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.
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
Mushroom lovers, rejoice! These cheesy keto stuffed mushrooms are packed with a creamy sharp cheddar filling for the ultimate low carb appetizer.
- 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
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.