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    You Are Here Home » Appetizer Recipes

    Published: Oct 18, 2019 Updated: Feb 9, 2021 by Hilda Sterner | This post may contain affiliate links 5 Comments

    Easy Keto Stuffed Mushrooms

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    stuffed mushrooms pin

    We're having my Keto Stuffed Mushrooms for dinner tonight. Piping hot, cheesy mushroom caps, loaded with a mixture of cream cheese, cheddar, fresh dill, jalapeño, and minced garlic. Serve them on their own or with a piping hot bowl of Cream of Mushroom Soup.

    stuffed mushrooms on a blue and white dish

    Why This Recipe Works

    We all know stuffed mushrooms are a perfect party appetizer, am I right? However, my daughter, Nena, eats them wrapped in warm corn tortillas.

    I guess you could call them Stuffed Mushroom Vegetarian Tacos. This Keto Stuffed Mushrooms recipe was not only her idea, but she also assisted with the creation of the recipe.

    If I had come up with this recipe on my own, it would have turned out slightly different. How you ask? One word. BACON.

    I would have topped the mushrooms with crumbled bacon before baking or stirred it into the cheese mix prior to stuffing the mushrooms. 

    Unfortunately, Nena doesn't eat pork, she loves pigs far too much! I had to use every shred of self-control to restrain myself. If you love bacon as much as I do, you might want to add ¼ of a cup of crumbled bacon. 

    How to Make This Recipe

    Preheat oven to 375-Degrees F

    STEP 1: Clean mushrooms by wiping them with a wet washcloth. Carefully remove the stems. Freeze half the stems for later use.

    button mushrooms in a silver bowl

    STEP 2: Using a small spoon, scoop out some of the flesh from inside the mushrooms to expand the area to be filled.

    mushrooms with stems removed
    mushrooms ready for stuffing

    The Filling

    STEP 3: Add olive oil or butter to a skillet. Toss in the chopped mushrooms' stems and flesh. Add garlic and sauté for approximately five minutes over medium heat.

    sautéed minced mushrooms

    STEP 4: While the mushroom mix is cooling, microwave the cream cheese in a medium bowl for 30 seconds to soften.

    blue willow bowl with cheese and other stuffed mushrooms ingredients

    STEP 5: Mix cream cheese, sautéed mushrooms and garlic, and the remaining ingredients until thoroughly mixed.

    stuffed mushrooms filling in a blue willow bowl

    STEP 6: Fill mushrooms with the filling mix. Place stuffed mushrooms on a baking sheet with a rack. This will allow the juices from the mushrooms to drip down into the pan.

    stuffed mushrooms on a rack over a cookie sheet

    STEP 7: Bake for 20 minutes.

    stuffed mushrooms on a backing sheet

    Recipe FAQs and Expert Tips

    What Are The Best Mushrooms For Stuffing?

    There are many mushroom varieties out there and I love every one of them, with Morels being my favorite. Although Morels have a hollow center, they would not be my first choice for stuffing. Instead, I would use any of the following:

    Baby Bella Mushrooms
    White Button Mushrooms
    Cremini Mushrooms

    The above-mentioned mushrooms are the perfect size and shape for stuffing. So feel free to use any of the three in this recipe.

    How Can You Clean Mushrooms Before Cooking?

    Mushrooms can be very delicate and fragile and should be handled gingerly. In other words, no man handling, please! To prepare the mushrooms, you can rinse them under cold running. While doing this, make sure you wash off any visible soil.

    Another option is to wipe the mushrooms with a damp paper towel or cloth napkin. Gently wipe the mushrooms, paying special attention to the areas that have visible soil.

    The following suggested ingredients may also be mixed in with the filling ingredients. However, some of these ingredients (bread crumbs, for example) would no longer make this a Keto stuffed mushroom recipe.

    stuffed mushrooms on a plate
    • bread crumbs
    • pinch of salt and black pepper
    • parmesan cheese
    • blue cheese
    • crab meat
    • shrimp
    • fresh minced parsley
    • chopped black olives

    If you're lucky enough to have leftover filling, you can use it up in all kinds of ways. The most obvious way would be to buy more mushrooms to stuff. But here are some other tasty ways to use up any leftover filling.

    Low Carb Pinwheels

    To make the pinwheels, you can either use low-carb tortillas, or Folios Cheese Wraps (which can be purchased at Costco). These wraps are made entirely of cheese! They come in the following flavors: Cheddar, Swiss, and Parmesan.

    Spread the mushroom filling over the tortilla or cheese wrap. Next, roll tightly into a cigar shape. Slice into ½" portions or eat the roll as is!

    Stuffed Mushrooms Quesadillas

    Spread filling over a tortilla. Spray a skillet with cooking spray, or use butter. Add the tortilla and sprinkle with shredded cheese. Next, top with a second tortilla, or fold the tortilla in half. Cook on both sides until golden and crisp.

    Mushroom Pasta

    Cook pasta according to directions and drain. Mix in the leftover mushroom filling. Stir in parmesan cheese, salt, and pepper. Top with chopped Italian parsley or fresh basil.

    easy stuffed mushrooms
    Keto Stuffed Mushrooms

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    easy stuffed mushrooms

    Easy Stuffed Mushrooms (Low Carb)

    These Easy Stuffed Mushrooms are not only delicoius, but are also low carb.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 24 pieces
    Calories: 49kcal
    Author: Hilda Sterner

    Ingredients

    • 16 ounces white button mushrooms (approximately 24 mushrooms)
    • 2 cloves garlic (minced)
    • 1½ teaspoon olive oil
    • 1 8 ounce cream cheese
    • ¾ cup shredded sharp cheddar cheese
    • 2 teaspoon ranch seasoning mix
    • 3 tablespoon pickled jalapenos (minced)
    • 1 tablespoon fresh dill (chopped)

    Instructions

    • Preheat oven to 375-Degrees F
    • Clean mushrooms by wiping them with a wet washcloth. Carefully remove the stems. Freeze half the stems for later use.
    • Using a small spoon, scoop out some of the flesh from inside the mushrooms to expand the area to be filled.
    • Add olive oil or butter to a skillet. Toss in the chopped mushrooms stems and flesh. Add garlic and sauté for approximately five minutes over medium heat.
    • While the mushroom mix is cooling, microwave the cream cheese in a medium bowl for 30 seconds to soften.
    •  Mix cream cheese, sautéed mushrooms and garlic, and the remaining ingredients until thoroughly mixed.
    • Fill mushrooms with the filling mix. Place stuffed mushrooms on a baking sheet with a rack. This will allow the juices from the mushrooms to drip down into the pan.
    • Bake for 20 minutes.

    Nutrition

    Serving: 1mushroom | Calories: 49kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 91mg | Fiber: 0g | Sugar: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Jennifer says

      November 14, 2019 at 11:11 am

      5 stars
      So amazing and perfect for those trying to do a low carb diet plan! Thanks J

      Reply
      • HildaSterner says

        November 14, 2019 at 12:03 pm

        Thanks, Jen! I appreciate your comment and feedback!

        Reply
    2. Anita says

      October 20, 2019 at 6:39 pm

      5 stars
      I don’t even have to make them to know they will be amazing. This will be my next appetizer.

      Reply
    3. Kelly Methey says

      October 19, 2019 at 8:55 pm

      5 stars
      These will be such a great appetizer for a party. Can’t wait to try them out.
      I like that you gave ideas for the leftover filling. They all sound so tasty!

      Reply
      • HildaSterner says

        October 19, 2019 at 9:46 pm

        Thanks, Kelly! They're a great little snack.

        Reply

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