If you’re looking to dazzle your guests, satisfy those savory snack cravings, or just want something deliciously simple, this Keto Stuffed Mushrooms Recipe is about to become your new favorite go-to appetizer. Each bite is a burst of creamy, cheesy goodness with the perfect blend of bacon, herbs, and tender mushroom caps, all while keeping things low carb and totally keto-friendly. Whether you’re preparing for a party or spicing up a quiet evening at home, this dish brings everyone back for seconds—trust me, there won’t be leftovers for long!
Ingredients You’ll Need
Let’s take a quick look at the lineup of stars for this recipe: every ingredient plays its part in creating layers of flavor, delightful textures, and that golden finish you’ll crave. Grab these simple, staple ingredients and get ready to whip up something truly special.
- White mushrooms: These act as the perfect tender vessels, becoming soft and juicy as they bake.
- Cream cheese: Your filling’s creamy, dreamy foundation, making every bite luscious and rich.
- Grated Parmesan cheese: Adds a salty, nutty depth and helps give your filling a subtle crisp as it bakes.
- Shredded mozzarella cheese: Melts beautifully, creating that gooey, stretchy texture we all adore.
- Bacon: Smoky, crisp, and full of flavor—because bacon makes everything better!
- Garlic: Infuses the filling with a gentle pungency that’s irresistible when paired with mushrooms.
- Fresh parsley: Lends a pop of color and a fresh, herbal flavor to brighten the whole dish.
- Onion powder: Rounds out the flavor profile with a savory, sweet touch.
- Salt: Just enough to enhance and balance all the other tastes.
- Black pepper: Adds a little bite and warmth without overpowering the delicate filling.
- Olive oil: Helps sauté the mushroom stems and garlic, adding moisture and richness.
How to Make Keto Stuffed Mushrooms Recipe
Step 1: Prep the Mushrooms
Start by preheating your oven to 375°F (190°C). Carefully wipe the mushroom caps with a damp paper towel to clean off any dirt. Gently remove the stems, chop them finely, and set both aside—those stems are going to boost your filling’s flavor and heartiness!
Step 2: Sauté the Fillings
Warm the olive oil in a skillet over medium heat. Toss in the chopped mushroom stems and minced garlic, sautéing for about 3-4 minutes. This step releases moisture and brings out all those earthy flavors, so your filling won’t end up watery. Set aside and let this mix cool down a bit—it makes stirring everything together easier.
Step 3: Mix the Filling
In a large mixing bowl, combine the softened cream cheese, grated Parmesan, shredded mozzarella, crumbled bacon, the cooled mushroom-garlic mixture, freshly chopped parsley, onion powder, salt, and black pepper. Stir it all together until perfectly combined and creamy. At this point, you’ll probably want to sneak a little taste—it’s that good even before baking!
Step 4: Stuff and Arrange
Using a spoon, fill each mushroom cap generously with the cheesy, savory mixture, slightly mounding it on top for that classic “stuffed” look. Place each stuffed mushroom on a baking sheet lined with parchment paper to prevent sticking and ensure easy clean-up.
Step 5: Bake to Golden Perfection
Bake the mushrooms in your preheated oven for about 20 minutes, or until the tops are golden and the mushrooms are tender. The aroma alone will have everyone circling the kitchen! Let the mushrooms cool for a minute or two before arranging on your serving platter—that filling will be piping hot.
How to Serve Keto Stuffed Mushrooms Recipe
Garnishes
For a fresh finishing touch, sprinkle extra chopped parsley on top of your Keto Stuffed Mushrooms Recipe right before serving. A light dusting of grated Parmesan or even a sprinkle of crushed red pepper flakes (if you like a little heat) takes them over the top and adds a beautiful pop of color.
Side Dishes
These stuffed mushrooms pair perfectly with a crisp green salad, roasted low-carb veggies, or a charcuterie board loaded with cheeses and olives. If it’s a party, serve alongside another keto classic like deviled eggs or a creamy dip for a gorgeously indulgent spread.
Creative Ways to Present
Elevate your presentation by arranging the mushrooms on a rustic wooden board or a glossy white platter. Try threading small skewers through the mushrooms for bite-sized, party-perfect appetizers, or nestle them on small beds of lettuce for an elegant touch—there’s really no wrong way to showcase your Keto Stuffed Mushrooms Recipe!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (a very big if!), simply store your Keto Stuffed Mushrooms Recipe in an airtight container in the fridge for up to 3 days. They reheat well and make a tasty, quick snack.
Freezing
These stuffed mushrooms can be frozen for up to a month. Arrange the unbaked, filled mushrooms on a tray to freeze individually, then transfer to a zip-top bag once solid. This keeps them from sticking together and preserves their shape.
Reheating
To reheat, bake them in a preheated oven at 350°F until heated through (about 10 minutes fresh from the fridge, a bit longer from frozen). The topping will get bubbly again and the filling stays nice and creamy—just as irresistible as when first baked.
FAQs
Can I use different cheeses in the filling?
Absolutely! Feel free to swap in cheddar, Gruyère, or even a bit of blue cheese for a punchy twist. The key is to keep a balance of melty and flavorful cheeses so the filling remains creamy and rich.
What mushrooms are best for stuffed mushrooms?
Large white button mushrooms or cremini mushrooms work best for this Keto Stuffed Mushrooms Recipe. They hold their shape well, have a nice mild flavor, and are just the right size for one or two satisfying bites.
Can I make the filling ahead of time?
Yes! The filling can be mixed a day in advance and stored in the fridge. When you’re ready, simply stuff your mushroom caps and continue with baking—the flavor only gets better as it rests.
Is this recipe gluten-free?
Yes, this Keto Stuffed Mushrooms Recipe is completely gluten-free, but as with any dish, always double-check your individual ingredients to make sure they haven’t come into contact with gluten during processing.
How do I prevent watery mushrooms?
Two quick tips: sauté the chopped stems to evaporate excess moisture before mixing into the filling, and don’t skip letting the mushroom caps cool slightly before serving. This way, your stuffed mushrooms will be perfectly plump, not soggy.
Final Thoughts
There’s just something irresistible about this Keto Stuffed Mushrooms Recipe—creamy, cheesy, and savory with a hint of freshness and loads of flavor. Whether you’re keto or simply love great food, give these a try and enjoy every bite. Let this become a staple for your gatherings and weeknight cravings!
Print
Keto Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Keto Stuffed Mushrooms are a flavorful and satisfying appetizer perfect for any occasion. Filled with a creamy and savory mixture of cheeses, bacon, and seasonings, these mushrooms are a low-carb, gluten-free delight.
Ingredients
Mushrooms:
- 20 large white mushrooms, stems removed and finely chopped
Filling:
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 4 strips bacon, cooked and crumbled
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Clean and prepare mushrooms: Clean the mushroom caps with a damp paper towel and set aside.
- Sauté mushroom stems: Heat olive oil in a skillet, add chopped mushroom stems and garlic. Sauté until tender.
- Prepare filling: In a mixing bowl, combine cream cheese, Parmesan, mozzarella, bacon, sautéed mushrooms, parsley, onion powder, salt, and pepper. Mix well.
- Fill mushrooms: Spoon the filling into each mushroom cap, mounding it on top.
- Bake: Place stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 20 minutes until golden.
- Serve: Allow to cool slightly before serving.
Notes
- You can prepare these mushrooms ahead and refrigerate them unbaked for up to 24 hours.
- For a spicier flavor, add a pinch of crushed red pepper flakes to the filling.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
