Keto Stuffed Mushrooms are one of the easiest ways to elevate everyday ingredients into a flavorful, crowd-pleasing appetizer. With tender mushroom caps filled with a creamy, cheesy, savory mixture, they feel indulgent while staying completely low-carb. These bite-sized morsels bake into soft, juicy perfection as the filling turns golden and aromatic. I once tried blending a touch of ricotta with the cream cheese to lighten the filling, and it created an irresistibly silky texture. Whether you’re planning a dinner party, prepping a keto-friendly snack, or building a holiday appetizer spread, these stuffed mushrooms bring big flavor with minimal effort.
Why You’ll Love This Recipe
This Keto Stuffed Mushroom Recipe is wonderfully simple yet deeply satisfying. The mushrooms act as tender, earthy vessels for a rich filling that combines cheeses, garlic, herbs, and optional proteins. They take only minutes to prepare, bake quickly, and are naturally low in carbohydrates. Their versatility means you can adjust the filling to suit your taste, making them ideal for keto lifestyles, gluten-free diets, and entertaining. They’re elegant, customizable, and full of delicious flavor that makes every bite memorable.
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Keto Stuffed Mushroom Recipe: A Flavor-Packed Low-Carb Appetizer Everyone Will Love
- Total Time: 30 mins
- Yield: 16 stuffed mushrooms
Description
Savory, cheesy, low-carb stuffed mushrooms filled with a creamy garlic and herb mixture—perfect as a keto appetizer or snack.
Ingredients
- 16 large white mushrooms, stems removed
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella or cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms and remove stems; chop the stems finely.
- Heat olive oil in a skillet over medium heat and sauté the chopped mushroom stems and garlic for 2–3 minutes.
- In a bowl, mix cream cheese, mozzarella, Parmesan, parsley, salt, and pepper. Stir in the cooked mushroom stems.
- Spoon the filling into each mushroom cap.
- Place mushrooms on the baking sheet and bake for 18–20 minutes, or until the tops are golden and the mushrooms are tender.
- Serve warm.
Notes
- Add cooked bacon bits for extra flavor and fat.
- Use portobello mushroom caps for a larger, entrée-style version.
- Make ahead and bake just before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Mushroom caps – Cremini or white button mushrooms hold their shape well and offer mild, earthy flavor.
Cream cheese – Creates a creamy, rich base for the stuffing. It melts beautifully and helps the filling hold together.
Parmesan cheese – Provides nutty, salty depth and helps enhance the overall savory flavor.
Shredded mozzarella – Offers a gooey, melty finish when baked on top.
Garlic – Adds aromatic richness and balances the cheese with a deeper savory note.
Olive oil – Coats the mushroom caps lightly to help them roast evenly.
Fresh herbs – Parsley, thyme, or chives give the mushrooms brightness and freshness.
Salt and black pepper – Essential for seasoning and balancing flavors.
Cooked bacon or sausage (optional) – Adds smoky, savory richness for a heartier version.
Directions
Preheat your oven to 375°F (190°C). Wipe the mushrooms clean with a damp cloth and remove the stems. Lightly brush the mushroom caps with olive oil and arrange them on a baking sheet, hollow side up.
Chop the mushroom stems finely and sauté them in a skillet with garlic until soft and fragrant. Remove from heat and transfer to a mixing bowl. Add cream cheese, Parmesan, herbs, salt, and pepper. Mix until smooth. If including bacon or sausage, fold it into the mixture.
Fill each mushroom cap with a generous spoonful of the mixture, pressing lightly to secure. Sprinkle shredded mozzarella on top of each one. Bake for 18–20 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
Allow to cool briefly before serving. These stuffed mushrooms taste wonderful warm and make a perfect keto-friendly appetizer or side dish.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–6 as an appetizer.
Prep time: 15 minutes
Cook time: 18–20 minutes
Total time: about 35 minutes
Storage/reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore the texture. While microwaving works, it can soften the mushrooms more than desired. Freezing is not recommended because mushrooms release excess moisture when thawed.
Variations and Customizations
Spinach Artichoke Stuffed Mushrooms
Incorporate chopped spinach and artichoke hearts for a creamy, tangy twist.
Jalapeño Cheddar Mushrooms
Add diced jalapeños and swap mozzarella for cheddar to introduce gentle heat.
Bacon Ranch Keto Mushrooms
Mix cooked bacon, herbs, and a bit of ranch seasoning for bold flavor.
Pesto Parmesan Mushrooms
Stir basil pesto into the cream cheese mixture for vibrant, herbaceous notes.
Blue Cheese and Walnut Mushrooms
Add blue cheese and chopped walnuts for an elegant, gourmet flavor pairing.
Italian Sausage Ricotta Mushrooms
Use ricotta cheese and cooked Italian sausage for a hearty, savory stuffing.
Mediterranean Keto Mushrooms
Try feta, olives, and sun-dried tomatoes for a bright, flavorful variation.
FAQs
Can I use large portobello mushrooms for this recipe?
Yes, they make an excellent entrée-style stuffed mushroom.
Do I need to wash the mushrooms?
Avoid soaking them; simply wipe clean with a damp cloth to prevent sogginess.
Can I make these ahead of time?
Yes, prepare and refrigerate up to 24 hours before baking.
Can I use low-fat cream cheese?
You can, though the filling will be slightly less rich.
Why are my mushrooms watery?
Mushrooms naturally release moisture. Prebaking the caps for 5 minutes can help reduce excess liquid.
Can I freeze stuffed mushrooms?
Freezing is not ideal; the texture becomes soft and watery after thawing.
Can I air fry them?
Yes. Air fry at 375°F (190°C) for 10–12 minutes until golden.
Can I add shredded chicken to the filling?
Yes, it adds protein and works well with the creamy mixture.
Are these mushrooms keto-friendly?
Absolutely — they are low in carbs and fit perfectly into a ketogenic diet.
What should I serve them with?
They pair well with grilled meats, salads, or other low-carb sides.
Conclusion
These Keto Stuffed Mushrooms are a delicious, elegant, and low-carb option suitable for both everyday meals and special occasions. With their creamy filling, savory notes, and tender mushroom caps, they offer a flavorful bite that feels indulgent without straying from keto guidelines. Easy to prepare and highly customizable, this recipe is a reliable favorite you’ll return to again and again — perfect for entertaining or simply enjoying a satisfying, keto-friendly treat.
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