Name: Keto Stuffed Mushrooms Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 16 large white mushrooms; 4 ounces cream cheese (softened); ½ cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 2 cloves garlic (minced); ¼ cup finely chopped cooked bacon; 2 tablespoons chopped fresh parsley; ½ teaspoon onion powder; ¼ teaspoon black pepper; 1 tablespoon olive oil

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Get ready to fall in love with this Keto Stuffed Mushrooms Recipe—a low-carb appetizer that feels anything but restrictive. Each bite is bursting with creamy, cheesy goodness and smokey bacon, all neatly nestled inside tender mushroom caps. Whether you’re prepping for a festive gathering or just need a snack that feels a little extra, this recipe hits all the right notes: it’s easy to make, endlessly customizable, and guaranteed to have everyone coming back for seconds.

Keto Stuffed Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Keto Stuffed Mushrooms Recipe lies in its simple, everyday ingredients that come together to create truly impressive flavor and texture. From savory cheeses to smoky bacon and earthy mushrooms, every component adds its own special touch to this irresistible appetizer.

Large white mushrooms: Pick ones that are firm and uniform so each bite can be comfortably stuffed and shared.
Cream cheese (softened): The cornerstone of creamy filling, it brings everything together with a luscious texture.
Shredded mozzarella cheese: Melts beautifully for perfectly gooey, stretchy stuffed mushrooms.
Grated Parmesan cheese: Adds a nutty, savory depth and those delightful golden tops after baking.
Garlic (minced): Fresh garlic infuses the whole bite with irresistible aroma and flavor.
Finely chopped cooked bacon: Smoky, crunchy bacon gives a punch of flavor and satisfying texture.
Chopped fresh parsley: Brings brightness and color, making the filling pop.
Onion powder: For subtle savory warmth, without the need for sautéing fresh onions.
Black pepper: A simple touch that brings all the flavors into balance.
Olive oil: Used to sauté the mushroom stems and garlic, infusing the filling with richness.

How to Make Keto Stuffed Mushrooms Recipe

Step 1: Prepare the Mushrooms

Start by preheating your oven to 375°F. Carefully clean your mushrooms by wiping them with a damp paper towel or a soft brush—mushrooms are like little sponges, so you don’t want to soak them. Gently twist and remove the stems, keeping the mushroom caps intact for stuffing. Chop those stems finely and set them aside, as they’re about to become a key part of the flavorful filling.

Step 2: Sauté the Stems and Garlic

Heat the olive oil in a skillet over medium heat. Add your chopped mushroom stems and minced garlic, sautéing for about 3–4 minutes. You’ll know they’re ready when everything is softened and the kitchen smells wonderfully garlicky. This mixture will add an earthy depth and ensure no part of the mushroom goes to waste.

Step 3: Mix the Creamy Filling

In a medium bowl, blend together the softened cream cheese, shredded mozzarella, grated Parmesan, crispy cooked bacon, fresh parsley, onion powder, and black pepper. Once the sautéed mushroom and garlic mixture has cooled slightly, stir it into the bowl. This combination makes for a thick, flavorful stuffing that’s cheesy, herby, and dotted with smoky bacon in every bite.

Step 4: Stuff the Mushrooms

Take each mushroom cap and generously spoon the cheesy filling inside, pressing gently to fill the entire cavity but not so much that it overflows. Place the filled mushrooms on a parchment-lined baking sheet to prevent sticking and to make clean-up a breeze.

Step 5: Bake to Golden Perfection

Slide the tray into your preheated oven and bake for 18–20 minutes. You’ll know your Keto Stuffed Mushrooms Recipe is ready when the mushrooms are tender and the tops start to turn a tempting golden brown. Let them cool just a bit before serving—they are molten right from the oven!

How to Serve Keto Stuffed Mushrooms Recipe

Garnishes

Give your Keto Stuffed Mushrooms Recipe a final flourish with a shower of fresh chopped parsley or a dusting of extra grated Parmesan. You can even add a tiny drizzle of good olive oil for sheen and extra flavor, or a crackle of black pepper to finish.

