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Stuffed Mushroom Caps

June 11, 2018

I don't know about you but I love mushrooms, and when they are stuffed they are even better. I also love sautéed mushrooms on my steak or any meat substance for that matter. Add some garlic and loads of butter mmmm that makes my mouth water. 

 

So I have had many stuffed mushroom caps at restaurants and such over the years, but I have never explored making them myself. So I took it upon myself to explore something new, no recipe at all I just winged it. I am sure you have thought have something in your head for eating at one point and decided, hmm let's see if I can imagine something yummy and see if it works. Well this time around it turned out awesome so I had to share it. 

 So your best choice for mushroom caps is portobello as they are bigger and have more room to stuff, which is key when making these babies.  As you can see my first attempt I broke a corner off my mushroom cap, lesson learned you need to be gentle when scooping out the inside of them. 

 

Then I took my mixings and started to mix them all together to stuff my mushrooms. Check out this yummy goodness below, doesn't it make your mouth water? 

 

 You can pretty much add whatever vegetables you want to the mixings but I have listed my choice of vegetables in my recipe below. Really it's not a difficult recipe to make, you can be creative in adding your own items to it as there really isn't any wrong way of doing it. The main thing is your base "cream cheese" of course.

 

Recipe 

Serving Size - 6 portions

Prep Time - 15 minutes 

Cook Time - 20 minutes 

 

Ingredients

 

1 package of full fat cream cheese 8oz.

6 portobello mushrooms *stem and inside removed and used later

1/2 red pepper diced

1 large shallot onion

4 stems of broccolini diced 

14 slices of pepperoni/bacon

Bunch of Basil leaves for flavour

Pinch of salt and pepper 

Shredded cheese of your choice

 

Preparation 

 

Preheat the oven to 400 degrees, take your portobello mushrooms and remove the stems and inside and dice up for your mixings. Set your portobello mushrooms aside. Take a medium sized bowl, place your cream cheese in the bowl and microwave for 30 seconds to soften the cheese enough for mixing. Dice up all your vegetables and place into the cream cheese mixings along with your basil and spices, Precook your pepperoni and/or bacon on the stove and crumble into your bowl once finished. Once mixed enough, fill your mushrooms and top with your shredded cheese, and place into the oven for 20 minutes. Let cool 5 minutes and then serve. 

 

 

 

 

 

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