In a cozy kitchen adorned with the aroma of freshly brewed coffee and the warmth of dimmed lights, a group of friends gathered for an evening of culinary indulgence. As the chatter and laughter filled the air, the hostess, an avid food enthusiast, unveiled her latest creation: Completely Keto Pesto Stuffed Mushrooms.
With skilled hands and a heart full of passion, she carefully prepared the ingredients, ensuring each element was imbued with love and flavor. The plump button mushrooms, sourced from a local farmer’s market, were delicately cleaned and hollowed out, ready to be filled with a delectable mixture of mozzarella cheese, crushed almonds, and vibrant pesto.
As the mushrooms baked in the oven, releasing tantalizing aromas that danced around the room, the guests eagerly awaited the moment of culinary revelation. When the timer chimed, signaling the completion of the dish, they gathered around the table, their eyes sparkling with anticipation.
With a flourish, the hostess presented the platter of piping hot Pesto Stuffed Mushrooms, each one bursting with savory goodness. As they bit into the tender mushrooms, they were met with a symphony of flavors: the creamy richness of the cheese, the nutty crunch of the almonds, and the vibrant kick of pesto.
Amidst murmurs of delight and satisfied smiles, the friends savored each bite, relishing not only the exquisite taste of the dish but also the camaraderie and joy that filled the room. For in that moment, surrounded by good food and even better company, they found that true happiness lies in the simple pleasures of life shared with loved ones.
Completely Keto Pesto Stuffed Mushrooms
- 1 cup heavy cream
- 6 garlic cloves peeled
- 12 large button mushrooms
- 2 Tbsp extra virgin olive oil
- 1 tsp extra virgin olive oil
- 1 large shallot chopped
- 1 cup mozzarella cheese
- 1/2 cup crushed almonds
- 1 1/2 Tbsp pesto
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 1/2 tsp red wine vinegar
Put garlic and heavy cream into a sauce pan and cook on low for about 45 minutes or however long it takes for the garlic to be easily mashed. Take off the fire and smush the garlic until it is a smooth creamy texture.
Let the mushed garlic in cream continue to cook on very low, then cut off all the stems from the mushroom and chop into tiny bits to keep in the mushroom filling. Put the mushroom tops on the side to be filled at the end. Start heating up the 2 Tbsp of olive oil in a large pan on medium level heat. Add in the mozzarella cheese, shallots, and the mushroom stem bits. Keep cooking until the they are all soft and by stirring sparingly which should take a few minutes.
Put the crushed almonds into the heavy cream/mashed garlic mix and add in the pesto, salt, black pepper and the shallot, mushroom and cheese mix.
Set the oven to heat to 450 degrees and prepare a baking sheet by oiling it up.
Get a large bowl and mix together the other teaspon of olive oil, vinegar, a bit of salt and pepper. Put the mushroom tops in this bowl and mix to give it a nice coating. Then put each mushroom seperated on to the baking sheet and fill with the filling mixture.
Bake right until it starts turning brown which is about 15 minutes max.