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.
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.
STEP 2: Using a small spoon, scoop out some of the flesh from inside the mushrooms to expand the area to be filled.
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.
STEP 4: While the mushroom mix is cooling, microwave the cream cheese in a medium bowl for 30 seconds to soften.
STEP 5: Mix cream cheese, sautéed mushrooms and garlic, and the remaining ingredients until thoroughly mixed.
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.
STEP 7: Bake for 20 minutes.
Recipe FAQs and Expert Tips
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
The above-mentioned mushrooms are the perfect size and shape for stuffing. So feel free to use any of the three in this recipe.
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,
- bread crumbs
- pinch of salt and black pepper
- parmesan cheese
- blue cheese
- crab meat
- 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.
Cook pasta according to directions and drain. Mix in the leftover mushroom filling. Stir in parmesan cheese, salt,
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Easy Stuffed Mushrooms (Low Carb)
- 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)
- 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.