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June 7, 2011 by
Leanne Vogel
August 25, 2017
Stuffed mushroom caps with bacon, daiya cheese, salami, peppers, and spinach, topped with a gluten-free crispy garlic topping.
Eating Style:
Dairy-free, Egg-free, Gluten-free, Keto, Nut-free, Refined Sugar-free, Soy-free, Sugar-free
Prep Time:
Serves:
25
You could also make the mushrooms ahead of time by roasting and stuffing up to 3 days in advance. Just don’t top them with bread crumbs until you’re ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap.
Calories:
47
Calories from Fat:
27
Total Fat:
3 g
Saturated Fat:
0.9 g
Cholesterol:
5 mg
Sodium:
149 mg
Carbs:
3.3 g
Dietary Fiber:
0.6 g
Net Carbs:
2.7 g
Sugars:
0.7 g
Protein:
2 g
Hi! I’m Leanne
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.