Keto pizza stuffed mushrooms pack as much flavor as pizza, but are low carb and gluten-free. It’s an easy broiler recipe, ready in just 20 minutes.
These tasty little mushrooms are so much fun to eat! They pack as much flavor as pizza but they are so much healthier. It’s the only way my kids will eat mushrooms. So if a little cheese is what it takes, then so be it!
How to make pizza stuffed mushrooms
These delicious mushrooms are keto, low carb and gluten-free. The tasty filling consists of tomato sauce, mozzarella and any herb you like, such as basil, oregano or even parsley.
It’s a quick and easy recipe – broil them for just a few minutes, and they are ready, in all their cheesy glory. Scroll down to the recipe card for the detailed instructions.
The first step of broiling the mushrooms releases some liquid, so it’s important to allow that liquid to drain prior to stuffing the mushrooms. Simply place them, top side up, on paper towels for a few minutes.
If you worry about using olive oil in high-heat cooking, you can use avocado oil instead.
How to serve pizza stuffed mushrooms
They 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!
You can make these pizza stuffed mushrooms ahead of time, refrigerate, and then reheat them in a 350 oven for about 10 minutes.
You can also microwave the leftovers. Speaking of leftovers, you can keep them in the fridge, in an airtight container, for 3-4 days.
More tasty mushroom recipes
A nice variation on this classic recipe is one that uses large, meaty portobello mushrooms to make healthy, tasty portobello pizza.
And this cheesy mushroom casserole is a favorite side dish in our household. It’s incredibly tasty and very easy to make.
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Pizza Stuffed Mushrooms
- Olive oil spray
- 16 oz Crimini mushrooms, stems removed, wiped clean
- 1/2 teaspoon Kosher salt, divided (not fine salt)
- 1/4 teaspoon black pepper, divided
- 1/4 cup pizza sauce (I like Rao’s)
- 1/2 cup part-skim mozzarella, shredded
- 1 teaspoon chopped herbs for garnish (I used freeze-dried parsley)
- Heat your broiler to 450 degrees F and set a rack directly below the heating element (4 inches below). Line a rimmed broiler-safe baking sheet with foil and spray it with oil.
- Place the mushrooms, top side up, on the prepared pan. Spray with oil and sprinkle with kosher salt and black pepper. Broil for 2-3 minutes, until just tender.
- Remove the pan from the oven. Place the mushrooms on paper towels, top side up, to absorb any liquids that were released during broiling. Wipe the baking sheet clean and spray it with more oil.
- Arrange the mushrooms back on the baking sheet, top side down. Spray them with more olive oil, and sprinkle with the remaining kosher salt and black pepper. Spoon a little pizza sauce into each mushroom and top each of them with a small pile of grated cheese.
- Return the pizza stuffed mushrooms to the oven and broil just until cheese is melted and beginning to brown, about 1 minute. Garnish with chopped herbs and serve.