Keto Stuffed Mushrooms
Indulge in the savory goodness of keto-stuffed mushrooms, a delightful appetizer that combines the earthy flavors of mushrooms with a delectable low-carb filling. Whether following a ketogenic lifestyle or looking for a delicious and healthy option, this recipe is a winner.
In this blog post, we’ll explore what makes this stuffed mushroom recipe so irresistible, provide you with the list of ingredients you’ll need, guide you through the step-by-step directions, offer variations to suit your taste, and suggest delectable pairings to elevate your culinary experience. Get ready to delight your taste buds and impress your guests with these keto-friendly stuffed mushrooms!
What You’ll Love about this recipe
- A Flavor Explosion: Each bite of these low-carb stuffed mushrooms is a burst of savory flavors, combining the richness of mushrooms with a delectable low-carb filling that will leave you craving more.
- Low-Carb Goodness: Embrace a healthier lifestyle without sacrificing taste. These stuffed mushrooms are the perfect keto appetizer and perfect for those watching their carbohydrate intake, allowing you to enjoy a guilt-free indulgence.
- Versatility and Ease: This recipe serves as a versatile canvas for creativity. With simple ingredients and straightforward preparation, you can customize the filling to suit your taste preferences and dietary needs.
What You’ll Need
- Mushrooms: I prefer large white mushrooms for this recipe, but you can use smaller button or cremini mushrooms for smaller bites.
- Onion: Finely diced white onion.
- Garlic: Fresh garlic pressed.
- Cream Cheese: Softened to room temperature.
- Sausage: Any kind of sausage you like can be used in this recipe.
- Bacon: Crispy bacon to top the mushrooms.
- Parsley: Freshly minced parsley adds color and freshness to the baked stuffed mushrooms.
How to make Stuffed Mushrooms
- Preheat the oven to 400℉ (205℃)
- Prepare the mushrooms by removing the stems and setting them aside for the filling. Wipe the outside of each mushroom cap with a damp paper towel.
- Place the mushroom caps in a baking dish and season with olive oil, salt, and pepper.
- Sauté the mushroom stems, onion, and garlic in oil until the mushrooms are soft and the onions are see-through.
- Combine the cream cheese, sausage, and mushroom filling in a large bowl. Add the Italian seasoning and parsley. Mix with your hands to combine.
- Use a spoon or a cookie scoop to fill the mushrooms with equal amounts of the sausage and cream cheese mixture.
- Bake for 30 minutes, until the filling is cooked through. Internal temperature should be 160℉ (72℃)
- Rest for 5 to 10 minutes before serving.
- Optional: Top with crumbled bacon and fresh parsley.
Recipe Variations
With this easy-to-follow recipe for keto stuffed mushrooms, you can treat yourself to a delicious and low-carb appetizer that is both satisfying and packed with flavor. Customize the filling, pair it with complementary sides, and enjoy the versatility of this versatile dish. Whether you’re hosting a gathering or simply looking for a delightful snack, these keto-friendly stuffed mushrooms are sure to be a hit.
- Spinach and Feta Stuffed Mushrooms: Incorporate sautéed spinach and crumbled feta cheese into the filling for a delightful Mediterranean twist.
- Jalepeño Popper Stuffed Mushrooms: Fill each mushroom with cream cheese and chopped jalepeños. Wrap each stuffed mushroom with a slice of crispy bacon before baking to add an irresistible smoky flavor and textural contrast.
- Italian Stuffed Mushrooms: Enhance the filling with Italian seasonings such as dried oregano, basil, and a sprinkle of shredded mozzarella cheese for a taste of Italy.
- Crab Stuffed Mushrooms: You’ll love that this recipe can be made with a different type of meat.
- Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms: Combine chopped sun-dried tomatoes with creamy goat cheese for a burst of Mediterranean flavors to elevate your stuffed mushrooms.
How to make Crab Stuffed Mushrooms
You can swap out the 1 lb of sausage for 1 lb of lump crab meat.
How to Make Vegetarian Stuffed Mushrooms
This recipe can also be made with no meat at all. Swap in more chopped mushrooms to replace the sausage in this recipe. I recommend using 1 to 2 cups of chopped mushrooms. They will shrink quite a bit during cooking.
FAQs and Expert Tips
You can prebake the mushroom caps if you prefer to remove as much excess water as possible.
