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Keto Hibachi Mushrooms

Keto Hibachi Mushrooms

Keto Hibachi Mushrooms

I love mushrooms, (if you’re a regular here you may have noticed… Garlic Butter Mushrooms, Jalapeno Popper Stuffed Mushrooms, Mediterranean Stuffed Mushrooms) and these Hibachi Mushrooms are a perfect side for an Asian style main dish. Plus mushrooms are packed full off antioxidants/selenium, making them an incredibly nutrient dense side option to pair with a your entree.

I would guess no matter where you live in the world, you’ve visited a small locally owned Asian restaurant and the food is amazing… sometimes questionable, but amazing. And however amazing the meal, there is an equal and opposite gastrointestinal reaction. For me, this was the case with our local Mongolian Grill. I always felt terrible after leaving, but I honestly think I was addicted to the MSG. As someone who has really struggled with nutrition and moderation in the past, It was a big moment for me to swear off eating at that particular restaurant, and in retrospect that was one of the first actions I took in an effort to change my behavior around food. Once I made that behavioral change and losing weight became a much easier (or at least less miserable) experience.

Check out the following links for Information of MSG and why you should avoid it, and the multitude of health benefits mushrooms have to offer:

The Real Reason to Avoid MSG - Natural Society

Are Mushrooms Good for You? - Healthline

5 Reasons Why You Should Be Eating More Mushrooms - Ecowatch

Keto Hibachi Mushrooms
Serves: 4

Keto Hibachi Mushrooms

These Japanese style Hibachi mushrooms are an easy and delicious low-carb side dish. Serve them up with steak or chicken or other stir-fried veggies for a complete meal.

prep time: 5 minscook time: 10 minstotal time: 15 mins


3 tablespoons unsalted butter
1/2 white onion, diced
8 ounces button mushrooms, halved or quartered
3 tablespoons tamari 
1/8 teaspoon pepper
Salt, to taste 


Heat the butter over medium high heat in a 10.5" cast iron skillet. Add in onion and mushrooms. Cook for about 5 minutes then add in tamari, continue to cook until the sauce has almost evaporated. Season with salt to taste and serve. 



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