Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine all the ingredients for the meatballs: ground beef, almond flour, grated Parmesan cheese, egg, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well until everything is evenly combined.
- Take small portions of the meatball mixture and roll them into bite-sized meatballs. Place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and nicely browned. Remove from the oven and set aside.
- While the meatballs are baking, prepare the mushrooms. Place the cleaned mushrooms on a separate baking sheet. Drizzle them with olive oil, and season with salt and pepper. Toss gently to coat.
- Bake the mushrooms in the oven for about 10 minutes. This helps to partially cook them and release some of their moisture.
- Remove the mushrooms from the oven and let them cool slightly. Blot any excess moisture from the mushroom caps using a paper towel.
- Spoon a small amount of marinara sauce into each mushroom cap.
- Place a meatball on top of the sauce in each mushroom cap.
- Sprinkle shredded mozzarella cheese over the meatballs.
- Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
- Once the mushrooms are done, remove them from the oven and let them cool for a minute or two.
- Garnish with fresh chopped parsley before serving.
- Serve the Keto Meatball Stuffed Mushrooms as an appetizer or a main dish, depending on the quantity. They can be enjoyed warm and are great for parties or gatherings.
Feel free to adjust the ingredients and quantities to match your preferences. Enjoy your flavorful and keto-friendly stuffed mushrooms!
