Irresistible Keto Bulgogi Stuffed Mushrooms in 30 Minutes
A delicious low-carb twist on Korean bulgogi, stuffed into juicy mushrooms for a flavorful appetizer or side dish.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean Fusion
- Diet: Low Carb
Ingredients
Scale
- 12 large white mushrooms
- 1/2 lb beef sirloin, thinly sliced
- 2 tbsp soy sauce (or coconut aminos)
- 1 tbsp sesame oil
- 1 tbsp erythritol (or preferred keto sweetener)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 small onion, thinly sliced
- 1 green onion, chopped
- 1 tbsp toasted sesame seeds
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms and remove stems.
- Mix beef with soy sauce, sesame oil, sweetener, garlic, and ginger.
- Sauté marinated beef and onions until cooked (3-4 minutes).
- Fill mushroom caps with beef mixture.
- Bake for 12-15 minutes until mushrooms soften.
- Garnish with green onions and sesame seeds.
Notes
- Use portobello mushrooms for larger portions.
- Replace beef with chicken for variation.
- Store leftovers in fridge for up to 3 days.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
Find it online: https://takerecipes.com/keto-bulgogi-stuffed-mushrooms-recipe/