Keto Holiday Ham Stuffed Mushroom Caps
How to Make It
Step 1
Prepare portobello mushroom caps by removing any large stems and scooping out the insides with a spoon. The weight listed in the ingredients is the yield after removing the inside parts from the caps. Rub one teaspoon of olive oil into the outside flesh of each mushroom cap and one teaspoon of olive oil on the inside of each cap. Sprinkle the first amounts of salt and pepper on the inside of the caps. Arrange each mushroom cap open-faced on a well seasoned sheet tray or a sheet tray lined with parchment paper. Set the tray aside for later.
Step 2
Make the cauliflower rice filling by mixing the rice together with the second amount of salt and pepper, garlic powder, onion powder, italian seasoning, and rosemary. Place the seasoned rice in a pan set over medium-high heat. Cook the rice until it is lightly golden – about 4 minutes. Reduce the heat to low and add in the butter and chopped or diced ham.
Step 3
Once the butter has melted in the pan, return the stove heat to a medium. Toss the rice with the butter and ham in the pan until the rice is coated in butter and the ham gains a light caramelization. Take the pan off the stove heat and mix in chopped basil until the heat from the pan turns the basil leaves bright green. Turn on your oven and preheat to 350 degrees.
Step 4
Scoop the cauliflower rice filling evenly into each mushroom cap on your sheet tray. Gently press the rice into the mushroom caps so it holds its form. Return your empty pan to the stove over low heat. Add chopped pecans to the pan and cook until they’re toasted – about 60-90 seconds. Scoop the toasted pecans onto the top of the filling of each mushroom cap. Top off each mushroom cap with about ¼ oz crushed pork rinds.
Step 5
Bake the tray of stuffed mushroom caps in your oven for 15 minutes. At your discretion, you may set the caps under your broiler for additional time to toast the pork rinds even more. If your mushroom caps break open, simply use a spatula to transfer your finished stuffed mushrooms to your serving plate or meal prep container. Enjoy the mushroom caps on their own or follow some of the side dish suggestions in the recipe description.
Ingredients
- Portabella Mushrooms, Raw – 3 ounce
- Olive Oil – 4 teaspoon
- Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Cauliflower Rice – 6 ounce
- Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Garlic Powder – ¼ teaspoon
- Onion Powder – ¼ teaspoon
- Italian Seasoning – ½ teaspoon
- Rosemary, Dried – ¼ teaspoon
- Unsalted Butter – 1 tablespoon
- Oscar Mayer Ham Water Added Smoked Cooked – 2-½ ounce
- Basil – 4 leaf
- Pecans, Raw – ½ ounce
- Fried Pork Rinds – ½ ounce