Side Dishes

Though these mushrooms can totally steal the spotlight solo, they also pair beautifully with simple side salads or crisp roasted vegetables. Think of serving them alongside a leafy green salad with tangy vinaigrette or tender asparagus spears for a well-rounded, low-carb meal.

Creative Ways to Present

Presentation is part of the fun! Try arranging mushrooms on a rustic wooden platter, nestling them over a bed of peppery arugula, or placing colorful cocktail picks for easy grabbing at parties. Want to get fancy? Serve each mushroom in a mini, oven-safe dish for a restaurant-style, individual appetizer experience.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together as they sit, making them just as delicious on day two.

Freezing

The Keto Stuffed Mushrooms Recipe can be frozen both before and after baking. Lay them in a single layer on a tray and freeze until firm, then transfer to a freezer-safe bag or container. To use, bake straight from frozen, adding a few extra minutes to the cooking time, or thaw overnight before reheating.

Reheating

To reheat, simply place the stuffed mushrooms on a baking sheet and warm in a 350°F oven for 8 to 10 minutes until heated through. If you’re in a rush, a quick zap in the microwave will also do the trick—just know they’ll be a little softer.

FAQs

Can I make this recipe vegetarian?

Absolutely! Just leave out the bacon and swap in some finely chopped spinach or sun-dried tomatoes for extra flavor and heartiness—this Keto Stuffed Mushrooms Recipe is genuinely flexible.

What kinds of mushrooms work best?

Large white mushrooms are perfect, but you can use cremini or even baby portobello mushrooms for a slightly earthier flavor and firmer texture. Just choose caps that are big enough to hold plenty of filling.

Can I prep these ahead of time?

Yes! Assemble everything up to a day in advance and keep the unbaked stuffed mushrooms in the fridge, covered. Just pop them in the oven when you’re ready to serve.

Can I substitute other cheeses?

Feel free! Smoked gouda, cheddar, or fontina are all delicious in this Keto Stuffed Mushrooms Recipe, so use what you have or mix and match for fun new flavors.

How do I keep mushrooms from becoming soggy?

Avoid over-washing and make sure not to over-stuff the mushrooms. Baking on parchment and allowing a little space between each mushroom helps them roast rather than steam, keeping the texture just right.

Final Thoughts

Whether you’re on a low-carb journey or just love a flavorful appetizer, give this Keto Stuffed Mushrooms Recipe a spot on your table. Once you’ve tried them, you’ll find yourself craving their cheesy, savory perfection for every gathering and snack break. Go ahead, give them a try—you might just discover your new favorite recipe!

Keto Stuffed Mushrooms Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 16 stuffed mushrooms 1x
Diet: Non-Vegetarian

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Description

These Keto Stuffed Mushrooms are a flavorful and satisfying appetizer perfect for any occasion. With a creamy and cheesy filling, these mushrooms are sure to impress your guests while keeping you on track with your low-carb diet.

Ingredients

Scale

Mushrooms:

16 large white mushrooms

Filling:

4 ounces cream cheese (softened)
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic (minced)
¼ cup finely chopped cooked bacon
2 tablespoons chopped fresh parsley
½ teaspoon onion powder
¼ teaspoon black pepper

Additional:

1 tablespoon olive oil

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Instructions

Preheat the oven: Preheat the oven to 375°F.
Clean and prep mushrooms: Clean the mushrooms and remove the stems. Chop the stems finely and set aside.
Sauté the filling: Heat olive oil in a skillet, sauté chopped stems and garlic until softened.
Prepare the filling: In a bowl, mix cream cheese, mozzarella, Parmesan, bacon, parsley, onion powder, and black pepper. Add sautéed mushroom mixture.
Stuff the mushrooms: Spoon filling into mushroom caps and place on a baking sheet lined with parchment paper.
Bake: Bake for 18–20 minutes until tender and golden on top. Let cool slightly before serving.