About
This flavorsome Keto recipe makes a great side dish packed with low carb veggies and healthy fats. Our tasty Keto recipe is prepared with sliced cremini mushrooms, fresh rosemary, mustard, tangy balsamic vinegar and olive oil. Perfect for serving with Sunday lunch or grilled meats.
What Mushrooms Should I Use?
We have used thickly sliced cremini mushrooms for our low carb side recipe. You can easily swap these for other mushrooms in the same quantity if preferred. Other options include button mushrooms, portobello mushrooms, or shiitake mushrooms. Please be sure to adjust your macros to account for any changes made to the original recipe.
Serving Suggestions
These simple yet flavorsome Keto mushrooms make a delicious low carb side dish, served warm. Our low carb mushroom recipe would be perfect served with grilled or roasted chicken or pork chops. The mushrooms would also make a great topping for your favorite steaks.
Ingredients
- 3 cup brown mushrooms (italian or crimini mushrooms), raw
- 2 teaspoon rosemary, fresh
- 2 tablespoon extra virgin olive oil
- 1 teaspoon mustard
- 1 tablespoon balsamic vinegar
- ½ small red onion
- ½ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice the onion and finely chop the rosemary. Thickly slice the mushrooms. Heat the olive oil in a skillet over a medium heat. Add the mushrooms, rosemary and onion. Season the mushrooms with salt and pepper.
- Sautée the mushrooms for 6-7 minutes until browned and tender. Add the mustard and balsamic vinegar to the skillet. Stir well to combine.
- Cook the mushrooms for a minute or two more. They should be well coated in the flavorings and browned all over. Allow any liquid to reduce right down before serving.
Nutrition Facts
- Servings: 4
- Calories: 79.9kcal/334.2kJ (per serving)
- Fat: 6.9g (per serving)
- Carbs: 4.0g (per serving)
- Protein: 1.5g (per serving)
