Creamy keto Dijon mushrooms are awesomely rich and delicious! They’re perfect served as a side dish or as an appetizer!
I love mushrooms and these creamy keto Dijon mushrooms are at the top of my favorites list! We combine mushrooms with garlic and then add an amazingly creamy and flavorful sauce! These mushrooms make an awesome addition to most any keto meal. They’re also a great option to serve as an appetizer dish!
Let’s talk about mushrooms!
Mushrooms are a wonderful keto food choice. They’re both low in calories and low in their carb count. One cup of mushrooms contains about 3 total grams of carbs and 1 gram of fiber, resulting in only 2 net grams of carbs. Besides fiber, they also provide us with antioxidants and some important nutrients and vitamins. I used cremini mushrooms for this dish. White mushrooms, also known as button mushrooms, would also be a great choice. I rinse my mushrooms, and then gently dry them before sauteing them. You can keep your mushrooms whole or you can cut them in half. You can also cut the larger ones in half and leave the smaller mushrooms whole. After sauteing the mushrooms for 10-12 minutes to get them nicely browned, we add the garlic only during the last minute or so. We do this so our garlic won’t burn.
How do I make the sauce for these creamy keto Dijon mushrooms?
The sauce for this dish comes together quickly, but is incredibly rich, creamy, and delicious! I make my sauce while my mushrooms are sauteing. First, to a small mixing bowl, we add cream cheese, heavy whipping cream, sour cream, and Dijon mustard. The mustard adds amazing flavor to our sauce. If you’d like, you can add even more mustard to your sauce. Then, we add fresh grated Parmesan cheese, salt, and pepper. I always recommend starting with a block of cheese and grating it yourself as it melts the best. To cook our sauce, we add it to the same skillet we cooked the mushrooms in and bring it to a boil over medium high heat. You’ll want to cook the sauce until all the cheese is melted and the sauce is smooth. Last, you can give your sauce a taste and add more salt and pepper if you’d like.
Can I make substitutions to the sauce for my creamy keto Dijon mushrooms?
This is one of my favorite mushroom dishes, but you have some awesome substitution options to make this dish your own! If you’d like a more garlicky dish, you can add even more garlic. You can also omit the minced garlic and add a teaspoon of garlic powder to your sauce. A fun option is to substitute mascarpone cheese in place of the cream cheese. You can also substitute keto Greek yogurt in place of the sour cream. I love Dijon mustard, but yellow mustard would be a great addition to this dish as well. If you’d like to add a little heat, you could also substitute with spicy brown mustard or could add some red pepper flakes or a splash or two of your favorite hot sauce to your sauce. For seasoning, you could add some paprika or smoked paprika to add amazing color and flavor to this dish.
Need some more delicious keto dishes using mushrooms? Here you go!
Creamy Keto Cabbage with Bacon and Mushrooms
Keto Mushroom, Artichoke, and Cheese Salad
Low Carb Broccoli with Mushrooms
Low Carb Mushroom Mozzarella Tomato Salad
Helpful Hints:
*You can leave your mushrooms whole or can cut them in half if you’d like.
*These mushrooms heat up well either in the microwave or in a saucepan or skillet on the stovetop.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Have fun experimenting with ingredients, herbs, and spices to make all kinds of homemade sauces***
Creamy Keto Dijon Mushrooms
Creamy keto Dijon mushrooms are awesomely rich and delicious! They’re perfect served as a side dish or as an appetizer!
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
- 1 tablespoon Dijon mustard
- ½ cup fresh grated Parmesan
- 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, sour cream, and mustard. Stir to combine ingredients. Add Parmesan, 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: 236Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 52mgSodium: 431mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 8g
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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