STUFFED MUSHROOMS KETO RECIPE #SHORTS
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1.First, grab some larger mushrooms and clean them well with a cloth or paper towel to remove any dirt. If you clean your mushrooms by washing them, make sure they are fully dry before you use them as you donāt want your mushrooms to be soggy.
2.Remove the stem from your clean mushrooms and set aside for use in other dishes, we wonāt use them for this recipe.
3.Then, lets make the filling. In a bowl or small food processor, add 1/4 to 1/3 cup sun-dried tomato (marinated in olive oil), 1/3 cup roasted artichoke hearts (marinated in olive oil is best), 1/2 jalapeƱo reseeded to desired spice was, 2 cloves garlic, 1/4 block of softened/room temp cream cheese, 2 to 4 fresh basil leaves, pinch of sea salt, fresh ground pepper, and 1/2 cup freshly shredded or grated parmesan cheese.
4.Pulse/process your filling well, ensuring all large chunks disappear. Taste the filling and adjust to your liking – you can add more of any flavor you like.
5.Grab your mushrooms, grab a spoon, and fill each mushroom with about 2 tsp to 1 tablespoon of the filling. Donāt over fill it too much.
6.Then put the mushrooms on an oven safe tray, on top of some parchment paper for easy cleanup, top with some parmesan cheese, then bake in the oven at 450 for 18-20 mins. You can also air fry these.
7.Once you remove them from the oven, top with fresh basil and chili flakes if desired, wait to cool slightly, then devour!
ENJOY
Credit: Instagram @shredhappens
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