Keto Stuffed Mushrooms Recipe
These Keto Stuffed Mushrooms are a cheesy, low-carb appetizer filled with a creamy blend of spinach, garlic, herbs, and cheese. Baked until the mushrooms are tender and the tops are golden, they're perfect for parties, holiday gatherings, or an easy snack that comes together in under 30 minutes.
Equipment
- Baking sheet or baking dish
- Mixing bowl
- Small skillet
- Wooden spoon
- Chef's knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 18 large white button or cremini mushrooms
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 cup chopped fresh spinach
- 4 ounces cream cheese softened
- 1 cup shredded mozzarella cheese divided
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Remove the mushroom stems and finely chop them. Wipe the mushroom caps clean with a damp paper towel.
- Melt the butter in a skillet over medium heat. Cook the chopped mushroom stems and garlic for 2 to 3 minutes until softened. Add the spinach and cook until wilted, then remove from the heat.
- In a mixing bowl, combine the cream cheese, half of the mozzarella, cheddar cheese, Parmesan, sun-dried tomatoes, Italian seasoning, garlic powder, salt, and pepper. Stir in the cooked mushroom mixture until well combined.
- Fill each mushroom cap generously with the cheese mixture and place them on the prepared baking sheet. Sprinkle the remaining mozzarella over the tops.
- Bake until the mushrooms are tender and the cheese is melted and lightly golden.
- Let the mushrooms cool for a few minutes before garnishing with fresh parsley and serving warm.
