Christmas Stuffed Mushrooms

About

These low carb stuffed mushrooms make a great vegetarian side or appetizer for the Keto Christmas table. Our flavorsome mushrooms are prepared with a low carb stuffing mixture of tender celery, onion and garlic, cauliflower rice, toasted ground almonds, sweet cranberries, crunchy walnuts, and a hint of zesty orange. These make a great alternative Christmas dressing served alongside your festive Keto mains.

Can I Add Meat to The Recipe?

This versatile Keto recipe has a vegetarian filling but is easily adapted to suit your needs. If you wanted a more traditional stuffing mixture, you could add some ground pork to the base recipe, cooking through with the stuffing mixture until browned all over. You can then stuff the mushrooms with the pork and vegetable mixture and bake as directed. If you opt to add any ground meat to the stuffing, be sure to cook it through entirely, adjusting cooking times as needed.

Can I Make These Vegan?

Our Keto stuffing has been pan-fried in a generous helping of butter to add extra fats and flavor to the filling. If you would like to make these dairy-free or vegan, you may swap the butter for coconut oil, olive oil, or a dairy-free Keto compliant spread. Please be sure to adjust your macros to account for any changes made to the recipe.

Ingredients

4 each portabella mushrooms, raw
2 tablespoon unsalted butter
1 clove garlic
1 medium – stalk – 7 1/2" to 8" long celery stalks
1 cup cauliflower rice
1 teaspoon orange peel or zest raw
1 tablespoon orange juice
1 teaspoon sage, dried
1 tablespoon reduced sugar craisin dried cranberries by ocean spray
1 tablespoon, halves walnuts
½ medium – 2 1/2" diameter white onion
¼ cup, ground almonds, raw

Instructions

Finely dice the onion and celery and crush the garlic. Heat the butter in a skillet over a low/medium heat. Add the onion and celery. Sweat gently for a few minutes until tender and fragrant.
Add the cauliflower rice, sage, ground almonds, orange juice, and zest to the skillet. Stir well to combine. Pan fry gently for 3-4 minutes to soften the cauliflower and toast the almonds.
Roughly chop the cranberries and walnuts. Add to the skillet and stir well to combine. Pan fry for a few minutes until the walnuts are lightly toasted.
Preheat the oven to 375 degrees Fahrenheit and lightly oil a shallow oven tray. Wipe the mushrooms clean and remove the stalks. Use a teaspoon to scoop the gills from the mushrooms and discard. Arrange the mushrooms across the prepared oven tray.
Divide the stuffing evenly between the mushrooms, filling the centers of each. Transfer to the oven and bake for 15 minutes or until the mushrooms are cooked through and tender, and the filling is lightly golden on top.