We’re going to keep this one short and sweet. Why you might ask?
Because this particular recipe couldn’t be any simpler.
In this instance, NATURE has given us the perfect vessel to stuff with tasty, fatty ingredients. It goes just as well as a main for lunch, or a mouthwatering side at dinner.
When writing our blog, we always aim to give you recipes that are versatile, that you can customize to your own liking and taste…This one is especially perfect for that. You’re only really restricted by your own creativity. Below you’ll find our favorite version of the Stuffed Portabello Mushroom, but there are unlimited versions, you could fill it with your favorite pizza ingredients, and top it with mozzarella. How about something Mexican inspired with basic Taco ingredients….or even Breakfast Omelette style with scrambled eggs, breakfast sausage, ham or bacon, some diced green peppers(capsicums for my Aussie readers). The possibilities are literally endless.
Just want to take
A quick moment to
Say “Thank You”
It’s been great to see people following from so many different parts of the world, and is encouraging and inspiring when they send in their versions and photographs of our recipes. We encourage you all to share your recipes and photos with us, and if you have any recipe ideas that you would like to see us re-create KETO STYLE, make sure to post it in the comments. In the meantime keep LIKING, SHARING & FOLLOWING, and yes we don’t mind if you Pin It to Pinterest.
We want to show the world that Keto is a sustainable way of eating, and you don’t have to be bored with just Bacon & Eggs or basic food choices.
6 medium portabello mushrooms or 4 large
Remove and dice stems, and remove mushroom gills.
2 8 ounce packages of cream cheese
3 TBSP sour cream
1 cup shredded mozzarella cheese
3 good handfuls baby spinach (it wilts down a lot)
8 strips of bacon
1 TBSP McCormick Perfect Pinch Salt Free garlic & herb seasoning
4 TBSP olive oil or reserved bacon grease
Diced mushroom stems
1/2 cup finely crushed plain pork rinds
1/2 cup grated parmesan cheese
FIRST OFF…. LET’S COOK SOME BACON
You can use whatever bacon you like, however, we prefer and recommend Wright’s Hickory Smoked Bacon, if you’re in Australia, you could use Streaky Bacon or Speck.
Start by putting your strips of bacon on a baking tray, and put it in a cold oven, “YES! I SAID COLD OVEN“, then turn the oven on to 400F, by the time the oven hits 400F you should only have a little way to go to get perfect and flat chewy/crispy porky goodness!
Once the bacon is ready, place the bacon onto a paper towel and then crumble. Don’t forget to save the bacon grease. We use bacon grease for nearly everything, to fry with, to baste with, you can make a bacon mayonnaise or salad dressing, and to someone on Keto, it’s LIFE.
- Lower Oven to 350F. On an aluminum foil lined baking tray, brush inside and outside of mushrooms with reserved bacon grease or olive oil, then place them cup side down on the tray. This allows excess water and moisture to drain out of the mushrooms.
- Cook mushrooms for 10 minutes(without the filling), then remove and set aside.
- In a medium skillet/non stick pan add 2 Tbspn of bacon grease/olive oil and saute baby spinach over medium-low heat until lightly wilted (not mushy) About 2 mins.
- Place the spinach and the rest of the Filling Ingredients into a mixing bowl, and mix with an electric mixer until well combined.
- Stuff mushrooms generously with the filling.
- Combine Topping Ingredients together, and sprinkle generously over the tops of the stuffed mushrooms.
- Place tray of mushrooms into oven for 15 minutes, then I like to broil the top of the mushrooms for no longer than 30 second, or until topping is lightly browned, DO NOT burn or it’ll be bitter.
NET CARBS: 5g per serving