Following a low-carb or keto diet can be challenging, especially when you're craving a warm, comforting dip. With all of our favorite starchy dipping vehicles are on the do-not-eat list, it just doesn't seem fair.
But it's okay, we don't need them. We're a couple of creative and fun-guy's, right?
Funghi's...get it? We're stuffing mushrooms!
That's right. We're taking all of that ooey-gooey, rich, and creamy spinach artichoke dip and stuffing it directly into our dip vessels (aka stemmed baby bella mushrooms). This cream cheese stuffed mushroom recipe is truly one of the easiest keto diet recipes you'll ever make!
That’s not even the coolest part of this recipe. We're taking it one step further. You could even say we're beefing it up.
How are we planning to beef this recipe up? It’s simple. We're utilizing the rich and savory beefiness that is our Carne Seca - Machaca!
What is Machaca?
Machaca is finely shredded beef jerky with salt and pepper beef flavor.
Some people may even see our Machaca and be reminded of "jerky chew" or "beef jerky chew," and that's because that's exactly what it is! This shredded beef jerky is an old-time jerky favorite, commonly found in a can, tin, or jar; perfect for on-the-go snacking.
It also makes for an incredibly versatile ingredient when it comes to cooking at home. You may have heard of "Machaca con Huevos," which means "shredded with eggs" in Spanish–a dish that consists of shredded dry beef, scrambled with eggs.
To make our Machaca, we start with thick cuts of 100% American beef. The beef is seasoned with minimal spices: sea salt, black pepper, garlic, and paprika. The entire mixture is then slow-cooked for a minimum of five hours. Once dried, the thick-cut jerky is shredded to a fine & airy consistency. It makes for a tasty snack while on-the-go, and works as an incredibly diverse secret ingredient in keto-friendly recipes.
Don't have Machaca on hand? No problem: Shop Here. Now, onto our Keto Stuffed Mushrooms with Machaca recipe!
Thankfully this recipe is as easy as it is tasty.
Begin by preheating your oven to 400 degrees and gather all of the ingredients listed below.
Throw all of the ingredients except for the mushrooms into a large mixing bowl and mix until everything is thoroughly combined.
Begin filling mushrooms with the spinach artichoke dip mixture. Spray a baking sheet with non-stick cooking spray and evenly place the mushrooms on the sheet. Top with additional Parmigiano cheese before baking if desired.
Put the mushrooms in the oven and bake for 20 minutes.
You're all done! Let the stuffed mushrooms cool and enjoy!
- 1 Package (10 oz.) Frozen Spinach - Thawed and Drained
- 1 Can (14 oz) Artichoke Hearts - Drained
- ¼ Cup Machaca
- 2 Cloves Garlic Minced or Grated Garlic
- ½ Cup Kewpie Mayonnaise
- 8 oz. Cream Cheese
- ½ Cup Mozzarella Cheese
- ¼ Cup Parmigiano Reggiano
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Chile Flakes
- 24 Baby Bella Mushrooms (Stemmed)
- Preheat oven to 400 degrees.
- Combine all ingredients except for the mushrooms in a large mixing bowl and mix to combine.
- Place mushrooms on foil-lined baking sheets stem side up. Spoon about one tablespoon filling into each.
- If desired, top with additional Parmigiano Reggiano.
- Bake until mushrooms are tender, about 20 minutes.
- Let cool and enjoy!