Mushroom lovers, rejoice! These keto stuffed mushrooms are packed with a creamy sharp cheddar filling for the ultimate low carb appetizer. This post is sponsored by Cabot Creamery.
There are any number of delicious ways to make keto stuffed mushrooms, but this recipe may have just shot to the top of my list. Tender baked mushrooms with a creamy, sharp cheddar filling and a hint of fresh sage – oh so good.
You need to add these cheese stuffed mushrooms to your must make list! I just made them last week and I already want to make them again.
I made these for a much needed stay-at-home date night dinner with my husband. We gathered together a collection of appetizers and charcuterie and sat down together to watch a movie.
And the moment I popped one of these cheese stuffed mushrooms in my mouth, I was in pure heaven. I could have eaten the whole batch and called it dinner. Except my husband loved them too so I had to save him some. Darn it.
Stuffed Mushroom Inspiration
My cheese drawer is always filled with at least a few bricks of Cabot cheddar, and I wanted to make something a little different for our date night. So I grabbed a brick of the Seriously Sharp and got to work.
There’s nothing quite like Cabot cheddar – they really do make some of the best cheddar I’ve ever tasted. Aged perfectly to bring out that cheddary tang, I knew it would give the best flavor to my keto stuffed mushrooms.
I’m proud of my long-standing relationship with Cabot Creamery Coop. They aren’t just any old company, they are a farmer owned cooperative of over 800 farm families in New England and New York.
So many of my recipes feature their delicious cheddar, such as my Keto Drop Biscuits and my Keto Cheese Crackers. I always know that the addition of some Cabot cheese will bring out the best flavor. And did you know that all of their cheddars are completely lactose free?
Tips for Keto Cheese Stuffed Mushrooms
- Try to pick mushroom caps of a decent size. The really small ones are hard to fill with much of the cheesy stuffing.
- To remove the stems of the mushrooms, just gently pull and twist, and the should come right out in one piece.
- Don’t throw away those mushroom stems! They give the filling body and some more of that delicious umami flavor. Chop them up finely, and saute with garlic and butter.
- If you can’t get fresh sage, use about ½ teaspoon dried ground sage in the filling instead. Dried spice are much more potent than fresh so you want less.
- Really jam pack the filling into the cavities with a small spoon to get as much sharp cheddar flavor in there as possible. You can mound it a bit on top as well.
- Bake your mushrooms in a glass or ceramic dish. Metal conducts heat more efficiently but the bottoms of your mushroom caps may brown too quickly.
- Once your cheesy filling is melted and lightly browned on top, they should be done. You don’t want to overcook them, as the mushrooms soften too much and are hard to pick up.
And the best part about this cheesy keto stuffed mushroom recipe is that you can scale up or down, according to how many you want. Make a half batch for a small family group, or a double batch for a big party.
Enjoy!
More keto mushroom recipes
- Creamy Chicken and Mushrooms
- Keto Cream of Mushroom Soup
- Cauliflower Mushroom Risotto
- Tenderloin Steak with Garlic Mushroom Butter
- Pizza Stuffed Portobellos
White Cheddar Stuffed Mushrooms
Ingredients
- 24 medium button or crimini mushrooms
- 2 tbsp butter
- 2 cloves garlic minced
- 2 tsp chopped fresh sage
- Salt and pepper
- 3 ounces cream cheese softened
- 6 ounces sharp white cheddar grated
Instructions
- Wash the mushrooms and remove the stems, then finely dice the stems.
- In a medium skillet over medium heat, melt the butter. Add the diced mushroom stems and garlic, and saute until tender and fragrant, about 3 minutes.
- Stir in the sage and season with salt and pepper. Saute one more minute, then remove from heat and let cool 5 minutes.
- Preheat the oven to 350F and grease a large glass or ceramic baking dish.
- In a large bowl, combine the cream cheese, grated cheddar, and sautéed mushroom mixture. Use a rubber spatula to mix well.
- Spoon the mixture into the mushroom caps, pressing in to fill the whole cavity. Place in the prepared baking dish and bake until the cheese is bubbling and melted, and the mushrooms are tender, 15 to 20 minutes.
- Remove and let cool 10 minutes, then sprinkle with chopped sage before serving.
Jessica Jose Clark says
I have made these several times and it is my husbands favorite recipe – he does not do keto! The sage is key!
JoAnn R says
I made these and they tasted fantastic but mine gave off a lot of water when they baked so they were very wet which gave an unpleasant mouth feel. Any suggestions on what to do about that?
Carolyn says
Not really sure. Maybe bake them a bit first, then pat them dry?
AngelaB says
My BFF came for a visit a couple of weeks ago snd she made these for us. I’m ok with mushrooms but it’s not something I cares much about, until BOOM! One bite of these and I was immediately hooked. They’re so delicious I know I ate way more than one serving, but I don’t regret it. Heck, I’ll cut my carbs on something else.
I can’t wait to make them for my mushroom-loving daughter this weekend. Like my husband, her guy doesn’t care for mushrooms but again, like my husband, I think this recipe will change his mind. Thanks so much for sharing your creative recipes with us. You’ve made my keto lifestyle so much more enjoyable!
Carolyn says
Wow, I am glad they were such a hit!
Stephanie N says
These were so delicious!
Lacey says
Is it ok to use dried rubbed sage?
Carolyn says
I can’t see why not!
Tash says
Is there anyway to freeze these, whether before or after cooking? Thank you!
Carolyn says
I haven’t tried, to be honest. Not sure they would fare that well but it’s worth a try.
Tannis says
These are to die for! I’ve shared the recipe with all my friends!
Kelly P says
Not too big on dealing with the popular sausage stuffed mushroom recipes even though I like them, this was the perfect low carb recipe I was hoping to find! Easy enough, but plenty of flavor and yum! Even my non-low carbers, hub & teen boy loved them! Thank you so much for this! I’m trying your lemon bars next!
Melissa says
Wow – these were so good! I plan on making them again soon!
Suzy says
I am loving the type of cheese you used with these mushrooms! So tasty and easy to make!
Heather says
I love these because they are great for my husband who is on Keto but also for the whole family. We all love them!
Kathy Malcolm Hall says
This dish is fabulous! The pairing of the sharp Cabot, sage, and tangy cream cheese marry so well. I and my family are new converts to Keto due to health concerns and as the primary cook, I am thrilled to find your offerings. This one is going in the entertainment rotation as soon as we are partying again! Thank you, Carolyn.
Nancy Bartlett says
I can’t wait to make these! The only thing I would say is you NEVER wash mushrooms; wipe them clean with a slightly damp paper towel or cloth, and you can further avoid excess moisture by removing the gills. ( not a criticism, just a pointer from a former professional caterer/personal chef).
Carolyn says
LOL… Nancy, that’s what I meant by wash. I would think most people knew that.
heather says
I hate mushrooms but am making this for my husband and mother… I didn’t know that… so thank you Nancy 🙂
H
Susan McCreary says
Thank you, I didn’t know that.
Lori says
Oh, wow! I didn’t know this! I wash everything to the extreme…including mushrooms. I am so glad to learn about this.
Sarah G. says
A friend gave me a recipe for Longhorn Steakhouse white cheddar stuffed mushrooms, and I stumbled upon it earlier this morning. And then boom! Here this is, so I’ll be making these this week. I always have several blocks of Cabot in my fridge too! Toured there a couple years ago- amazing place. Thank you!!!
Carolyn says
Okay, that’s total serendipity! I believe theirs is made into a thick cheese sauce with flour… not exactly keto! 😉