Stuffed keto mushrooms
- 1 tbsp 1 tbsp butter, for greasing
- 18 oz. 500 g whole, portobello mushroom, large (preferably 2 per serving)whole, portobello mushrooms, large (preferably 2 per serving)
- 4 oz. 110 g leek, roughly chopped (See tip)leeks, roughly chopped (See tip)
- 1 lb 450 g ground beef, or ground lamb, or ground pork
- 1¾ oz. (2⁄3 cup) 50 g (150 ml) shredded Parmesan cheese
- 2 tsp 2 tsp Worcestershire sauce
- salt and pepper
- Preheat oven to 425°F (200°C). Grease a large, ovenproof dish with butter.
- Remove the stalks from the mushrooms and place the mushroom tops upside-down in the ovenproof dish. Add the mushroom stalks and chopped leeks to a food processor, and pulse until finely chopped (alternatively, you can chop all by hand).
- Transfer the mushroom and leek mixture to a large bowl, and add the ground meat, cheese, and Worcestershire sauce. Season with salt and pepper (omit this if you are using seasoned sausage meat). Mix together until combined.
- Divide the mixture evenly between the cavities of the mushrooms. Slightly flatten the tops so that each mushroom has the same depth, for equal cooking time. Any leftover mixture can be rolled into balls and cooked alongside the mushrooms.
- Bake on the middle rack uncovered for 15 minutes or until the internal temperature of the meat is 160°F (71°C), and the mushrooms are tender.
To prepare the leeks, rinse whole leek(s), pat dry, and then trim off the rough, green tips. Slice the remaining leek(s) into thin circles, and discard the root. Next, fill a bowl with water and add the sliced leeks. Move them around in the water to remove any remaining dirt or sand. Strain, and pat dry.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie’s cookbook, "The 30 Minute Diabetes Cookbook: Eat to Beat Diabetes with 100 Easy Low-carb Recipes". Diet Doctor receives no payment or other considerations from the sale of Katie’s cookbooks or the publishing of this post.