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keto Stuffed Mushrooms

Keto Stuffed Mushrooms

Keto stuffed mushrooms are creamy, cheesy, and loaded with flavor while staying low-carb. A perfect appetizer for parties or everyday keto meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 3 Persons
Course: Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 12 fresh mushrooms (button or cremini)
  • 4 oz cream cheese (softened)
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp shredded mozzarella
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 2 tbsp chopped parsley
  • 2 tbsp cooked bacon bits (optional)
  • Salt and pepper to taste

Equipment

  • 1 Mixing Bowl
  • 1 Baking Tray
  • 1 Spoon for stuffing
  • 1 Knife and Cutting Board
  • 1 Oven

Method
 

  1. Preheat Oven: Set your oven to 375°F (190°C) so it’s ready for baking.
  2. Prepare Mushrooms: Gently clean mushrooms with a damp cloth and remove stems. Keep caps aside and finely chop the stems.
  3. Cook Filling: Heat olive oil over skillet, fry chopped stems and garlic until fragrant. Stir in cream cheese, Parmesan, and seasoning. Mix until creamy and smooth.
  4. Stuff Caps: Spoon the filling generously into each mushroom cap, pressing lightly to pack. Sprinkle shredded mozzarella on top for a golden crust.
  5. Bake Mushrooms: Place stuffed caps on a baking sheet and bake 18–20 minutes or until bubbly and slightly brown.
  6. Serve & Rest: Rest them for 5 minutes, garnish with parsley and serve hot.

Notes

  • Do not over-bake, otherwise even dry mushrooms can get too moist.
  • Larger mushrooms are easiest to stuff.
  • Now you have a different flavour. You can add some cooked sausage or crab meat.
  • Dab mushrooms dry after rinsing them to prevent sogginess.
  • Prepare the filling in advance for speedy prep.