This post probably would have been useful yesterday but I'm not much for planning ahead. At least as far as blog posts go. I made these super delicious stuffed mushrooms which are keto-friendly and gluten free. We always go to my Dad's to watch the Superbowl (well we go there every Sunday but anyway...) and instead of our traditional Sunday night dinner we just do a bunch of appetizers.
Rick had requested stuffed mushrooms and I wanted to find some that I could eat (keto) and my niece could eat too (gluten free - although to be honest I'm not entirely sure she eats mushrooms). The thing that holds the stuffing together is breadcrumbs so I decided to experiment and make my breakfast muffin without the sweetener and spices and use that for the breadcrumbs.
As would you know - it worked perfectly.
But before we get into that...
I also made some decent cheese crackers following the Keto Connect recipe. A nice, almost crispy cheesy cracker that has a lovely taste because of the added herbs. I have a few tips to add to the original recipe:
- Chill your dough before rolling and after cutting and placing on your cookie sheet
- Even-ness is key here and I found that the thicker slices worked better. Not super thick but a consistent 1/8". Use rolling pin guides
- It would have benefited from some spice. Like a dash of cayenne
- To offset the inherent sweetness of the coconut flour use sharp cheddar
I used a two inch biscuit cutter for mine and came up with 22 crackers and enough left over to make one uber-sized one. These were popular with the keto crowd (which was just me), the gluten free crowd (one niece) and everyone else. So good all around.
Back to the mushrooms.
I made up this recipe based off a million recipes I've made over the years plus some low-carb tricks I've learned over the past half year. I know my crowd likes a sausage element to their stuffed mushrooms so I created these to appeal to everyone's different dietary needs. Unless you are lactose intolerant - in that case you are on your own.
- 24 medium sized mushrooms (I used Crimini)
- 2 Tbsp. olive oil
- 2 uncooked Italian sausage removed from casing (I used turkey sausage)
- 1 small shallot
- 4 oz cream cheese
- 1/4 cup bread crumbs (see notes below for gluten free/keto version)
- 1/4 cup fresh grated Parmesan cheese
- Dash of cayenne
Preheat the oven to 350 degrees Fahrenheit
Wash your mushrooms and carefully take off the stems. Toss the mushrooms in 1 Tbsp. of olive oil and set aside
Preheat a small cooking pan and add remaining Tbsp. of olive oil
Chop the shallot and mushrooms stems into small pieces. Saute the chopped mushrooms and shallot until tender
- Add sausage and cook through (sausage should be crumbly)
Cool the mixture a bit then add the cream cheese, bread crumbs, Parmesan cheese and cayenne. Mix very well until combined
Place the mushroom cups into the baking dish. Carefully fill the cups with the mixture pressing down lightly
Bake the stuffed mushrooms for about 15-20 minutes making sure that the mushrooms are completely cooked and hot throughout
Note: If carbs or gluten aren't a concern of yours then just use breadcrumbs of your choosing. Since I am doing the keto (low-carb) thing I needed to come up with a substitute. I made my standard breakfast muffin but I left out the Swerve (sweetener) and the spices. I also added an extra pinch of salt. After cooking I crumbled the muffin onto a small baking sheet and put in a warm oven until dried out. I then crumbled it into breadcrumbs. I had more than enough for this recipe. You can freeze the rest to use in another recipe.