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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!
 

Fried Keto Garlic Mushrooms with Creamy Sauce
 

Fried Keto Garlic Mushrooms with Creamy Sauce
 

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).

  • mushrooms
  • full-fat cream cheese
  • heavy cream
  • shallot
  • garlic clove
  • butter
  • salt
  • paprika powder
  • pepper
  • parsley for garnish
  • Fried Keto Garlic Mushrooms with Creamy Sauce
     

    Fried Keto Garlic Mushrooms with Creamy Sauce
     

     

    HOW TO MAKE THE FRIED KETO GARLIC MUSHROOMS:

     

    Fried Keto Garlic Mushrooms with Creamy Sauce Mobile Featured Image

    Yields2 Servings
    Prep Time5 minsCook Time15 minsTotal Time20 mins

    Ingredients:
     14.10 oz mushrooms (400g)
     ¼ cup full-fat cream cheese (2.1 oz/60g)
     ¼ cup heavy cream (2 fl oz/60ml)
     1 shallot
     1 garlic clove
     2 tbsp butter
     ½ tsp salt
     ½ tsp paprika powder
      tsp pepper
     parsley for garnish

    1

    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.
     

    2

    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.
     

    3

    Add the diced shallot, garlic and the spices to the pan and fry them for 5 more minutes.
     

    4

    Add the ingredients for the sauce to the pan and stir thoroughly until it is evenly distributed.
    Season with a little bit of pepper.
     

    5

    Garnish your low carb mushroom skillet with a little bit of fresh parsley and enjoy while it's hot.
     

    Storage:
    6

    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.

    Nutrition Facts

    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

    Ingredients:
     14.10 oz mushrooms (400g)
     ¼ cup full-fat cream cheese (2.1 oz/60g)
     ¼ cup heavy cream (2 fl oz/60ml)
     1 shallot
     1 garlic clove
     2 tbsp butter
     ½ tsp salt
     ½ tsp paprika powder
      tsp pepper
     parsley for garnish

    Directions

    1

    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.
     

    2

    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.
     

    3

    Add the diced shallot, garlic and the spices to the pan and fry them for 5 more minutes.
     

    4

    Add the ingredients for the sauce to the pan and stir thoroughly until it is evenly distributed.
    Season with a little bit of pepper.
     

    5

    Garnish your low carb mushroom skillet with a little bit of fresh parsley and enjoy while it's hot.
     

    Storage:
    6

    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.

    Fried Keto Garlic Mushrooms

     

    MORE SAVORY RECIPES:

  • Keto Apple Cider Vinegar Salad Dressing
  • Keto Cucumber & Tomato Salad With Garlic Salad Dressing
  • Sugar Free Creamy Keto Coleslaw Recipe
  • Keto Sausage Stuffed Mushrooms
  • Keto Shakshuka
  • Keto Hot and Sour Soup
  •  

     
    Fried Keto Garlic Mushrooms Pin
     
     

    Hello there!
    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!
    Click here, to learn more about me.

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