Keto Ricotta and Herb Stuffed Mushrooms

These Keto Ricotta and Herb Stuffed Mushrooms are a delectable fusion of creamy ricotta cheese, aromatic herbs, and succulent mushrooms. They are the perfect low-carb appetizer that will delight your taste buds while keeping you on track with your keto goals.

Course Appetizer

Cuisine Italian

Keyword Keto Appetizers, Keto Ricotta Stuffed Mushrooms, Low Carb Stuffed Mushrooms

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 190kcal

Equipment

Baking sheet
Medium-sized mixing bowl
Small mixing bowl
Measuring cups and spoons
Spoon for filling
Oven

Ingredients

12 large button mushrooms approximately 1 lb or 450g, stems removed
1 cup ricotta cheese 8 oz or 227g
¼ cup grated Parmesan cheese 1 oz or 28g
2 tbsp fresh parsley finely chopped, 0.3 oz or 8g
1 tbsp fresh basil finely chopped, 0.15 oz or 4g
1 tsp garlic powder 3.1g
½ tsp salt 2.5g
¼ tsp black pepper 0.6g
¼ cup almond flour for topping, 1 oz or 28g
2 tbsp olive oil 1 oz or 30ml

Instructions

Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel and carefully remove the stems. Set the caps aside on a baking sheet.
In a medium-sized bowl, combine the ricotta cheese, Parmesan cheese, chopped parsley, basil, garlic powder, salt, and pepper. Mix well until all ingredients are uniformly incorporated.
Spoon the ricotta mixture into each mushroom cap, filling them generously.
In a small bowl, mix the almond flour with a drizzle of olive oil until it resembles coarse breadcrumbs. Sprinkle this topping over the stuffed mushrooms.
Drizzle the remaining olive oil over the mushrooms.
Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and allow to cool for a few minutes before serving.

Notes

Ensure mushrooms are fresh for the best flavor and texture.

The stuffing can be prepared ahead of time and refrigerated for up to a day before stuffing the mushrooms.

For a nut-free version, substitute almond flour with grated Parmesan cheese or pork rind breadcrumbs.

If you're not strictly keto and prefer a crunchier topping, mix in a tablespoon of panko breadcrumbs with the almond flour.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition