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Keto Turkey and Dressing Stuffed Mushrooms Close up

Keto Turkey and Dressing Stuffed Mushrooms

A mix of tender turkey, keto cornbread, and savory herbs and spices all tied together with a blend of Manchego and Mozzarella cheeses, these Keto Turkey and Dressing Stuffed Mushrooms are the perfect appetizer for any occasion.
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Course: Appetizer
Cuisine: American
Keyword: Cream Cheese, Finger Food, Keto, Stuffed Mushrooms
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 30 minutes
Servings: 12 (2 mushrooms each)
Calories: 195kcal

Ingredients

For the Keto Cornbread:

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

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.

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Keto Turkey and Dressing Stuffed Mushrooms
Amount per Serving
Calories
195
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
48
mg
16
%
Sodium
 
199
mg
9
%
Potassium
 
338
mg
10
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
Vitamin A
 
2219
IU
44
%
Vitamin C
 
3
mg
4
%
Calcium
 
163
mg
16
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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