KETO Simple & Delicious Vegetarian Red Pepper & Cream Cheese Stuffed Mushrooms

KETO  Recipes - 5 INGREDIENT - Simple & Delicious Vegetarian Red Pepper & Cream Cheese Stuffed Mushrooms Recipe

Creamy, rich, and delicious stuffed mushroom recipe! ONLY 5 INGREDIENTS - ish. (Does olive oil count? 💁 )

These beautiful baby bellas feel like such a naughty indulgence! Luckily, that's the case for most Keto recipes...

They're pretty simple to put together - the most "challenging" part is probably scraping out the mushroom innards with a grapefruit spoon (or a regular small spoon),

SO WORTH IT.

YOU'LL NEED:
Pint of mushrooms (baby bella, white, whatever)
1/4 large onion (i used a white onion)
3 tablespoons cream cheese (vegan or regular)
1 bell pepper (whatever color)
GARLIC!
Olive oil

duh; skillet, knife, grapefruit (serrated) spoon (normal will work, too), 1 normal and 1 large bowl, casserole dish for mushrooms' oven time.

1. Grab one regular cereal bowl for the mushroom "innards" 

- you'll put all the stuff you scrape out of the mushrooms into this bowl - don't throw it away! This is part of your stuffing for later.

2. Chop and dice up a quarter of a large white onion & start sautee-ing on low

You are such a good multitasker.

3. Wash the shroomies

I put them in a big bowl and let the faucet run very lightly over them, then give 'em all a good rub before draining out the water.

Now go stir your onions

4. Squeeze off all of the stems!

Instead of using any particular tool, I just squeeze and pull the stems off, mushing the stems so they aren't giant hunks  ('cause they'll be filling later)

5. Scrape the inner walls of the shroomies as much as possible 

Being careful not to bust open the shroomies, scrape the interior walls as much as you can without compromising the integrity of the mushroom walls. Dump this good stuff into your side bowl to save. for later cooking.

I cup my hand around the outside of the mushroom so the spoon isnt pushing up against vulnerable mushroom walls without reinforcement!

Yes those are my girl hands believe it or not

NOW Go stir your onions!

And add a clove or 7 of minced garlic 😘 to sautee while you prep the next addition...
*and if you're super cool, grab a pinch or two of parmesan and let that crisp and melt with the sautéing onions and garlic..😗

6. Chop a pepper real small

 (whatever color you want...I used red because they were on sale - $1 for 3 red peppers?!!?!!?!???///s,saldlsdhs)

This is how I cut my peppers first before chopping across to get small dices.

I rule. 

STIR IT UP!

7. Squeeze your mushroom guts & add to skillet

The stuff you scraped out of your mushrooms will be super WET, so grab it in your hand and squeeeeeeze. You'll see. After it's squeezed, plop it in your skillet. Do this with all your mushroom insides and then stir your skillet, mixing in your mushroom.

8. Add cream cheese!

I use about 3 tablespoons total of cream cheese, adding it in and stirring at my leisure. Doesn't matter how/when, AS LONG AS WE GET OUR CHEEEEESE.

*use vegan cream cheese if you don't do dairy, of course.

9. Add pepper, don't add salt, add whatever else you want.

I just add pepper at this stage. You can also add...

a. Marinara - could add a little acidity but don't add too much- lots'a sugar, but less than a half cup here won't kill you

b. feta - YUM! - even just a table spoon or two- or sprinkles on the stuffed ones- would be dope.

c. pesto - 👮too-delicious-alert!

4. chili peppers - spice it up to pump up the ol' metabolism

5. jalapeños - THIS! ohhhhh no carb addition and extra deliciousness.. I'd chop up 5 or 7 pickled slices and drop them in. I will DEFINITELY add some next time I make this recipe. hindsight...

 OOOOO I wish I had added jalapeños...

10. Stuff your shroomies, dude.

Put the stuff in the cups. with a little spoon. squish 'em in the shroomies. 

I usually put a spoonful in each cup then add more to whichever babies need more, keeping in mind how much filling I have left.

If you have leftover, eat that sh*% on toast. Or hollow out a pepper or a zucchini log and add that to your situation.

You're smart, you'll figure it out.

*it's always smart to roast a whole clove of garlic so you can eat that, too.

11. Bake for a while

20 minutes? 25? 15? Very hard to overcook. Pretty hard to undercook. Anywhere from 15-30 minutes you'll be fine.  LET'S SAY 23 minutes.

No, but seriously. Set your timer for 23 minutes. 

*Don't cover your dish unless you want to harvest some tasty mushroom/garlic/pepper juice that will accumulate in your baking dish, esp. if you added marinara.

EAT IT UP, BABY.

Let me know what you think!