How to make keto-stuffed mushrooms from a cork and some dyes

When I first heard about the amazing keto stuffing recipe, I was skeptical.

I thought the keto recipes were a lot like the normal stuff, which I usually find too cheesy.

But this keto filling is absolutely crazy good, especially if you don’t like the usual things. 

I’ve always wanted to make some keto corked mushroom, and this recipe is a perfect example. 

Keto cork mushrooms are a great way to use up leftover cork when you’re making things like keto soups and keto pasta.

They also make a great dessert or a side dish. 

You can use this recipe as a keto topping for anything, so long as you’re prepared to eat it cold. 

Here’s how to make this ketoscorked keto mushrooms.

Keto stuffed mushrooms are so good they’re already on the menu at a pizza place.

They’re also great to use as a dipping sauce, and they’re great for filling keto soup. 

Ingredients 1 cork, 2 feet long and 3/4 inch wide  1/4 cup almond milk (or use almond milk of your choice)1/2 cup water1 tsp salt1 tsp dried parsley1 tsp onion powder1/3 tsp cayenne pepperKeto stuffing recipe (from my cookbook keto: Paleo Recipes for Extremely Delicious and Healthy Recipes)1 cork1 1/2 tsp dried basil1/8 tsp dried thyme1/16 tsp cumin1 tsp cilantro1/6 tsp garlic powder1 1-2 tbsp olive oil1/10 tsp onion flakes (or 2 tbsp minced garlic)1 tsp black pepper1/20 tsp sea salt1/12 tsp pepper (optional)Toppings:1/1 cup cheddar cheese, melted1/7 cup parmesan cheese, softened1 tsp paprika1/5 tsp cheddar sauce1/15 tsp oregano, plus more for garnish Directions:Cut a crescent-shaped cork into 4 equal pieces.

You can use any cork you like, but if you use a long one, it will be thicker and make a smaller mushroom.

Put the cork in a freezer-safe container and set aside.

In a large bowl, whisk together almond milk, water, salt, and parsley.

Set aside.

Combine the almond milk and water together in a small saucepan.

Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.

Add the dried basil and thyme and continue simmering until the herbs are wilted, about 5 minutes.

Remove from heat and stir in the cayennes pepper and parsleys.

Let simmer for another 10 minutes or until the cilantro is wilted.

Add in the garlic and cook for about 10 minutes, stirring occasionally.

Add salt and pepper to taste. 

Add the coconut oil and the onion flakes and stir until melted. 

After the cakiest part of the mushrooms has softened, transfer them to a baking sheet and sprinkle with the cheddar, paprika, and cilantro.

Bake at 350 degrees for about 30 minutes, or until golden brown. 

When the mushrooms are done, remove them from the oven and serve with dipping sauces or topping. 

Toppings, garnishes, and garnish notes:Keto Stuffed Mushrooms are best made ahead of time.

Make sure the creeper is cooked, but you don,t need to remove it immediately after cooking. 

If you’re using a cinder block or other heavy-duty baking sheet, it may take up to a week to bake the mushrooms. 

Mushrooms can also be frozen for up to 3 months, though the mushrooms should be stored in the refrigerator for about a week.

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