These keto stuffed mushrooms are an extremely popular appetizer at any party that’s super easy to make and perfect for a quick snack. Soft and juicy mushrooms are stuffed with a garlicky and cheesy filling. Baked until perfection and topped with parmesan, these low carb stuffed mushrooms are always a crowd-pleaser.
Mushrooms are such a versatile vegetable that can be cooked in various ways. Usually paired with chicken, I’m sure you’re going to love my Chicken Marsala, Air Fryer Mushrooms, Sauteed Mushrooms, and Garlic Butter Mushrooms.
These mushrooms are stuffed with a delicious combination of cheese, cream cheese, onion, garlic, and spices, making them a fantastic appetizer for any occasion. This is a great and delicious way to cook some big mushrooms that are easy to make and always a crowd favorite!
It’s perfect as a Thanksgiving Side dish, a quick snack for Super Bowl, or a Christmas Dinner appetizer. I really love appetizers that everyone can enjoy during the holidays – but not only. So if you’re looking for the best stuffed mushrooms recipe, this is the one.
Are Mushrooms Keto?
Mushrooms are naturally low in calories and carbohydrates, making them great for any keto diet. While raw mushrooms are an amazing keto choice,
I don’t eat them raw very often. Mushrooms are commonly used in so many delicious keto mushrooms recipes.
According to the USDA website, 1 cup of raw mushrooms provides:
- 2.28 grams carbs
- 0.7 grams fiber
- 0.2 grams of fat
- 2.16 grams of protein
We like mushrooms, and we often eat them because they are rich in vitamins, fiber, antioxidants, and nutrients that help the immune system.
Nutritionists recommend them because they are a good source of selenium, vitamin D, and B and help us balance our blood cholesterol.
Reasons This Keto Stuffed Mushrooms Works
- Low Carb. This recipe doesn’t require breadcrumbs for the filling.
- Uses just a few simple ingredients.
- Simple and loaded with flavor.
- Super customizable and versatile. You can adjust the ingredients and quantities according to taste, incorporate different cheeses, experiment with various fillings, or add seasonings and spices to suit your flavor preferences.
- A gluten-free appetizer that will be a centerpiece for gatherings or parties.
How To Clean Mushrooms?
When it comes to cleaning mushrooms, there are many different opinions. The truth is that they can be washed when needed before cutting them, or you can also clean them using an extra-soft brush or a moist paper towel.
Ingredients Needed
Super simple and versatile, these keto stuffed mushrooms actually require just a few basic ingredients that you probably already have in your kitchen. We’re going to skip the breadcrumbs and make low carb stuffed mushrooms that taste incredible.
- Mushrooms – I used medium cremini mushrooms (also called baby bella mushrooms), but you can also use white mushrooms or portobello mushrooms.
- Olive Oil – for brushing the mushrooms. You can replace it with avocado or coconut oil.
- Butter – make sure that you use an unsalted one; otherwise, you have to reduce the amount of salt.
- Cream cheese – it is used to make the sauce as creamy and delicious as possible.
- Shredded Cheese – My favorite is cheddar cheese, but you can use any shredded cheese such as mozzarella.
- Onion & Garlic – these are used to enhance the flavor of the filling.
- Italian seasoning- my favorite herb blend.
- Salt & Pepper – to taste.
- Parmesan Cheese – to garnish, but you can also add some in the filling.
How To Make Keto Stuffed Mushrooms
These stuffed mushrooms are easy to make. They look good, impress guests’ attention, and quickly disappear from the plates.
Preparing The Mushrooms
Begin by carefully cleaning the mushrooms, ensuring they are free from any dirt or debris. Remove the stems and set them aside for later use.
Season the mushrooms with a sprinkle of salt and pepper, then gently brush them with a coating of olive oil, ensuring all surfaces are covered.
Making The Filling
Start by finely chopping the onion and mushroom stems into small pieces.
In a skillet, melt the butter over medium heat. Add the chopped onion and mushroom stems, and sauté them for approximately 5 minutes until they become tender and aromatic.
Add the remaining ingredients to the skillet and continue cooking for an additional 3 minutes, allowing the flavors to meld together.
Baking Stuffed Mushrooms
Take each mushroom cap and generously fill it with the prepared filling mixture. Top each filled mushroom with a generous sprinkle of grated parmesan cheese.
