Green Goddess Stuffed Mushrooms
Garlic-seared keto mushroom caps stuffed with cool, herby Green Goddess dip. Ready in about 30 minutes, and a good make-ahead appetizer for company.
Servings: 4 servings
Calories: 82kcal
Ingredients
- 1 batch Green Goddess Dip from the recipe link here
- 1 pound mushrooms large, stems removed
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- salt and pepper to taste
Instructions
- Clean the mushrooms under running water then remove the stems. Set aside.
- Heat the butter, oil and garlic in a large skillet. Add the mushrooms in one layer and cook over medium heat until they start getting aromatic and lightly browned. Flip them over and cook on the other side for about 5 minutes or until they have given up some liquid and are golden brown.
- Remove from the heat and let cool slightly. Season with salt and pepper, and while still warm, fill the open mushroom cap with a spoonful of the Green Goddess Dip and enjoy!
Video
Notes
Recipe Card Tips
- Fill the caps while the mushrooms are still warm, not after they've fully cooled. The heat softens the dip slightly and that contrast is the whole point.
- These are best served the day they're made. The Green Goddess filling doesn't freeze or reheat well once it's been chilled for more than a day or two.
Nutrition
Serving: 5-6 mushrooms | Calories: 82kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg | Net Carbohydrates: 3g