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 tbsp (2.03 tbsp) salted butter
- 2 cloves garlic, minced
- 2 tsp chopped fresh sage
- Salt and pepper
- 3 ounces (85.05 g) cream cheese, softened
- 6 ounces (170.1 g) 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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OMG! Made these for vd, and both hubby and I swooned! And it wasn’t too much work. I did specifically buy sharp white cheddar (not a bad thing 😉). I might have to make these more often than for special occasions! 🩷
I followed the recipe exactly and it was delicious, so creamy and flavorful. I have a feeling this recipe will go into frequent rotation. Next time, I’ll use thyme, my #1 favorite herb. After that, I might try Gruyere. Basically, the unassuming wee caps invite all kinds of experimentation. This recipe was also a hit with my husband who generally doesn’t like mushrooms. There were no leftovers.
Great to hear!
can you make the componants ahead of time and stuff later?
Absolutely!
thank you i did that … they are just going in the oven now
not sure what temp though. ..
I need to drive out of town for our Thanksgiving meal this weekend. Could I make these the night before and heat them when I get there? Or would it be better to make the filling and put them together there?
Sure!
YUMMMMMM
These mushrooms are a family favorite soooo good I’ve made them every week and they go quick.. thk u absolutely delicious!
wow. tons of flavor. loved it, crowd pleaser.
we didn’t have cheddar, swapped it for gruyere. next time may try adding bacon.
either way, this recipe is a keeper.