Keto Jalapeno Popper Stuffed Mushrooms

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    55 min

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.

Can you prep this recipe ahead of time?

Absolutely! These stuffed mushrooms are an ideal candidate for prepping ahead. Prepare the filling a day in advance, store it in the refrigerator, and stuff the mushrooms just before baking. This way, you can effortlessly pop them into the oven when the game is on, ensuring a fresh and hot appetizer for your guests.

What type of mushroom can you use?

While you can use any medium-sized mushrooms for this recipe, cremini or baby bella mushrooms work exceptionally well. Their robust flavor and substantial size provide the perfect canvas for the creamy and spicy jalapeno popper filling. Choose fresh, firm mushrooms for the best results.

How to customize this recipe?

Customization is the key to making this recipe your own. If almond flour isn't your preference, consider using Keto breadcrumbs for a more traditional texture. Experiment with different types of cheese to alter the flavor profile—pepper jack for an extra kick or mozzarella for added creaminess. For those who love it extra spicy, increase the jalapeno quantity or leave some seeds for an intense heat.

  • Net Carbs

    1.1 g

  • Fiber

    0.4 g

  • Total Carbs

    1.7 g

  • Protein

    1.8 g

  • Fats

    4.4 g

51 cals

Keto Jalapeno Popper Stuffed Mushrooms

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Mushrooms, raw

    Mushrooms, raw

    300 g

  • Butter

    Butter

    1 tbsp

  • Garlic

    Garlic

    2 clove

  • Almond flour

    Almond flour

    3 tbsp

  • Salt and Black Pepper (To Taste)

    Salt and Black Pepper (To Taste)

    0.5 tsp

  • Cream cheese

    Cream cheese

    100 g

  • Jalapeno peppers, raw

    Jalapeno peppers, raw

    1 regular - approx 2" long

  • Scallions or spring onions, tops and bulb, raw

    Scallions or spring onions, tops and bulb, raw

    2 small - 3" long

  • Parmesan cheese, fresh (hard)

    Parmesan cheese, fresh (hard)

    2 tbsp, grated

Recipe Steps

steps 4

55 min

  • 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 1
  • 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 2
  • 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 3
  • 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.
    Step 4

Comments 1

  • GorgeousAvocado511

    GorgeousAvocado511 2 days ago

    Made these last week. So good! Making them again this week. Great addition to my meals.