These stuffed mushrooms are wonderfully cheesy and flavorful. They make the perfect keto appetizer!
They are ready in about 30 minutes, and you can make things even easier by preparing them ahead of time.
If you're looking for a truly delicious keto appetizer, look no further! These 30-minute cheesy mushrooms are incredibly good.
The combination of the flavor-packed mushrooms, the creaminess of the cheese, and the tasty spices is wonderful.
Plus, this fancy appetizer is surprisingly easy to make, and you can even make it in advance.
Jump to:
Ingredients
You'll only need a few simple ingredients to make these keto stuffed mushrooms. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Cream cheese: This is the base of the filling. Reduced-fat cream cheese works if that's what you have on hand, but I do recommend using full-fat cream cheese for the best flavor and texture.
Seasonings: I use kosher salt, garlic powder, onion powder, dried thyme, and cayenne pepper.
Mushrooms: I like to use Cremini mushrooms. White mushrooms work too. It's best to use large mushrooms in this recipe 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 it's what I like to use in this recipe. But if you can't get gruyere, white cheddar works too.
Instructions
Making stuffed mushrooms at home is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to prepare the mushrooms. Wipe them clean, then use a paring knife to remove the stems.
Now, mix the filling ingredients in a bowl - that's the cream cheese, spices, and shredded gruyere.
You'll want to pack the filling into each mushroom cavity, then arrange them in a single layer on a rimmed baking dish.
The last step is to bake the mushrooms until the cheese has melted and the mushrooms are tender - this should take 10-15 minutes in a 400°F oven.
Expert tip
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 that they really should be washed, do it quickly, right before cooking them, and before you remove the stems. And whatever you do, do not soak them in water.
Frequently asked questions
As mentioned above, one trick is to avoid washing them under running water. Instead, use damp paper towels to wipe them clean.
The second trick is to bake the mushrooms in a hot oven and avoid over-cooking them. The longer they are baked, the more water they'll release.
Yes! You can make these mushrooms ahead of time, refrigerate them, and then reheat them in a 350F oven for about 10 minutes. You can also briefly microwave them.
While most similar recipes use breadcrumbs, I don't think they're needed. These mushrooms are so full of flavor and their texture is perfect.
If you'd like to add something crunchy, you can use crushed pork rinds. But I truly don't think that's necessary.
Variations
Here are a few ideas for varying the basic recipe:
- As mentioned above, you can use white mushrooms instead of cremini mushrooms.
- Try using 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 almond flour or crushed pork rinds before baking.
- Another tasty addition is mixing bacon bits into the cream cheese mixture.
- You can stuff the mushrooms with this tasty cream cheese dip.
Serving suggestions
These tasty 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 these tasty mushrooms with a main dish that I can cook in the same 400°F oven. So I tend to serve them with baked drumsticks, baked chicken thighs, pork meatballs, or baked shrimp.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, on 50% power. I don't recommend freezing the leftovers.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
Keto Stuffed Mushrooms
INGREDIENTS
- 2 oz cream cheese softened
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 3 oz gruyere cheese grated (¾ cup)
- 12 large Cremini mushrooms (8 oz)
INSTRUCTIONS
- Preheat your oven to 400 degrees F. Grease a glass or ceramic baking dish (a square 8-inch baking dish should work).
- Wash and dry the mushrooms. Use a paring knife to gently remove the stems, as shown in the video below. You’ll be left with about 6 oz of mushrooms after removing the stems.
- In a medium bowl, use a rubber spatula to thoroughly mix the cream cheese with the salt and the spices. Mix in the 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 stuffed mushrooms on paper towels to absorb extra liquids. Let them cool for 5 minutes before serving.
WATCH THE VIDEO:
NOTES
ADD YOUR OWN NOTES
NUTRITION PER SERVING
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 