To keep dinners interesting, sometimes we have “appetizer night”. Everyone loves mini appetizers, so I’ll make two different kinds and have a simple salad or vegetable soup on the side. No body ever complains! Last week we had stuffed mushrooms that I made, and frozen spanakopitas with salad. Charlotte likes mushrooms, so I re-created the mushroom bites keto style. I was actually surprised that all of the fat was able to be included in the meal, not having to leave some out to serve on the side. They turned out surprisingly well, give them a try!
34g raw portabella mushrooms, I used baby ones (cremini)
15g macadamia nuts, ground into butter or crushed into small pieces
10g butter, room temperature
9g mayonnaise, Hellmann’s
9g raw egg, mixed well
8g parmesan cheese, hard block grated
Pre-heat the oven to 400 degrees.
To prepare the mushrooms:
Pop the stems out of the mushroom caps. Use a small measuring spoon (I used the 1/4 teaspoon size) and clean out the inside of the mushroom where the filling will sit. To increase the size of the cavity, scoop out a little of the mushroom meat from the underside and sides of the cap to allow for a few more “whole” mushrooms. Be careful to not break or crack the cap.
Mix all of the remaining ingredients together very well. If you want a crunchy topping, save some of the macadamia nuts to sprinkle on top. Fill the mushroom cavities with the filling. Place the filled mushrooms on a parchment paper lined baking sheet. Bake for about 10 minutes, or until golden brown on top. Some of the fat will cook out, carefully scrape the parchment paper and pour it back on top of the cooked mushrooms.