Keto/Paleo Stuffed Mushrooms

Delicious keto stuffed mushrooms with a crunchy filling! The pork rinds give them a great texture. They are also paleo if you don’t use cheese. Great to take to a holiday party if you want to make sure you have something to eat amongst all the carbs and desserts!

Ingredients

• About 20 Large Button Mushrooms
• 2 TBS Melted Ghee/Butter/Animal Fat
• 6 Garlic Cloves, Small Dice
• 1/2 Bell Pepper, Small Dice
• 1-2 Jalapenos or Other Hot Peppers for Spice (optional)
• 1 Small Onion, Small Dice
• 1 lb. Breakfast or Other Loose Sausage (or ground pork & triple seasonings)
• 1/2 tsp Each of Dried Sage, Rosemary, & Oregano (for “Holiday” flavour. You can leave this out or throw in fresh herbs instead.)
• 2 Large Eggs, beat w fork or whisk
• 2/3 Cup Crushed Pork Rinds or Cheese
• 2 TBS Parsley or Other Herb, Chopped or Torn Up (Save 1/2 TBS for garnish if you like)

Method

20 Large Button Mushrooms
1 TBS Melted Ghee/Butter/Animal Fat

Preheat your oven to 325F. Remove the stems from the mushrooms by plucking or twisting them out. You can use a spoon to scoop the gills and some of the inside of the mushroom out so you have plenty of room for filling. Aim to make them all about the same thickness on the bottom, so they will cook evenly. Save the stems and stuff you scoop out. Chop it up to be added to the filling.

Set up a sheet pan with parchment paper (optional for easier cleanup). Toss the mushroom caps with the ghee so they are all coated, and salt them liberally.

1 TBS Melted Ghee/Butter/Animal Fat
6 Garlic Cloves, Small Dice
1/2 Bell Pepper, Small Dice
1-2 Jalapenos or Other Hot Peppers for Spice (optional)
1 Small Onion, Small Dice
1 lb. Breakfast or Other Loose Sausage (or ground pork & triple seasonings)
1/2 tsp Each of Dried Sage, Rosemary, & Oregano (for “Holiday” flavour. You can leave this out or throw in fresh herbs instead.)

Add the butter to your cold saute pan along with the mushroom bits, garlic, bell pepper, jalapenos, and onions. Salt them. Turn it on to medium. We are “sweating” the aromatics to get the most flavour out of them, so we want to start them low and let them warm up and release their flavours into the ghee. Cook them until the onions are mostly see through and the peppers are tender, then add the sausage and herbs.

Break the sausage up with the flat end of your spatula or wooden spoon. We want the chunks to be small, so they will stay in the mushrooms. You can turn the heat up to medium/high or high to sear the meat and evaporate any liquid in the pan. Cook until mostly cooked through and turn off heat. Taste a cooked piece and add more salt if needed.

Chef Tip:

You want a pan with sloped edges similar to the top one if possible. This will allow excess moisture to evaporate. Otherwise, you might need to drain off extra liquid.

2 Large Eggs, Beat w a Fork or Whisk
2/3 Cup Crushed Pork Rinds or Cheese
2 TBS Parsley or Other Herb, Chopped or Torn Up (Save 1/2 TBS for garnish if you like)

Mix eggs, herbs, and pork rinds or cheese into meat mixture. Pork rinds give a nice crispiness. I haven’t tried half cheese & pork rinds, but that might be delish. Taste for salt and adjust.

Fill each mushroom with spoonfuls of the filling and place on the sheet pan. Cook for about 15 minutes at 325F. Squeeze or poke the mushroom to make sure they are your ideal doneness. The pork rinds should be crispy and filling should be solid, not falling apart. Plate and sprinkle with chopped parsley.

Make Ahead

I’ve stuffed these the night before and taken them to a dinner unbaked. I just popped them in the oven when I got there. Took about 20 minutes since they were cold. Just keep an eye on them, so your mushrooms don’t fall apart. You can also sprinkle some extra crushed pork rinds on top right before baking them if you’d like, although they were surprisingly still crispy without doing that.