These Reuben Stuffed Mushrooms have all the flavors of your favorite classic diner sandwich, but in the form of a delicious stuffed mushroom.
CRAVING A KETO REUBEN SANDWICH?
If you’ve been longing for a keto-friendly Reuben sandwich recipe, this is it. You won’t even miss the bun! Tangy sauerkraut and corned beef coated in a creamy and flavorful homemade low carb Russian dressing, tucked into perfectly cooked mushrooms and topped with melty Swiss cheese. The keto Russian dressing gets its kick from spicy brown mustard and Worcestershire sauce. All the classic Reuben flavors come together perfectly in these low carb stuffed mushrooms.
ARE MUSHROOMS KETO?
Mushrooms are a great addition to a keto diet. One cup of portobello mushrooms has 5.9g total carbs, 3.2g net. Add some protein from the corned beef and fat from Russian dressing and Swiss cheese, and you’ve got the perfect balance of carbs, protein, and fat, in these delicious keto appetizers. Beyond the macros, portobello mushrooms are loaded with fiber, (which is why they’re so low in net carbs). Mushrooms are a really great source of vitamins, minerals, and electrolytes, like selenium, copper, and potassium. That’s why eating mushrooms can help if you’re struggling with keto flu.
REPURPOSING LEFTOVER LOW CARB STUFFED MUSHROOMS:
I like to make a double batch of these Reuben Stuffed Mushrooms and have some for breakfast with a fried egg the next day. They reheat well, so you can make a bunch at once
Author: Kyndra Holley
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5 large stuffed mushrooms 1x
5 large portobello mushrooms, cleaned, with gills and stems removed
1/2 cup sauerkraut, chopped
8 ounces corned beef, sliced or chopped
1/4 cup Keto Russian Dressing, more to taste (get the recipe here)
1/2 cup shredded Swiss cheese, or 5 slices
1 tablespoon chopped fresh chives
cracked black pepper, to taste
Preheat the oven to 400°F. Line the mushrooms across a rimmed baking sheet
In a mixing bowl, combine the sauerkraut, corned beef and Russian dressing.
Fill each mushroom cap with some of the mixture and then top each one with Swiss cheese.
Bake for 15 to 18 minutes, or until the mushrooms are cooked through and the filling is bubbly and golden brown.
Top with chives and black pepper before serving.
Net carbs per mushrooms:2.9g
Serving Size: 1 stuffed mushroom