These keto stuffed mushrooms are cheesy and flavorful. They make the perfect appetizer! They are ready in about 30 minutes and can be made ahead of time.
If you're looking for a delicious keto appetizer, look no further! These 30-minute mushrooms are incredibly good. The combination of the flavor-packed mushrooms, the creaminess of the cheese, and the spices is incredible. Plus, this fancy appetizer is surprisingly easy to make, and you can even make it in advance, which is a lifesaver when hosting.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Cream cheese: This is the base of the filling. Reduced-fat cream cheese works if that's what you have on hand, but I recommend using full-fat cream cheese for the best flavor and texture.
- Seasonings: Kosher salt, garlic powder, onion powder, dried thyme, and cayenne pepper.
- Mushrooms: I like to use Cremini mushrooms, but white mushrooms work too. It's best to use large mushrooms and make them about the same size. I often buy two containers of mushrooms so that I can pick the best ones for this recipe.
- Shredded cheese: Gruyere is amazing and adds great flavor, but white cheddar works, too.
Variations
- Use a combination of soft goat cheese, oregano, and white cheddar instead of cream cheese, sage, and gruyere. It's a different flavor profile, but it's just as good.
- You can add a bit of crunch by sprinkling the mushrooms with crushed pork rinds before baking.
- Another tasty addition is mixing two tablespoons of bacon bits into the cream cheese mixture.
- You can stuff the mushrooms with this cream cheese dip.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Wipe the mushrooms clean and use a paring knife to remove the stems. Mix the filling ingredients (cream cheese, spices, and shredded gruyere) in a bowl.
Pack the filling into each mushroom cavity, then arrange them in a single layer on a rimmed baking dish.
Bake the mushrooms until the cheese has melted and the mushrooms are tender. This should take 10-15 minutes in a 400°F oven.
These are so good!!! Made them last week. They flew off the plate. My husband asked for more so I am making a double batch this weekend. This is a new favorite!
Sarah McVaugh
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These are so good!!! Made them last week. They flew off the plate. My husband asked for more so I am making a double batch this weekend. This is a new favorite!Recipe Tips
- Mushrooms should be cleaned before cooking, but it's best to use a damp paper towel to wipe them clean rather than rinse them in water. If you wash them, they'll absorb the water and become soggy. If they appear very dirty and you feel they should be washed, do it quickly, right before cooking them and before removing the stems. Dry them immediately. Whatever you do, do not soak them in water.
- While most non-keto recipes use breadcrumbs, they're unnecessary. The mushrooms are full of flavor, and their texture is perfect. However, if you'd like to add something crunchy, you can use crushed pork rinds.
- Make-ahead tip: You can make these mushrooms ahead of time, refrigerate them, and reheat them in a 350°F oven for about 10 minutes or until heated through. You can also briefly microwave them.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power or (uncovered) in a 350°F oven. I don't recommend freezing the leftovers. Their texture and flavor won't survive freezing and thawing.
Serving Suggestions
These mushrooms make a great appetizer, although I often make them for my family as a side dish. In fact, they are so good and so filling that sometimes I make them as my entire lunch!
When I serve them as a side dish, I like to serve them with a main dish that I can cook in the same 400°F oven. So, I often serve them with one of the following:
Recipe Card
Cheesy Keto Stuffed Mushrooms
Video
Ingredients
- 2 ounces cream cheese - softened
- ¼ teaspoon Diamond Crystal kosher salt - or just a pinch of any other salt, including Morton kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 3 ounces gruyere cheese - grated; ¾ cup
- 12 Cremini mushrooms - large; 8 ounces
Instructions
- Preheat the oven to 400°F. Grease a glass or ceramic baking dish. I typically use a square 8-inch baking dish or an oval baking dish of similar capacity.
- Clean the mushrooms with damp paper towels. Use a paring knife to gently remove the stems. You’ll be left with about 6 ounces of mushrooms after removing the stems.
- In a medium bowl, use a rubber spatula to thoroughly mix the cream cheese, salt, garlic powder, onion powder, dried thyme, and cayenne pepper. Mix in the shredded gruyere.
- Spoon the mixture into the mushroom caps. Pack about a teaspoon into the cavity, then add a small mound on top of the mushroom. You can use your hands to pack the mound in and shape it so that it’s smooth. You might be left with a bit of unused cheese mixture. If you had additional mushrooms in the package, you can stuff them too.
- Place the mushrooms in the prepared baking dish. Bake until the cheese has melted and the mushrooms are tender, 10-15 minutes.
- Place the mushrooms on paper towels to absorb extra liquids. Let them cool for 5 minutes before serving.
Notes
- It’s best to use large mushrooms and make them about the same size. I often buy two containers of mushrooms so that I can pick the best ones for this recipe.
- Reduced-fat cream cheese works if that's what you have on hand, but I recommend using full-fat cream cheese for the best flavor and texture.
- Mushrooms should be cleaned before cooking, but it's best to use a damp paper towel to wipe them clean rather than rinse them in water. If you wash them, they'll absorb the water and become soggy. If they appear very dirty and you feel they should be washed, do it quickly, right before cooking them and before removing the stems. Dry them immediately. Whatever you do, do not soak them in water.
- You can make these mushrooms ahead of time, refrigerate, and then reheat them in a 350°F oven for about 10 minutes or until heated through.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power or (uncovered) in a 350°F oven. I don't recommend freezing the leftovers. Their texture and flavor won't survive freezing and thawing.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Vickie and Roy says
Absolutely wonderful! We'll be adding these to our menu alot!
Vered DeLeeuw says
Yay! I'm so glad these were a success, Vickie and Roy! Thank you very much for the review.
Sarah McVaugh says
These are so good!!! Made them last week. They flew off the plate. My husband asked for more so I am making a double batch this weekend. This is a new favorite!
Vered DeLeeuw says
Yay! I'm so glad these were such a success, Sarah! Thanks for the comment.
Kathy says
Can you use a different cheese and if so what's best?
Vered DeLeeuw says
Hi Kathy,
You can replace the cream cheese with soft goat cheese and the gruyere with white cheddar.