Keto Stuffed Mushrooms

These keto stuffed mushrooms are filled with pizza sauce, pizza toppings, and plenty of cheese! Easily customizable, they make a fabulous low carb appetizer! Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 93kcal

Author Arman Liew

Ingredients

8 medium portobello mushrooms flat mushrooms
1/2 tablespoon olive oil
1 cup keto pizza sauce
1/4 cup black olives sliced
1/4 cup pepperoni chopped
1 cup shredded cheese mozzarella, cheddar, or a mix of both
1 tablespoon Italian seasoning

Instructions

Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
Remove the stems from the mushrooms before washing them and patting them dry completely. Lightly rub olive oil all over. Place them head-side down on the lined sheet.
Fill each mushroom with the pizza sauce, followed by the olives and chopped pepperoni. Place them in the oven and bake for 15 minutes. Remove them from the oven and add the cheese all over the tops of them. Cook for a further 10 minutes or until the cheese has melted.
Remove the mushrooms from the oven and serve immediately.

Video

Notes

TO STORE: Place stuffed mushrooms in a container and store in the refrigerator, covered. The mushrooms will keep well for up to 1 week.

TO FREEZE: Leftover mushrooms should be kept in a shallow container and store in the freezer for up to 6 months.

REHEATING: Reheat the mushrooms in a preheated oven at 180C/350F for 5-6 minutes, until the cheese bubbles.

Air fryer method: Prepare the mushrooms as directed, then place them in a single layer in an air fryer basket lined with parchment paper. Cook at 200C/400F for 6 minutes before adding the cheese and cooking for a further 3 minutes.

Flavor variations

Spice it up. Add a sprinkle of red pepper flakes or a dash of your favorite hot sauce.
Amp up the protein. Add mild Italian sausage, ham, and bacon.
Season the mushrooms. After oiling the mushrooms, season them with salt, pepper, garlic powder, and onion powder to add flavor.
Double the cheese. Use a mixture of mozzarella, cheddar, provolone, and parmesan cheese.
Make Margherita stuffed mushrooms. Fill the mushrooms with fresh diced tomatoes and mozzarella cheese, and garnish them with fresh basil.
Add the chopped mushroom stems. Chop the mushroom stems and sauté them in a skillet with butter, garlic, and salt.
Make spinach artichoke mushrooms. Use a mixture of softened cream cheese, chopped artichokes, wilted spinach, and garnish with fresh lemon juice.

Nutrition