Keto Mushrooms With Stuffing

Ingredients:

• 12 large mushrooms (button or portobello)
• 1/2 cup cream cheese (softened)
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons almond flour (optional, for texture)
• 2 cloves garlic (minced)
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano or Italian seasoning
• 1/4 cup cooked bacon bits (optional, for extra flavor)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Prepare the mushrooms: Clean the mushrooms with a damp cloth and remove the stems. Set the mushroom caps aside and finely chop the stems.
3. Make the stuffing: In a bowl, mix the cream cheese, shredded mozzarella, parmesan, almond flour (if using), minced garlic, chopped parsley, salt, pepper, and oregano. Stir in the finely chopped mushroom stems and cooked bacon bits (if using).
4. Stuff the mushrooms: Spoon the mixture into the mushroom caps, pressing it in gently. You can pile it high for a hearty stuffing.
5. Bake: Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden and bubbly.
6. Serve: Garnish with extra fresh parsley, and enjoy your low-carb, keto-friendly mushrooms!

Tips:

• You can add some sautéed spinach or cooked sausage to the stuffing mixture for extra flavor.
• For a more indulgent dish, top with extra mozzarella cheese before baking.