Keto Chorizo Stuffed Mushrooms Recipe
I love this recipe because it’s the perfect fusion of hearty and creamy, with spicy chorizo and smooth cream cheese creating a flavor explosion in every bite. Plus, it’s easy to make and always a hit at parties, making me seem like a culinary genius among my friends!
This keto recipe for Chorizo Stuffed Mushrooms is a standout. Like the rest of my keto recipes, they are low- and high-flavor, and they pack in a good amount of nutrients.
Mushrooms are loaded with good stuff, and these large white ones are a super vehicle for spicy chorizo sausage, cream cheese, and Parmesan. If you can find a keto-friendly chorizo, that’s even better.
I promise these are not just for people on the keto diet. They are so good, my whole family loves them.
Ingredients
Mushrooms:
Contains few carbohydrates, is high in antioxidants, and forms the delicious backbone of any dish.
Chorizo Sausage:
Adds a spicy kick, enhances flavor, and is high in protein.
Cream Cheese:
Delivers smoothness, provides healthful oils, and brings spices into harmony.
Parmesan Cheese:
Abundant in calcium, provides umami richness, holds the filling together.
Olive Oil:
Fats that are healthy for the heart improve texture and add a subtle, earthy flavor.
Ingredient Quantities
- 12 large white mushrooms
- 8 ounces chorizo sausage, casings removed
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Salt and pepper to taste
Instructions
1. Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
2. Using a damp cloth, clean the mushrooms and take care to remove the stems. Set aside the caps of the mushrooms. Chop the stems very fine.
3. In a sauté pan over medium heat, pour in the olive oil and sauté the chopped mushroom stems for approximately 3 minutes until they begin to soften.
4. Place the chorizo sausage in the skillet and break it apart with a spoon. Brown the sausage and cook until it is done, about 5-7 minutes.
5. Lower the heat and add the cream cheese that has softened in the skillet, stirring until it has completely melted and combined with the chorizo.
6. Add the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper to the mixture. Stir until everything is well mixed.
7. Take the pan off of the heat, and let the mix cool for a little bit.
8. Place the chorizo mixture into each mushroom cap, pressing down very gently. Ensuring the stuffing stays in place is the most important part of this step.
9. Arranging the stuffed mushrooms on the baking sheet that’s been prepped just right, I now have the opportunity to slip them into the oven and bake for 15-20 minutes. Then, if all goes as planned, I will remove from the oven not only the pan but also a satisfying mélange of tender, golden-brown tops that have mushroomed (of course) in more ways than one.
10. To serve this dish, do so while it is still warm. If you would like to add a touch of color and freshness to the plate, you can consider sprinkling some chopped fresh parsley over the top as a garnish.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Damp cloth
5. Cutting board
6. Knife
7. Sauté pan
8. Spoon (for breaking apart sausage and stirring)
9. Measuring spoons
10. Measuring cup (for Parmesan cheese)
11. Spatula or spoon (for filling mushrooms)
FAQ
- Can I use a different type of sausage?Certainly! You can use Italian sausage or any other sausage you like in place of the chorizo. Just be sure they’re both keto-friendly and in line with your dietary preferences.
- Are there any other cheeses I can use?You may conduct experiments with types of cheese, such as mozzarella or cheddar, but remember, this might change the overall taste of the dish.
- Can I prepare these in advance?Certainly! You can make them a day in advance and keep them in the fridge until you’re ready to serve. For best results, bake them just before serving.
- What can I use instead of cream cheese?If you’re seeking a non-dairy option, use cream cheese made from almonds or another keto-friendly alternative.
- How do I ensure the mushrooms are thoroughly cooked?
- Is it necessary to remove the mushroom stems?Certainly, take off the stems to make room for the stuffing and allow it to cook evenly.
- Can I use different herbs for garnish?Of course, you can use other herbs, such as chives or cilantro, as garnishes to suit your flavor preferences.
Substitutions and Variations
8 ounces chorizo sausage, casings removed: a substitute would be 8 ounces spicy Italian sausage. For a milder version, use 8 ounces ground turkey with a teaspoon of paprika mixed in.
4 ounces cream cheese, softened: substitute 4 ounces of mascarpone cheese or ricotta cheese for a creamier texture.
1/4 cup grated Parmesan cheese: substitute with 1/4 cup grated Pecorino Romano or Asiago cheese for a different but delicious flavor.
1 tablespoon of olive oil: if you don’t have any olive oil on hand, just use the same amount of avocado oil (or melted coconut oil, which will impart a slight coconut flavor).
Pro Tips
1. Choose the Right Mushrooms: Opt for mushrooms that are roughly the same size so they cook evenly. Also, make sure they have a nice, rounded cap to hold plenty of filling.
2. Pre-cook the Chorizo Fully: Ensure the chorizo is thoroughly cooked and browned before adding the cream cheese. This helps to develop flavors and ensures the sausage is safe to eat.
3. Cooling the Filling: Allow the filling to cool slightly before stuffing the mushroom caps. This makes it easier to handle and prevents the cheese from becoming too runny during the baking process.
4. Avoid Overstuffing: Fill the mushroom caps generously but avoid overstuffing, as this can cause the filling to spill over while baking. Press the filling gently to secure it.
5. Bake on a Wire Rack: If possible, place the mushrooms on a wire rack set over the baking sheet. This allows for better airflow, ensuring the bottoms don’t become soggy, while helping them cook more evenly.
Keto Chorizo Stuffed Mushrooms Recipe
My favorite Keto Chorizo Stuffed Mushrooms Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Damp cloth
5. Cutting board
6. Knife
7. Sauté pan
8. Spoon (for breaking apart sausage and stirring)
9. Measuring spoons
10. Measuring cup (for Parmesan cheese)
11. Spatula or spoon (for filling mushrooms)
Ingredients:
- 12 large white mushrooms
- 8 ounces chorizo sausage, casings removed
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Salt and pepper to taste
Instructions:
1. Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
2. Using a damp cloth, clean the mushrooms and take care to remove the stems. Set aside the caps of the mushrooms. Chop the stems very fine.
3. In a sauté pan over medium heat, pour in the olive oil and sauté the chopped mushroom stems for approximately 3 minutes until they begin to soften.
4. Place the chorizo sausage in the skillet and break it apart with a spoon. Brown the sausage and cook until it is done, about 5-7 minutes.
5. Lower the heat and add the cream cheese that has softened in the skillet, stirring until it has completely melted and combined with the chorizo.
6. Add the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper to the mixture. Stir until everything is well mixed.
7. Take the pan off of the heat, and let the mix cool for a little bit.
8. Place the chorizo mixture into each mushroom cap, pressing down very gently. Ensuring the stuffing stays in place is the most important part of this step.
9. Arranging the stuffed mushrooms on the baking sheet that’s been prepped just right, I now have the opportunity to slip them into the oven and bake for 15-20 minutes. Then, if all goes as planned, I will remove from the oven not only the pan but also a satisfying mélange of tender, golden-brown tops that have mushroomed (of course) in more ways than one.
10. To serve this dish, do so while it is still warm. If you would like to add a touch of color and freshness to the plate, you can consider sprinkling some chopped fresh parsley over the top as a garnish.