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Keto Jalapeno Popper Stuffed Mushrooms
Elevate your game day snacks with these Keto Jalapeno Popper Stuffed Mushrooms. Perfectly blending the creamy richness of traditional jalapeno poppers with the earthy goodness of mushrooms, this Low-Carb appetizer promises to be one of the best healthy game day recipes.
How to Make It
Step 1
Preheat your oven to 400°F/200C and line a baking sheet with parchment paper. Remove the stems from the mushrooms and finely chop them. Place the mushroom caps on the parchment paper-lined baking sheet.
Step 2
In a medium skillet or pan, melt butter over medium-high heat. Add the chopped mushroom stems, season with salt and pepper generously, and cook until they turn slightly golden, which should take about 5-8 minutes. In the last minutes of cooking, add minced garlic and almond flour, stirring frequently until the almond flour is slightly golden.
Step 3
Transfer the mushroom stem mixture to a large bowl. Finely chop jalapeno and scallions, then transfer them to a bowl with cream cheese and a bit of salt and pepper. Fill the mushroom caps with this flavorful mixture and sprinkle a little Parmesan cheese on top.
Step 4
Bake for 20-25 minutes or until the mushroom tops become golden and the mushrooms reach a tender consistency. Garnish with finely chopped scallions.
Ingredients
- Mushrooms, raw
300 g
- Butter
1 tbsp
- Garlic
2 clove
- Almond flour
3 tbsp
- Salt and Black Pepper (To Taste)
0.5 tsp
- Cream cheese
100 g
- Jalapeno peppers, raw
1 regular – approx 2″ long
- Scallions or spring onions, tops and bulb, raw
2 small – 3″ long
- Parmesan cheese, fresh (hard)
2 tbsp, grated
