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Chicken Parmesan Stuffed Mushrooms with tomato sauce and fresh basil.
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Chicken Parmesan Stuffed Mushrooms - Low Carb | Keto
Prep Time
30 mins
Cook Time
30 mins
 

A low-carb, bite-sized version of Chicken Parmesan! A keto-friendly appetizer that can even serve as a meal!

Course: Appetizer
Cuisine: Italian
Keyword: appetizer, Keto, Low Carb
Servings: 18 stuffed mushrooms
Ingredients
  • 1 1/2 lbs about 18 fresh mushrooms (get the ones that are about 1 1/2″ in diameter)
  • 1 small onion diced
  • 2 Tbsp olive oil
  • 8 oz cream cheese
  • 12 oz chicken cooked, shredded
  • 1/4 tsp salt
  • 1/4 tsp dried thyme
  • 1/8 tsp garlic powder
  • 1/8 tsp fresh cracked black pepper
Crispy Crust
  • 2/3 cup pork rinds finely crushed
  • 1/4 cup parmesan cheese freshly grated
  • 1/4 tsp smoked paprika
  • 1 Tbsp olive oil
Topping
  • 1 cup pasta sauce low-carb such as Rao’s Homemade
  • 4 basil leaves finely chopped
Instructions
  1. Clean mushrooms with a damp towel or rinse quickly and dry. Cut the stems off and gently scoop out the remaining stem and some of the gills from inside the mushroom.

  2. Finely chop the stems and gills of the mushrooms and dice the onion.

  3. Over medium-high heat, saute the mushrooms and onion in 2 Tbsp olive oil for 10 minutes, or until the onions begin caramelizing. Add the salt, thyme, garlic powder, and pepper during the last few minutes of cooking time. Remove from heat.
  4. In a large bowl, mash together the cream cheese and shredded chicken with a fork.
  5. Add the mushroom-onion mixture to the cream cheese mixture and stir. Be sure to taste the stuffing mixture and add additional salt and pepper to taste.
  6. Use a small spoon to fill the mushrooms with the stuffing, allowing some stuffing to mound on top. Place on baking sheet(s) lined with parchment paper.
For the crispy crust:
  1. Finely grate the parmesan cheese, finely crush the pork rinds, and mix together with paprika and 1 Tbsp olive oil. Place a pinch of the parmesan mixture on top of each stuffed mushroom.
  2. Bake at 400 degrees for 15-20 minutes, or until tender and cooked through. (Cooking times may vary depending on the size of your mushrooms, so begin checking them after 10 minutes.)
For the topping:
  1. While your mushrooms are baking, warm up your favorite pasta sauce and chop your basil. Once you remove your mushrooms from the oven, spoon on a dollop of sauce, sprinkle with fresh basil, and, if desired, top with additional parmesan cheese. Enjoy!