Preheat your oven and place the filled mushrooms on a baking sheet. Bake them for around 15-20 minutes, or until the tops turn golden and the mushrooms become tender.
Cheese Stuffed Mushrooms Variations
Although this recipe is as delicious as it is, you can play with the ingredients:
- Add some crispy bacon bits or sausage to the filling.
- Another great idea is to wrap the mushrooms in bacon slices before baking them.
- Use your favorite cheeses such as mozzarella, Gruyere, brie, goat cheese, or a combo of cheeses. So versatile!
- Add some baby spinach or green onion to the filling.
- Mix in some chopped pecans for some extra crunch.
- Add sun dried tomatoes and goat cheese to the filling.
- Make Vegan Cashew “Cheese” Stuffed Mushrooms: Soak raw cashews in water for a few hours, then drain them. Blend the cashews with nutritional yeast, garlic powder, onion powder, lemon juice, and a pinch of salt until creamy. Stuff the mushroom caps with the cashew “cheese” and bake until the mushrooms are tender and the filling is heated.
Tips For Making The Best Stuffed Mushrooms
- Any large mushroom will work for this recipe; you just need to make sure they are large enough to be stuffed. Remember that mushrooms reduce in size while baking.
- If you want to prevent your mushrooms from getting soggy, let the filling chill before stuffing the mushrooms.
- Prepare your filling ingredients by chopping them into small pieces that will mix together evenly.
- Don’t be worried if you end up with liquid around the mushrooms after you bake them because it is absolutely normal. Mushrooms have a lot of liquid inside them, which they release during baking.
- Arrange the mushrooms in a single layer to ensure they cook evenly.
How To Store Stuffed Mushrooms
- Fridge: you can store this recipe in an airtight container in the fridge for up to 5days.
- Freezer: another great option for cooking this recipe is freezing them. Just place them in an airtight container and freeze for up to one month. When ready to eat, reheat in the oven or microwave for about 5 minutes.
Serving Suggestions For This Recipe
Personally, I could eat these mushrooms as simple as they are, but they are great served as a side dish with your favorite meal. Here are some great ideas to pair these stuffed mushrooms:
- Sirloin Steak
- Garlic Herb Butter Roasted Turkey Breast
- Air Fryer Naked Chicken Tenders
- Roasted Air Fryer Whole Chicken
Stuffed Mushrooms FAQ
Can I Make This Recipe In Advance?
Sure, this is another great thing about this recipe. You can prepare the mushrooms and the filling one day in advance and refrigerate them. Then when you want to eat them, bake them as directed.
Can I Make Stuffed Mushrooms On Grill?
Absolutely!! This is a great way to cook these mushrooms on those hot summer days at pool parties. All you have to do is stuff the mushrooms, then cook them on the grill for about 15 minutes.
Looking for More Keto Mushrooms Recipes? Try these:
- Easy Creamed Spinach and Mushrooms
- Creamy Mushroom and Spinach Stuffed Chicken Breast
- Easy Keto Salisbury Steak with Mushroom Gravy
- Low Carb Cream of Mushroom Soup Recipe
- Keto Pork Chops with Super Creamy Mushroom Sauce
- Easy Keto Salisbury Steak with Mushroom Gravy
Keto Stuffed Mushrooms
Description
Ingredients
- 20 large cremini mushrooms or white mushrooms
- 1/2 medium onion chopped
- 4 garlic cloves minced
- 2 oz cheddar cheese shredded
- 4 oz cream cheese
- 1 tsp Italian Seasoning or thyme
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and ground black pepper to taste
- fresh parsley or chives to garnish
Instructions
- Preheat the oven to 375°F/ 190°C. Lightly grease a baking pan or line with parchment paper. Set aside.
- Clean the mushrooms and remove the stems. Finely mince the stems.
- Make the stuffing- Melt the butter into a skillet over medium heat. Add the chopped onion, mushrooms stems, and a pinch of salt. Cook, frequently stirring for about 4-5 minutes or until the onions are soft.
- Add garlic and Italian seasoning. Cook for 2 more minutes until fragrant. Add the cream cheese and cheddar cheese and mix well.
- Place the mushroom caps into the prepared baking pan. Brush each mushroom with olive oil and season with salt and pepper.
- Fill the mushroom caps and top each with Parmesan cheese.
- Bake the stuffed mushrooms for 15-20 minutes. Serve with chopped fresh herbs and a bit of fresh ground black pepper on top.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
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