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.
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.