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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.
Dairy-free, Egg-free, Gluten-free, Keto, Nut-free, Refined Sugar-free, Soy-free, Sugar-free
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.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.