Stuffing is and has been my favorite part of Thanksgiving forever. Unfortunately, traditional stuffing and keto are not a match made in heaven. These Turkey and Dressing Stuffed Mushrooms give me all of the great flavors of stuffing without the carb overload. Plus they’re packaged in a cute little mushroom cap that makes them perfectly grabbable.
While you could easily call these mushrooms “Thanksgiving in a Bite,” they’re fantastic any time of the year.
The keto cornbread used in this recipe is the Keto Cornbread from The Big Man’s World.
The herb and spice blend was inspired by this Poultry or Stuffing Seasoning from Recipe Tips.
What You Need to Make Keto Turkey and Dressing Stuffed Mushrooms
Equipment
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve – This is for sifting the almond flour.
- 8×8-inch Baking Pan
- Cutting Board
- Chef’s Knife
- Grapefruit Spoon or Pointed End of a Peeler – For getting everything out of the mushroom caps
- Large Sauté Pan or Skillet
- Spatula
- Rimmed Baking Sheet
- Wire Rack Insert for Rimmed Baking Sheet – This is optional, but it keeps the mushrooms up out of their juices while baking.
Ingredients
For the Stuffed Mushrooms:
- Mushrooms – I use Baby Bellas, but White Button Mushrooms would work too.
- Turkey – Diced. I used deli turkey slices just for convenience.
- Onion
- Celery
- Carrot
- Salted Butter – This is just for cooking the mushroom pieces. I like the flavor with salted butter, but feel free to either use unsalted butter or avocado oil if you prefer.
- Avocado Oil – Or you can use Regular Olive Oil if you prefer. This is just for cooking the onions, celery, and carrots.
- Spices
- Celery Seeds
- Dried Marjoram
- Ground Rosemary – You can use regular dried rosemary if you prefer. I like the “ground” version because I am not a fan of the little rosemary needles in my food. I always feel like I just bit into a pine needle.
- Ground Sage
- Dried Thyme
- Ground Black Pepper
- Cream Cheese
- Mozzarella Cheese
- Manchego Cheese – I like the flavor of Manchego for this particular recipe because it can hold its own.
- Keto Cornbread – You’ll only need 6 ounces of the recipe, so go ahead and just eat the rest or double the batch and serve it as an additional side for your meal. For the portion you’ll use in this recipe, you’ll need to crumble and slightly dry it out. I use this recipe from Big Man’s World for the Keto Cornbread.
- Keto Bread Crumbs or Crushed Pork Rinds – Optional for topping
For the Keto Cornbread:
- Almond Flour – Sifted using a fine mesh strainer or sieve, not a hand sifter that you would use for regular flour.
- Baking Powder
- Powdered Erythritol
- Eggs
- Unsalted Butter
- Sweet Corn Extract
Getting Started with Making Keto Turkey and Dressing Stuffed Mushrooms
One of the things I love about making these Keto Turkey and Dressing Stuffed Mushrooms is that the process can be staged to suit your party preparation schedule or general Time Budget.
Making the Keto Cornbread
I suggest that you make the Keto Cornbread first so that it has plenty of time to cool, crumble, and dry out.
You’ll sift 1.5 cups of Almond Flour and 1.5 teaspoons of Baking Powder and set them aside before turning to the wet ingredients.
Pro Tip: Yes, you really do want to sift the almond flour. Use a fine mesh strainer or sieve rather than a regular hand sifter. The almond flour contains a good amount of moisture and clumps in the hand sifter, making it very ineffective and slow.
To mix the wet ingredients, you should start by beating 4 Eggs. Then you can mix in ⅓ cup of Powdered Erythritol, 1 teaspoon of Sweet Corn Extract, and 5 tablespoons of melted Unsalted Butter (¼ cup + 1 tablespoon). Once all of the wet ingredients are well combined, you will mix in the dry ingredients until you have a smooth batter.
Now you’ll pour the batter into a well greased and parchment lined 8×8-inch pan and bake it at 350°F for 25 – 27 minutes. The edges should be golden. Allow the cornbread to cool on a wire rack until its cool enough to handle.
Drying the Keto Cornbread Crumbs
Then using your fingers, gently crumble 6 ounces of the keto cornbread. You’ll spread the crumbs on a parchment-lined baking sheet and place them in a 250°F oven for 15 minutes. Remove, toss, and return to the oven for another 15 minutes. After that, you can just let them sit and cool until you’re ready to use them.
Prepping the Vegetables
We’ll get started by wiping the mushrooms with a damp cloth or paper towel, removing the stems, and hollowing out the caps. You’ll want to save all of the stems and innards from the mushrooms. We’re going to set the cleaned caps aside and then dice the stems and innards. Set them aside as well.
Next we’ll dice the rest of our veggies. We’re using a basic mirepoix–equal parts onion, celery, and carrot. In this case, I’m calling for a cup of each, diced. You really do want small pieces for this cut because it’s all going to be stuffed into the mushroom caps. You can combine the onions, celery, and carrots and set them aside until you’re ready to start cooking.
At this point, you can pause your prep and just store your cut veggies in the fridge or continue on.
Making the Filling for the Keto Turkey and Dressing Stuffed Mushrooms
In a large sauté pan or skillet, you’ll heat 2 tablespoons of Salted Butter over medium high heat and sauté the diced mushroom stems and pieces until they release their juices (about 8 minutes). Then you can remove them from the pan and set them aside.
You can add 1.5 – 2 tablespoons of Avocado Oil if needed and then dump in the diced onions, celery, and carrots–1 cup of each. They need to be cooked until softened (about 6 – 8 minutes.
Then you will add the cooked mushroom pieces back in, the ½ pound of diced turkey, and all of the spices–1 teaspoon of Celery Seeds, 1 teaspoon of Dried Marjoram, 1 teaspoon of Ground Rosemary, 1 teaspoon of Ground Sage, 1 teaspoon of Dried Thyme, and 1/2 teaspoon of Ground Black Pepper. You’ll want to stir until all of the ingredients are evenly distributed.
Then you can add in the cream cheese and mix it in until it is completely melted. You’ll want to turn down the heat to medium at this point. Next comes the shredded Manchego and Mozzarella. You will keep stirring until this cheese addition is melted as well. Finally, you will turn off the heat and stir in the keto cornbread crumbs.
At this stage, I suggest that you at least get through stuffing the mushrooms while the mixture is warm and pliable. After that you can refrigerate the stuffed mushrooms until you’re ready to bake and serve them.
Stuffing the Mushrooms
Using a small spoon, you will fill each mushroom cap with some of the stuffing mixture. There should be plenty of filling so that you can have a nice mound on top of each mushroom. As an option, you can top each one with keto breadcrumbs, crushed pork rinds, or more of the keto cornbread crumbs.
If you are prepping these Keto Turkey and Dressing Stuffed Mushrooms in advance, you should stop at this point, allow the filled mushrooms to cool completely, and store them in an airtight container in the fridge.
Baking the Keto Turkey and Dressing Stuffed Mushrooms
When you’re ready to bake the mushrooms, you’ll preheat the oven to 350°F and then bake them for 40 – 45 minutes.
Serve warm. If you need to keep them warm until guests arrive, lightly cover them with aluminum foil and place them in the oven at 180°F.
Related Recipes
If you’re wondering what to serve with these Keto Turkey and Dressing Stuffed Mushrooms, check out my Holiday Party Menu Ideas for some suggestions.
In case you’re interested in other types of stuffed mushrooms, you might be interested in these:
Keto Turkey and Dressing Stuffed Mushrooms
Ingredients
For the Keto Cornbread:
- 1.5 cups Almond Flour Sifted
- 1.5 teaspoons Baking Powder
- 4 Eggs
- ⅓ cup Powdered Erythritol
- 5 tablespoons Unsalted Butter Melted. 1/4 cup + 1 tablespoon.
- 1 teaspoon Sweet Corn Extract
For the Stuffed Mushrooms:
- 24 ounces Mushrooms ~ 24 mushrooms. I use Baby Bellas, but White Button Mushrooms would work too.
- ½ pound Turkey Diced. I used deli turkey slices.
- 1 cup Onion Diced
- 1 cup Celery Diced
- 1 cup Carrot Diced
- 2 tablespoons Salted Butter
- 1 – 2 tablespoons Avocado Oil or Olive Oil
- 1 teaspoon Celery Seeds
- 1 teaspoon Dried Marjoram
- 1 teaspoon Ground Rosemary
- 1 teaspoon Ground Sage
- 1 teaspoon Dried Thyme
- ½ teaspoon Ground Black Pepper
- 8 ounces Cream Cheese 1 package Softened
- ¾ cup Mozzarella shredded
- ¾ cup Manchego Shredded. 60 grams // 2 ounces
- 6 ounces Keto Cornbread Crumbled and slightly dried. I use this recipe from Big Man’s World: https://thebigmansworld.com/keto-cornbread/#wprm-recipe-container-37161.
