Jalapeno and Cream Cheese Stuffed Mushrooms
These keto stuffed mushrooms are so insanely good! A kick from the jalapeno blends with the cream cheese creating a flavor combination that's just so darn good!
Servings: 4 servings
Calories: 217kcal
Equipment
Ingredients
- 1 pound mushrooms washed and stems removed
- 1 jalapeno seeds removed
- 4 ounces cream cheese softened
- 1/2 cup pepperjack cheese shredded
- 1/4 teaspoon garlic powder
- 2 tablespoons pork panko
- 1/2 teaspoon paprika optional
Instructions
- Pulse the softened cream cheese and de-seeded jalapeno in a food processor until smooth.
- Add the shredded cheese and garlic powder and mix well.
- Fill the mushroom caps with about 1 tbsp of filling. Top with a pinch of pork panko.
- Bake at 350-F for 10-12 minutes or until hot but not oozing all over the place.
- Finish with a sprinkle of paprika or chipotle powder and serve!
Notes
Recipe Card Tips
- Shred your own cheese by hand when you can, bagged shredded cheese adds a grainy texture from anti-caking starch.
- De-seed the jalapeno for milder heat, the seeds are also too tough to chop finely.
- Don't overfill the mushroom caps, the filling gets oozy once baked.
Nutrition
Calories: 217kcal | Carbohydrates: 5g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 309mg | Potassium: 423mg | Fiber: 1g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 7mg | Calcium: 139mg | Iron: 1mg | Net Carbohydrates: 4g