Keto Cheese and Pancetta Stuffed Mushrooms Recipe

Gluten Free
Lunch
Quick Easy
Sides
5/5
(1897 reviews)
Keto Cheese and Pancetta Stuffed Mushrooms
Zylo Recipes

Description

Imagine sinking your fork into a tender portobello mushroom, its earthy flavor deepened by a luscious filling. These stuffed mushrooms offer a delightful contrast of textures and tastes, beginning with the meaty cap, baked to a perfect tenderness. Nestled inside, a creamy blend of cheeses melts into a rich, tangy indulgence.

The sharpness of blue cheese is mellowed by the smoothness of cream cheese, creating a harmonious balance that awakens the palate. Finely diced red onion, gently sautéed to coax out its sweetness, adds a subtle layer of complexity. Its delicate flavor weaves through the cheese, providing a counterpoint to the savory notes.

Crispy pancetta, rendered to salty perfection, crumbles throughout the filling, adding a satisfying crunch and a burst of umami that elevates the entire dish. The aroma alone is enough to entice, a blend of earthy mushroom, creamy cheese, and salty cured meat. Each bite is an experience, a symphony of flavors that dance on the tongue.

The mushrooms emerge from the oven a beautiful golden brown, the cheese bubbling and inviting. Served as an appetizer, these stuffed portobellos are sure to impress your guests. Their elegant presentation and complex flavors make them a standout dish for any occasion.

Alternatively, enjoy them as a light yet satisfying lunch, paired with a simple green salad to cleanse the palate. The combination of textures, from the tender mushroom to the creamy filling and crispy pancetta, keeps each bite interesting and enjoyable. These stuffed mushrooms are more than just a recipe; they are an invitation to savor the simple pleasures of good food, thoughtfully prepared and expertly balanced.

They are a testament to the power of combining complementary flavors to create something truly extraordinary. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite.

Preparation Time

Prep Time
8 min
Cook Time
20 min
Total Time
28 min

Nutrition Information

Per 1 servings serving
C
Calories
350 Kcal

C
Carbs
4 g
Fi
Fiber
1 g
Sugar
2 g

P
Protein
13 g

C
Fats
32 g
Saturated Fats 16 g
Unsaturated Fats 12 g

Cholestrol 90 mg
Sodium 400 mg
Potassium 300 mg
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Ingredients

    1.
    Portabella Mushrooms, Raw
    Portabella Mushrooms, Raw
    2 each
    2.
    Pancetta by Daniele
    Pancetta by Daniele
    1-½ ounce
    3.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    1 tablespoon
    4.
    Cream Cheese Spread
    Cream Cheese Spread
    1 tablespoon
    5.
    Blue Cheese
    Blue Cheese
    1 tablespoon
    6.
    Red Onion
    Red Onion
    1 tablespoon
    7.
    Garlic Powder
    Garlic Powder
    ¼ teaspoon
    8.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    9.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
    2.
    Remove the stalks from the mushrooms. Carefully scoop out the gills using a teaspoon and discard. Brush the mushroom caps with half a tablespoon of olive oil. Transfer to the oven for 5 minutes to soften slightly.
    3.
    While the mushrooms are cooking, heat the remaining olive oil in a skillet over medium heat. Add the pancetta and onion and cook until the pancetta is browned and crispy and the onion is soft and translucent. Set aside to cool slightly.
    4.
    In a small mixing bowl, combine the cream cheese and blue cheese with the garlic powder, salt, and pepper. Mix well until fully combined.
    5.
    Add the cooled pancetta and onion mixture to the cheese mixture. Stir gently to combine.
    6.
    Divide the cheese mixture evenly between the two mushroom caps. Transfer the stuffed mushrooms to the oven and bake for 15 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.