In a bustling kitchen filled with the aromas of herbs and spices, a chef named Lucas, known for his inventive keto dishes, sought to create a starter that would captivate his guests. Inspired by the earthy richness of portabella mushrooms and his love for hearty, meaty flavors, Lucas devised the Completely Keto Stuffed Mushrooms.
He carefully selected medium portabellas as the base, stuffing them with a savory blend of ground beef, scallions, and garlic, bound together with coconut flour and an egg for a keto-friendly twist. Fresh parsley added a burst of color and freshness, while a seasoning of sea salt and black pepper perfectly balanced the flavors. Drizzled with olive oil and baked to perfection, these stuffed mushrooms became an instant hit, celebrated for their delicious complexity and adherence to the keto lifestyle.
Lucas’s creation was a testament to the power of creativity in the kitchen, proving that even classic dishes could be reimagined for any dietary preference.
Ingredients
- 24 Medium portabella mushrooms
- 1/2 Pound beef
- 5 Scallions finely sliced
- 7 Garlic cloves minced
- 1/4 Cup coconut flour
- 1/4 Cup fresh parsley chopped
- 1 Large egg
- 1 Tsp Sea salt
- 3/4 Tsp black pepper
- 4 Tbs olive oil or butter
Instructions
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Preheat oven to 375
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Prepare a large tray with parchment paper, greased well
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Cut stems off of mushrooms, and place in food processor
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Add beef, scallions, oil or butter, garlic, egg, parsley, flour, pepper & salt and pulse until becomes a fine meal texture
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Fill each mushroom cap
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Bake between 35-45 minutes until begins to look golden
Recipe Notes
Serves 8 Dinner servings or 24 Appetizer servings
