When you want an amazingly delicious side, these keto creamy mushrooms with thyme are an awesome choice!
These keto creamy mushrooms with thyme are bursting with flavor. I love fresh thyme and this herb really takes these mushrooms over the top in the deliciousness department! You can serve these mushrooms as a side dish or as an amazing appetizer.
Let’s talk about mushrooms!
I love mushrooms, both raw and cooked! Mushrooms are an awesome keto food choice as they’re low in calories and in their carb count. One cup of mushrooms contains only about 2 net grams of carbs. Mushrooms also provide us with antioxidants, fiber, and some important nutrients and vitamins. There are many types of mushrooms, but for this dish I used cremini mushrooms. White mushrooms, also known as button mushrooms, would work great too. I do think cremini mushrooms have a more distinct and deeper mushroom flavor than white mushrooms. I trim the bottom of my mushroom stems but leave the rest of the stem intact. Depending on the size of your mushrooms and upon your preference, you can leave your mushrooms whole or can halve them to make this dish. While sauteing the mushrooms, you’ll want to add the garlic only during the last minute, so it doesn’t burn.
What ingredients go into the sauce for these keto creamy mushrooms with thyme?
The sauce for this dish comes together quickly but is amazingly creamy and delicious. The creaminess and richness for this dish comes from the combination of cream cheese, heavy whipping cream, and sour cream. These ingredients also add amazing flavor to our sauce. I love fresh grated Parmesan cheese and add a generous amount to this sauce. I do recommend buying a wedge of Parmesan cheese and grating it yourself. It melts the absolute best and you can be assured there are no added ingredients which are often added to pre-grated cheese. The addition of fresh thyme really makes this dish shine! If you’ve never tasted fresh thyme, you’re in for an amazing treat! Last, we add a little salt and pepper. You can always add more salt and pepper to taste if you’d like.
Do you have any tips for making these keto creamy mushrooms with thyme?
This mushroom dish is incredibly easy to make, but I do have some tips for you to ensure yours turn out perfectly. First, you’ll want to saute your mushrooms until they’re nicely browned. I have learned, through experience, that older mushrooms hold a bit more moisture which results in a thinner dish, while using fresher mushrooms results in a thicker dish. Next, you’ll want to add your minced garlic only during the last minute or so of sauteing to ensure your garlic doesn’t burn. For the best results, you’ll want to start with using softened cream cheese. I also recommend using full fat cream cheese and sour cream as this results in the creamiest and most flavorful of sauces. Last, you’ll want to cook this sauce in a skillet until it’s smooth and the cheeses are melted before adding it to your cooked mushrooms.
Here are some more keto dishes containing mushrooms I think you’ll enjoy!
Creamy Keto Cabbage with Bacon and Mushrooms
Keto Mascarpone Garlic Mushrooms
Keto Mushroom, Artichoke, and Cheese Salad
Low Carb Broccoli with Mushrooms
Helpful Hints:
*You can leave your mushrooms whole or can halve them if you’d like.
*These mushrooms reheat well either in the microwave or in a saucepan or skillet on the stovetop.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***”Yet I have set My King On My holy hill of Zion.” Psalm 2:6***
Keto Creamy Mushrooms with Thyme
When you want an amazingly delicious side, these keto creamy mushrooms with thyme are an awesome choice!
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 16 ounces whole mushrooms
- 2 garlic cloves, minced
- 2 ounces cream cheese, softened
- ¼ cup heavy whipping cream
- ¼ cup sour cream
- ½ cup fresh grated Parmesan
- 1 tablespoon fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
1. In a large skillet, over medium high heat, add butter and olive oil. Once butter is melted, add mushrooms. Mushrooms can be left whole or cut in half.
2. Saute for 10-12 minutes, stirring frequently. Add garlic during last minute. Remove mushrooms and garlic to a serving bowl.
3. In a small mixing bowl, add cream cheese, heavy whipping cream, and sour cream. Stir to combine ingredients. Add Parmesan, thyme, salt, and pepper. Stir to combine.
4. Add cream cheese mixture to skillet. Bring to a boil over medium high heat, stirring frequently.
5. Once sauce is smooth and cheeses are melted, pour sauce over mushrooms and toss to coat mushrooms in sauce.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 52mgSodium: 362mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 5g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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