These delicious low-carb Keto Stuffed Mushrooms are a great game day appetizer or side dish for your favorite grilled meat.
The tasty garlic and cheese mushroom stuffing will have you coming back for more.
This keto stuffed mushrooms recipe makes 4 serves. 1 serving is 5 stuffed mushrooms. They’re only 3g net carbs per serve!
We recommend making these tasty keto mushrooms fresh, leftovers can be stored in the fridge for up to 3 days. Reheat the keto stuffed mushrooms in the oven or microwave.
Keto Stuffed Mushrooms Ingredients
- 1 pound of Mushrooms, approximately 20 pieces
- 2 tablespoons of Cream Cheese, softened
- 1 tablespoon of Butter
- 1 tablespoon of Parsley, finely chopped
- 3 cloves of Garlic, crushed
- ¾ cup of Cheddar Cheese, grated
- ¼-½ teaspoon of Salt
- ¼ teaspoon of Pepper, ground
How to Make Keto Garlic & Cheese Stuffed Mushrooms
- Preheat your oven to 200C/390F. Prepare a cookie sheet and line with parchment paper, set aside.
- Remove the stalk from the mushrooms and peel the skins. Leaving the skin on can cause your mushrooms to become rubbery.
- In a mixing bowl, add the cream cheese, butter, parsley, and garlic and mix well.
- Add in the remaining ingredients and mix.
- Place the prepared mushrooms on your cookie sheet and fill with the cheese mixture.
- Place in the oven and bake for 15 minutes, until the cheese has browned and the mushrooms are cooked through.
- Serve immediately.
Keto Stuffed Mushrooms - "Garlic & Cheese" - Delicious Low-Carb Appetizer
These delicious Low Carb Stuffed Mushrooms are a great game day appetizer or side dish for your favorite grilled meat. The tasty "Garlic and Cheese" stuffing will have them coming back for more!
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Print Pin Share EmailServings: 4 serves
Calories: 164kcal
Unit Conversion
Ingredients
- 1 pound mushrooms 20 pieces
- 2 tablespoons cream cheese softened
- 1 tablespoon butter softened
- 1 tablespoon fresh parsley finely chopped
- 3 cloves garlic crushed
- 3/4 cup cheddar cheese shredded
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon pepper ground
Instructions
- Preheat your oven to 200C/390F. Prepare a cookie sheet and line with parchment paper, set aside.
- Remove the stalk from the mushrooms and peel the skins. Leaving the skin on can cause your mushrooms to become rubbery.
- In a mixing bowl, add the cream cheese, butter, parsley, and garlic and mix well.
- Add in the remaining ingredients and mix.
- Place the prepared mushrooms on your cookie sheet and fill with the cheese mixture.
- Place in the oven and bake for 15 minutes, until the cheese has browned and the mushrooms are cooked through.
- Serve immediately.
Nutrition
Serving: 5mushrooms | Calories: 164kcal | Carbohydrates: 4g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 331mg | Potassium: 400mg | Fiber: 2g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 4.4mg | Calcium: 167mg | Iron: 0.8mg
Made this recipe?Tag me at @myketokitchen
To make a larger batch of this Low Carb Stuffed Mushrooms recipe adjust the servings above.
Big hit with my family, Easy to prepare. I add alittle grated Parmesan and onion powder. So yummy!
Thank you for the feedback, Susan. We add all sorts of ingredients to these mushrooms. I don’t think we’ve ever made the same one twice.
These are a hit every time I make them Def best served immediately. We used Cabot mature cheese it added such a great flavor 10/10
I like mushroom so much, Its looks woooow, Thanks for sharing….