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This creamy keto garlic mushroom skillet is the perfect low carb side dish for anything that’s hearty & comforting but it’ll also taste amazing on its own!
It’s just the right thing to have when it’s cold and uncomfortable outside and you just want something to warm up and feel good.
And I haven’t even mentioned the best thing – one serving of these super easy fried keto garlic mushrooms only has 4.2g net carbs!
OTHER SAVORY RECIPES:
Keto Shephards Pie Easy Keto Cheeseburger Muffins Keto German Leek and Cheese Soup Keto Tuna Avocado Balls Keto Chicken Egg Drop Soup Keto Garlic Deviled Eggs
FRIED KETO GARLIC MUSHROOMS INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
HOW TO MAKE THE FRIED KETO GARLIC MUSHROOMS:
Cut the ends off the mushrooms.
Larger mushrooms (2"/5cm and larger) should be cut in half or in quarters.
Dice the shallot and the garlic clove and set them aside.
Melt the butter in a large frying pan and add the mushrooms to the pan.
Fry the mushrooms from all sides at medium to high heat for about 8-9 minutes until most of the liquid has evaporated.
Add the diced shallot, garlic and the spices to the pan and fry them for 5 more minutes.
Add the ingredients for the sauce to the pan and stir thoroughly until it is evenly distributed.
Season with a little bit of pepper.
Garnish your low carb mushroom skillet with a little bit of fresh parsley and enjoy while it's hot.
The mushroom skillet tastes best while still fresh, but you can also keep it in an air-tight container in your fridge for up to 3 days.
Servings 2
- Amount Per Serving
- Calories 303
- % Daily Value *
- Total Fat 28.0g44%
- Total Carbohydrate 4.2g2%
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cut the ends off the mushrooms.
Larger mushrooms (2"/5cm and larger) should be cut in half or in quarters.
Dice the shallot and the garlic clove and set them aside.
Melt the butter in a large frying pan and add the mushrooms to the pan.
Fry the mushrooms from all sides at medium to high heat for about 8-9 minutes until most of the liquid has evaporated.
Add the diced shallot, garlic and the spices to the pan and fry them for 5 more minutes.
Add the ingredients for the sauce to the pan and stir thoroughly until it is evenly distributed.
Season with a little bit of pepper.
Garnish your low carb mushroom skillet with a little bit of fresh parsley and enjoy while it's hot.
The mushroom skillet tastes best while still fresh, but you can also keep it in an air-tight container in your fridge for up to 3 days.
MORE SAVORY RECIPES:
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I'm Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
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