Keto Friendly Garlic Butter Mushrooms in a Cast Iron Pot

Posted by Daisy Sun on

Double health power as brain food as well as low in carbs, the perfect recipe for a side dish or as a main is just a scroll away! Wonderfully neutral for any holiday party as well, this dish can be eaten any time of the year! 


Known to few, you don’t actually need to use soap to clean cast iron! The more seasoning that is left on the pot actually makes it more non-stick! RJ Legend features a 1.9Q Dutch oven pot that is made from 100% cast iron. This Dutch oven pot also has a bonus feature of an enameled coating that is naturally nonstick already! Not only will you be able to save on the cost of using soap, but you also don’t have to worry about dish soap residue going into your food! 

Serves:                      4 

Prep Time:               3 minutes 

Cook Time:              10 minutes

Total Time:               13 minutes 


  • 16 oz button or baby bella mushrooms (cleaned and dry) 
  • 8 tbs or 1 stick of unsalted butter 
  • 4 tbs olive oil
  • 3 – 6 cloves of garlic (smashed) 
  • 3 sprigs of fresh Thyme (just leaves) 
  • 3 tbs fresh Parsley (finely chopped) 
  • Kosher Salt and freshly cracked black pepper 


  • 1.9Q Cast Iron Pot

Alternative Ingredients/Brand Recommendations

  • Butter -> Ghee (may alter taste) 
  • Olive Oil -> Coconut or Avocado Oil (May alter taste) 


  1. In a Cast Iron Pot, over medium heat, melt the butter in olive oil. 
  2. Once butter is melted, add in mushrooms and smashed garlic. Cook over medium heat, occasionally stirring for about 4 minutes. 
  3. Add in the fresh thyme and parsley to the pot, stirring until the herbs are coated in butter. Cook for another 3 – 5 minutes until mushrooms turn a golden brown color. 
  4. Season garlic butter mushrooms with salt and pepper to taste. 

Nutrition Facts (Per Serving): 

  • Calories: 372
  • Fat: 38 g
  • Carbs: 9 g
  • Protein: 3 g 

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