Skip the breadcrumbs and enjoy these Cheesy Keto Stuffed Mushrooms. Jam-packed with a garlicky white cheddar filling, they make the perfect low carb appetizer for any occasion.
There are many wonderful ways to enjoy mushrooms on a healthy low carb diet. You can blend them into a creamy keto mushroom soup, or add them to cauliflower risotto. And they are simply divine paired with tender pork medallions.
But these cheese stuffed mushrooms are one of my favorite keto appetizers. These tender baked mushrooms have a melty cheddar filling and a hint of fresh sage. They are steakhouse quality!
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 share. Bummer!
Why you will love this recipe
Have you ever wondered why so many stuffed mushroom recipes call for breadcrumbs? The filling really doesn’t need them to have a good consistency. It’s just unnecessary filler, in my opinion.
This recipe uses the mushroom stems as part of the filling, which gives it great consistency, as well as more intense mushroom flavor. And there’s less waste!
I recommend using a good, flavorful cheese like Cabot Seriously Sharp, as it complements the umami of the mushrooms. A little garlic and sage or thyme brings it all together.
And these delicious keto stuffed mushrooms have only 4.3g net carbs per serving. So they are an appetizer you can feel good about serving any time you want!
Reader reviews
“The baby bellas were shouting to me! I used them, added a splash of dried onion and cayenne. They were fabulous and I did make a meal of them! Thank you for all your work on healthy recipes(HUG)! You are my go-to keto recipe queen!.” — Kat
“I have made these several times and it is my husbands favorite recipe – he does not do keto! The sage is key!!”– Jessica
“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.” — AngelaB
Ingredients you need
- Button or crimini mushrooms: Try to pick mushroom caps of a decent size. The really small ones are hard to fill with much of the cheesy stuffing.
- Butter: Use salted butter to cook the mushroom stems, garlic and sage. It also adds great flavor.
- Garlic: I prefer using fresh garlic because it adds so much more flavor than garlic powder. But you could use garlic powder if you don’t have fresh.
- Fresh sage: If you can’t get fresh sage, use about ½ teaspoon dried ground sage in the filling instead. You can also use fresh thyme or basil.
- Cream cheese: Full fat cream cheese adds a rich melty quality to the filling.
- Sharp white cheddar: The sharpness of a good cheddar balances out the mild cream cheese.
- Salt and pepper
Step-by-step directions
- Brush the mushrooms with a damp cloth to remove any dirt, then remove the stems from the mushroom caps. Finely dice the stems but keep the mushroom caps whole.
- 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.
- 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 a greased large glass or ceramic baking dish and bake at 350ºF 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.
Expert tips
One of the best part about these cheese stuffed mushroom 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.
To remove the stems, just gently pull and twist, and they should come right out in one piece. They give the filling more volume and some more of that delicious umami flavor. Chop them up finely, and sauté with garlic and butter.
Use a small spoon to pack as much of the cheesy filling as you can into each mushroom cap. You can mound any extra 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 the cheese 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.
Frequently Asked Questions
Mushrooms pair well with almost any variety of cheese, both strong and mild. You can go with classic combinations like cheddar or mozzarella, or get more adventurous and add brie or bleu cheese. These cheese stuffed mushrooms use both cream cheese and sharp cheddar for a rich and flavorful filling.
If you have any leftovers you can place them in an airtight container and refrigerate for up to 4 days. You can reheat them in the microwave or bake them in the oven at 350ºF for a few minutes. Stuffed mushrooms don’t really freeze that well as the texture of the mushroom changes after thawing.
This cheese stuffed mushroom recipe has 4.9g of carbs and 0.6g of fiber per serving. That comes to 4.3g net carbs for 4 mushrooms.
More delicious keto appetizers
Cheesy Stuffed Mushrooms Recipe
Ingredients
- 24 medium button or crimini mushrooms
- 2 tablespoon salted butter
- 2 cloves garlic minced
- 2 teaspoon chopped fresh sage
- Salt and pepper
- 3 ounces cream cheese softened
- 6 ounces sharp white cheddar grated
Instructions
- Brush the mushrooms with a damp cloth to remove any dirt, then remove the stems from the mushroom caps. Finely dice the stems but keep the mushroom caps whole.
- 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 350ºF 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.
Lorre says
Sounds great I wonder about crushed pork rinds on top? I love your recipes ❤️
Thank you for all you do.
Carolyn says
Sure! I would do them toward the end, so they don’t overcook.
Jennifer Korn says
I am unable to make it to the store and I don’t have cream cheese. Think sour cream would work?
Carolyn says
Too liquidy! I am not really sure what to suggest here. Maybe just more shredded cheese and stuff it into the mushrooms well.
Marla says
do you recommend roasting the mushrooms empty first, so they release some of the water in them? I saw that in another stuffed mushroom recipe, to roast upside-down for about 10 minutes so they release their water, and then flip them over and fill with the stuffing and bake until the cheese is bubbly, etc. I’m not a mushroom person, but my husband likes them.
Carolyn says
I don’t really think they need it. An extra step… but you’re certainly welcome to try.
Nancy Roth says
Can’t wait to make these! Cabot Seriously Sharp Cheddar is my all time favorite, too.
MaryB says
Can I make these ahead and freeze? Maybe undercook?
Carolyn says
I am sorry, I have never frozen them so cannot advise.
Kristin L Rathjen says
I usually make a recipe just as it’s written the first time. That didn’t work this time because I had too many mushrooms and didn’t want to waste them, I had baby portobellas instead of the ones listed, and I couldn’t find any sharp white cheddar in the fridge in the middle of making them. But surprisingly this recipe is rather forgiving. I made 35 mushrooms so I just added about 50% more to the ingredients. And since I didn’t have the cheddar, I used what I had, which was swiss. I like swiss so they were still pretty good. But I think I might have liked cheddar better. The one thing I think I really would have liked better is some kind of breadcrumb in the stuffing – maybe pork rinds? Or actual low carb breadcrumbs? Most regular recipes include that and I think I might try that next time. The other thing I did, but I won’t know how well it works, is stuffed the ‘shrooms, but only cooked the ones I had for lunch. The rest I refrigerated to be baked fresh when I’m ready. I would definitely do this again.
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!
Angela Casto says
Steakhouse quality. We loved them. So yummy!
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?
Jim S says
I don’t know how you are cleaning your mushrooms, but DON”T wash them. It only incorporates more water into them. Instead, just gently wipe them off with a damp paper towel to remove any dirt and debris from the outside.
Carolyn says
Agree… and standard mushrooms are grown in sterile environments anyway. Many people don’t know that!
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! 😉