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