If you’re searching for a savory low-carb appetizer that’s wildly satisfying, this Keto Stuffed Mushrooms Recipe is about to become your new go-to favorite. Creamy, cheesy, loaded with bacon, and full of garlicky goodness, these mushroom bites are irresistible whether you’re keto, gluten-free, or just a true mushroom lover. The combination of fresh herbs and three cheeses melts into a gooey, golden filling that will have everyone coming back for seconds (and maybe thirds!).
Ingredients You’ll Need
With just a handful of familiar ingredients, you’ll be amazed at how much flavor packs into every bite. Each one plays a crucial role, giving this Keto Stuffed Mushrooms Recipe its delightful texture, scent, and that picture-perfect, bubbly top.
- 16 medium white mushrooms: The star of the show, offering a tender base with a gentle, earthy taste.
- 4 oz cream cheese, softened: Brings irresistible creaminess and helps bind all the other ingredients together.
- 1/2 cup shredded mozzarella cheese: Delivers that gorgeous stretch when you bite in and melts beautifully on top.
- 1/4 cup grated Parmesan cheese: Adds sharp, salty depth and helps brown the tops to golden perfection.
- 2 cloves garlic, minced: For bold, aromatic notes that pair perfectly with juicy mushrooms.
- 1/4 cup finely chopped cooked bacon: Brings a smoky, savory crunch that makes these mushrooms unforgettable.
- 2 tablespoons chopped fresh parsley: Bursts of color and herbal brightness to balance the rich, cheesy filling.
- 1/4 teaspoon onion powder: Sneaks in subtle, sweet undertones that enhance the overall flavor.
- 1/4 teaspoon salt: Essential for seasoning all those layers of flavor just right.
- 1/4 teaspoon black pepper: Adds a gentle, peppery kick for a perfectly seasoned filling.
- 1 tablespoon olive oil: Used to sauté mushroom stems and garlic, coaxing out extra flavor from every bite.
How to Make Keto Stuffed Mushrooms Recipe
Step 1: Prep the Mushrooms
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper, making cleanup a breeze. Gently clean your mushrooms; a damp paper towel works great to remove any dirt. Carefully remove the stems from the caps and set the caps aside for stuffing. Finely chop the stems—you’ll sauté these for even more mushroom flavor in the filling.
Step 2: Sauté the Stems and Garlic
Warm the olive oil in a medium skillet over medium heat. Add the chopped stems and minced garlic, sautéing for about 3 to 4 minutes. You’ll know they’re ready when they’ve released their moisture and become tender and fragrant. Let the mixture cool slightly before adding it to the cheese filling.
Step 3: Mix the Cheesy Filling
In a medium mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, chopped bacon, chopped parsley, onion powder, salt, and pepper. Pour in your slightly cooled mushroom stem and garlic mixture, then stir everything together until you have a thick, savory cheese filling that’s flecked with herbs and bits of bacon. This is the magic that makes every bite of this Keto Stuffed Mushrooms Recipe so pleasing!
Step 4: Fill the Mushroom Caps
Take the prepared mushroom caps and, using a small spoon or your fingers, fill each one generously with the cheese mixture. Don’t be shy—pile it high! As the mushrooms bake, the filling will bubble and settle, leaving you with a decadent bite.
Step 5: Bake Until Golden
Place the filled caps onto your prepared baking sheet, making sure they’re not overcrowded. Pop them into the oven and bake for 18 to 20 minutes, until the mushrooms are tender and the tops are bubbling and golden. For an extra punch of flavor and color, sprinkle a little more Parmesan over the top during the last few minutes of baking. Serve warm and watch them disappear!
How to Serve Keto Stuffed Mushrooms Recipe
Garnishes
Finish your Keto Stuffed Mushrooms Recipe with a light shower of freshly chopped parsley or extra Parmesan to add a pop of color and extra flavor. If you like a slight heat, a dash of crushed red pepper flakes or cracked black pepper can wake up your tastebuds even more.
Side Dishes
These savory mushrooms are wonderful on their own but pair beautifully with a simple green salad, roasted asparagus, or a platter of marinated olives. For a party vibe, serve them on a large shared board with sliced cucumbers and crunchy radishes for texture contrast.
Creative Ways to Present
Arrange your Keto Stuffed Mushrooms Recipe on a rustic wooden board or a large white platter for a stunning appetizer spread. For extra elegance, serve them nestled in a bed of baby arugula or microgreens. If you’re hosting, offer them with festive toothpicks for easy grabbing—no forks required!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, keep them fresh by transferring the cooled mushrooms into an airtight container. Store in the refrigerator for up to 3 days. The flavors meld even more after a day, making them delicious for snacking.
Freezing
Good news: you can absolutely freeze this Keto Stuffed Mushrooms Recipe! Place cooled, baked mushrooms in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container. They’ll keep well for up to 2 months. To maintain the creamy texture, try to reheat from frozen instead of thawing first.
Reheating
To bring your stuffed mushrooms back to their cheesy, melty glory, pop them into a 350°F oven for 8 to 10 minutes. You can also warm them in an air fryer for a crispier finish. Avoid microwaving, as the filling can become too soft and the mushrooms a bit rubbery.
FAQs
Can I use another type Appetizer
Absolutely! Cremini (baby bella) mushrooms are a great option. They have a slightly deeper flavor and hold their shape beautifully when stuffed and baked, making them ideal for this Keto Stuffed Mushrooms Recipe.
Is this recipe vegetarian?
This recipe contains bacon, but you can easily make it vegetarian by swapping the bacon for chopped sun-dried tomatoes, sautéed spinach, or extra herbs for a plant-based boost to the cheesy filling.
Can I make these mushrooms ahead of time?
Yes, you can assemble the stuffed mushrooms a day ahead and keep them covered in the fridge. When you’re ready to serve, simply bake as directed—easy entertaining without any last-minute stress.
What other cheeses can I use?
If you crave a twist, feel free to swap in sharp cheddar, smoked Gouda, or even goat cheese in place of the mozzarella or Parmesan. Different cheeses lend distinct flavors and can make your Keto Stuffed Mushrooms Recipe uniquely yours!
How do I keep stuffed mushrooms from becoming soggy?
To prevent sogginess, avoid washing the mushrooms directly under running water—use a damp cloth to clean them instead. Also, baking on parchment paper prevents excess moisture from pooling around the mushrooms.
Final Thoughts
This Keto Stuffed Mushrooms Recipe is proof that party appetizers can be quick, crave-worthy, and perfectly low-carb. Whether you’re prepping for a fun dinner or treating yourself to a savory snack, give these cheesy, bacon-filled mushroom bites a try—you’ll love every melty, golden bite!
Print
Keto Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Keto Stuffed Mushrooms are a delicious low-carb appetizer featuring creamy, cheesy filling packed with savory flavors. Perfect for entertaining or as a flavorful snack!
Ingredients
Mushrooms:
- 16 medium white mushrooms, cleaned and stems removed
Filling:
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup finely chopped cooked bacon
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Clean and prep mushrooms: Clean the mushrooms, remove stems, and chop finely. Sauté chopped stems and garlic.
- Prepare filling: In a bowl, mix cream cheese, mozzarella, Parmesan, bacon, parsley, onion powder, salt, and pepper. Add sautéed mushroom mixture.
- Fill mushrooms: Stuff each mushroom cap with the cheese mixture and place on the baking sheet.
- Bake: Bake for 18–20 minutes until golden and tender. Serve warm.
Notes
- For added flavor, top with extra Parmesan before baking.
- These can be prepped ahead and baked just before serving.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg
