little bit of the mixture into each of the mushroom caps. Your caps might be heaping over with the cheese mixture, and that’s ok.
- Brush each of the mushrooms with melted butter and lemon juice.
- Turn on your Traeger to smoke. When the smoke is rolling turn the temp up to 350 and put the cookie sheet in the smoker.
- Let the mushrooms cook for about 20 minutes and then remove from the smoker. Let them cool for a few minutes, and enjoy!