- ½ cup Keto Bread Crumbs or Crushed Pork Rinds Optional for topping
Instructions
For the Keto Cornbread:
- Sift together the dry ingredients–1.5 cups Almond Flour and 1.5 teaspoons Baking Powder.1.5 cups Almond Flour, 1.5 teaspoons Baking Powder
- Beat 4 Eggs. Then beat in 1/3 cup Powdered Erythritol, 5 tablespoons Unsalted Butter (melted), and 1 teaspoon Sweet Corn Extract. Mix the dry ingredients into the wet ingredients.4 Eggs, 1/3 cup Powdered Erythritol, 5 tablespoons Unsalted Butter, 1 teaspoon Sweet Corn Extract
- Bake at 350°F for 25 – 27 minutes or until golden and a toothpick inserted comes out clean.
- Crumble 6 ounces of the Keto Cornbread and spread it on a lined baking sheet. Dry it in the oven at 250°F for 15 minutes. Mix it up and then put it back into the oven for 15 minutes more.
- Cool.
For the Stuffed Mushrooms:
- Wipe 24 ounces Mushrooms with a damp paper towel or cloth to remove dirt. Remove the stems and scrape out the cap to make room for the filling. Dice the stems and other removed mushroom parts and set aside. Place the mushroom caps in a bowl or zip top bag and set aside.24 ounces Mushrooms
- Dice ½ pound Turkey. Set it aside. Dice 1 cup Onion, 1 cup Celery, 1 cup Carrot and set them aside.½ pound Turkey, 1 cup Onion, 1 cup Celery, 1 cup Carrot
- Preheat the oven to 350 degrees F. Line the rimmed baking sheet with heavy duty aluminum foil for easy clean up if you wish. Place the wire rack on top of the pan.
- Heat 2 tablespoons Salted Butter in a large skillet over medium high heat. Sauté the diced mushroom stem pieces and sauté until they’ve released their juices. About 6-8 minutes. Set them aside.2 tablespoons Salted Butter
- In the same pan, add 1 – 2 tablespoons Avocado Oil as needed and sauté the onions until translucent. About 8 minutes.1 – 2 tablespoons Avocado Oil
- Add in the cooked mushroom pieces, diced turkey, 1 teaspoon Celery Seeds, 1 teaspoon Dried Marjoram, 1 teaspoon Ground Rosemary, 1 teaspoon Ground Sage, 1 teaspoon Dried Thyme, 1/2 teaspoon Ground Black Pepper, and 8 ounces Cream Cheese. Stir until the cream cheese is melted and evenly distributed.1 teaspoon Celery Seeds, 1 teaspoon Dried Marjoram, 1 teaspoon Ground Rosemary, 1 teaspoon Ground Sage, 1 teaspoon Dried Thyme, 1/2 teaspoon Ground Black Pepper, 8 ounces Cream Cheese
- Reduce the heat to low medium. Stir in ¾ cup Mozzarella (shredded) and ¾ cup Manchego (shredded or grated) until completely combined. Remove from the heat. Stir in 6 ounces Keto Cornbread (crumbled and slightly dried).¾ cup Mozzarella, ¾ cup Manchego, 6 ounces Keto Cornbread
- Spoon the filling into the mushroom caps and place on the wire rack. You will be able to mound the filling on top of each mushroom as well. If you have a mushroom that keeps rolling all over the place, use a sharp knife to take a sliver off the bottom, creating a flat surface. Optionally, top with ½ cup Keto Bread Crumbs or Crushed Pork Rinds.
- Bake for 40 – 45 minutes. Serve warm. If you need to hold these until your guests arrive, you can keep them in the oven on Warm (on my oven, this is 180 degrees F) until ready to serve.
Equipment
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Grapefruit Spoon Or the Pointed End of a Peeler for getting everything out of the mushroom caps
- Wire Rack Insert for Rimmed Baking Sheet Optional, but keeps the mushrooms up out of their juices while baking
Notes
- Keto Cornbread
- I use this Keto Cornbread recipe from Big Man’s World for my cornbread.
- https://thebigmansworld.com/keto-cornbread/#wprm-recipe-container-37161
- It’s great as a component of this recipe as well as on its own.
- I use this Keto Cornbread recipe from Big Man’s World for my cornbread.
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