To prebake mushrooms, toss them in a generous amount of olive oil, salt, and pepper and bake at 350℉ for about 10 minutes. Drain off any excess liquid before filling each mushroom.
To prepare mushrooms for stuffed mushrooms, start by removing the stems and setting them aside for the filling. Wipe off the outside of each mushroom with a damp cloth.
I don’t like to soak mushrooms in water. I feel like they absorb too much water, and then you end up with a wet, soggy mess when you try to cook them.
Can I prepare stuffed mushrooms in advance?
Yes, you can make stuffed mushrooms ahead of time. Firstly, they are tasty even at room temperature. But, they also are easy to reheat right before a party if you like them warm.
Stuffed mushrooms bake for 30 minutes at 400℉ (204℃)
Button mushrooms, the white ones, come in various sizes and are perfect for stuffed mushrooms. Cremini mushrooms, also known as baby bella mushrooms, are also great for stuffed mushrooms.
Yes, stuffed mushrooms can be frozen and then reheated later.
Freeze them in an airtight container for up to three months.
To reheat stuffed mushrooms, take them out of the freezer and thaw them in the fridge.
In the oven: Preheat the oven to 350℉. Heat for 10 to 15 minutes. The internal temperature should be 165℉.
Microwave: Place the mushrooms on a microwave save plate and reheat for 2 minutes.
More Appetizer Recipes You’ll Love
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Crispy and Delicious: A Guide to Making Perfect Latkes
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Keto Stuffed Mushrooms Recipe
Equipment
Ingredients
- 12 large white mushrooms, stems removed and reserved for the filling
- 3 tablespoons olive oil (affiliate link)
- 1 teaspoon salt (affiliate link)
- ¼ teaspoon pepper
- 1 lb sausage, Italian, spicy or sweet
- 12 ounces cream cheese, full fat
- ⅓ cup onion, finely chopped
- 1 clove garlic, pressed
- 2 teaspoons Italian seasoning
- 2 teaspoons dried parsley
Toppings
- 6 slices bacon, fried and crumbled
- 2 tablespoons fresh parsley
Instructions
- Preheat the oven to 400℉ (205℃)
- Clean the mushrooms by wiping the outside of each mushroom cap with a damp paper towel.12 large white mushrooms
- Remove the mushroom stems and set aside for the filling. These will be chopped for the filling.
- Place the mushroom caps in a baking dish and season with olive oil, salt, and pepper.3 tablespoons olive oil, 1 teaspoon salt, ¼ teaspoon pepper
- Sauté the chopped mushroom stems, diced onion, and garlic in olive oil until the mushrooms are soft and the onions are translucent.⅓ cup onion, 1 clove garlic
- Combine the cream cheese, sausage, and the mushroom filling in a large bowl. Add the Italian seasoning and parsley. Mix with your hands to combine.1 lb sausage, 12 ounces cream cheese, 2 teaspoons Italian seasoning, 2 teaspoons dried parsley
- Use a spoon or a cookie scoop to fill the mushrooms with equal amounts of filling.
- Bake for 30 minutes, until the filling is cooked through. The internal temperature should be 160℉ (72℃).
- Rest for 5 to 10 minutes before serving.
- Optional: Top with crumbled bacon and fresh parsley.6 slices bacon, 2 tablespoons fresh parsley
Laura’s Tips + Notes
Recipe Variations
- Crab stuffed mushrooms – substitute one lb of lump crab meat for the sausage.
- Spinach and Feta Stuffed Mushrooms: Incorporate sautéed spinach and crumbled feta cheese into the filling for a delightful Mediterranean twist.
- Jalepeño Popper Stuffed Mushrooms: Fill each mushroom with cream cheese and chopped jalepeños. Wrap each stuffed mushroom with a slice of crispy bacon before baking to add an irresistible smoky flavor and textural contrast.
- Italian Stuffed Mushrooms: Enhance the filling with Italian seasonings such as dried oregano, basil, and a sprinkle of shredded mozzarella cheese for a taste of Italy.
- Crab Stuffed Mushrooms: You’ll love that this recipe can be made with a different type of meat.
- Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms: Combine chopped sun-dried tomatoes with creamy goat cheese for a burst of Mediterranean flavors to elevate your stuffed mushrooms.
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