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Stuffed Mushroom Casserole

By November 12, 2020 November 28th, 2021 Holiday Recipes, Nutrition Education

Stuffed Mushroom Casserole

My Stuffed Mushroom Casserole isn’t the most photogenic recipe, however, it will definitely impress you with the taste!

This Mushroom Casserole would be a fantastic recipe to serve as a side dish with your Thanksgiving or Holiday meal! I usually make my Mama Maria’s Stuffed mushrooms for our holiday meals, but I now serve my stuffed mushroom casserole!

I am always playing around in the kitchen. I love my stuffed mushroom recipe but I don’t like the process of stuffing the mushrooms. While we were in Hawaii, I had a bunch of mushrooms to make my Mama Maria’s Stuffed Mushrooms but I didn’t have a lot of time. I would rather be paddle boarding with the whales!

I decided to take a few short cuts when making my Stuffed Mushrooms and I made it into a mushroom casserole. I did this a few times and thought, I should tell all of you because I know you are all looking to make delicious food easier! It was just as delicious as a stuffed mushroom without the hassle!

I also only use Butcherbox Sugar Free bacon for my Stuffed Mushroom Casserole!

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The holidays can get overwhelmingly busy and often times you are looking for ways to make your life easier!  I get it! I am always trying to simplify my life!

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I once would make homemade bone broth every week, but I didn’t like the way it made my house smell and I didn’t like how it heated up the house.

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I use Kettle and Fire bone broth in these Keto Thanksgiving recipes:

  1. The BEST Thanksgiving Stuffing
  2. Butter Lovers Turkey 
  3. The BEST Turkey with Creamy Gravy
  4. My Carnivore Quiche
  5. Crunchy Top Fauxtatoes
  6. Cauliflower Gratin
  7.  Green Beans with Chorizo Vinaigrette 
  8. Keto Biscuits and Gravy
  9. Cauliflower Rice Stuffing
  10. Cream of Mushroom Soup
  11. Or pretty much any of my soups and sauces I use Kettle and Fire.

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Stuffed Mushroom Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Instructions
  1. Heat the butter in a cast iron skillet over medium high heat. Add the onion and saute for 1 minute. Add the garlic and saute another minute or until onions are soft.
  2. Add the ground pork to the skillet and season with salt. Cook while crumbling for about 3 minutes or until the pork is no longer pink.
  3. Add the mushrooms and cook while stirring often for about 2 minutes or until mushrooms are starting to soften.
  4. Add the cream cheese and stir well to incorporate. Add the Asiago and stir well. Once the cheese is melted, add the broth. Cook for 3 minutes or until mushrooms are soft.
  5. Top with additional cheese and serve!
Notes
Nutritional Information:
447 calories, 36g fat, 36g protein, 6g carbs, 1g fiber
 

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

18 Comments

  • Kaya says:

    Yes! I too would rather just put it all in the skillet together without all that tedious prep! LOL
    I believe jalapeno poppers could be done this way too! I think we’ll try it! Have you done that one yet?

    But thanks for the great recipe! I’ll relay this to my mom for Thanksgiving. She’s not keto, but likes to eat healthier, lower sugar, less grains, things like that.

    And I love telling people that regular food that is amazingly yummy is KETO! They think it’s only weird food that tastes funny and comes from strange ingredients that they’ve never heard of. Ha Ha

    • Maria Emmerich says:

      Yes, that should work too. 🙂

      Thanks!!

      • Brenda says:

        Thank you so much for this wonderful recipe! It is absolutely devine. I am on day five of keto healing journey and have lost twelve pounds so far. I am just over the moon. I wake every morning with renewed energy that I have not felt in such a long time. I look forward to what the next chapter holds.

  • Debbra R Albright says:

    I’m definately going to be trying this one for the holidays ! I’m all about easy !! Thanks

  • Marilyn C. says:

    I don’t think I can wait for Thanksgiving! Going to try this in a day or two. I bought baby bellas at Costco to make soup, but one pound of them is going to be taken out for this recipe. It sounds like a winner and I can’t wait to try it. Thanks, Maria.

  • Cristina G Wilhelm says:

    I made this with baby bellas from Costco as well and some good shredded parm. Super delish! Will be saving this one as a side for Thanksgiving this year. Thanks for a great recipe Maria.

  • DH says:

    I served this over quartered artichokes (which I sometimes use as a pasta substitute) for dinner along with a green salad. Delicious! I may add in a little fresh spinach next time.

  • Gwen says:

    This sounds yummy! By the way, what do you season your cast iron skillet with? Coconut oil?
    Congratulations on the new addition, Bella, to your family! She looks like a cutie!

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