Stuffed Mushrooms with cream cheese are an easy appetizer to whip up. This is the easiest stuffed mushroom recipe sure to produce the most mouthwatering and delicious mushroom caps you will eat this year.
Every party needs a variety of appetizer options and with the holidays coming up no doubt you are looking for yours.
A super simple cream cheese recipe (low carb, KETO, and vegetarian friendly), it’s not hard to alter and make your own with crab meat or sausage for additional flavor. Plus the cayenne kick is perfect! This is an amazing stuffed mushroom recipe!
Spreading out the veggies and fruits make sure that no matter who is eating at your party, there will be no food left when you learn how to make stuffed mushrooms with cream cheese and bacon.
And of course if you need to stick to a Keto Diet, here are some other amazing Keto Appetizers that won’t be turned down at your next party!
Stuffed Mushrooms Recipe
Making keto stuffed mushrooms with cream cheese is pretty easy.
Of course you don’t need specific mushrooms like portabellas but I used specific stuffing mushrooms to get as much inside area as possible for the cream cheese.
While this is a vegan stuffed mushroom, you can also stuff them with precooked crab meat, sausage, bacon- pretty much anything you love to bite into.
You can make tons of kinds with this base cream cheese recipe and put a variety of mushroom caps on your appetizer tray.
And don’t be afraid- this is a totally simple side dish recipe that you can do.
Keto Stuffed Mushrooms
Carbs in mushrooms are pretty slim. In fact, there are only about 3 carbs in a cup of whole mushrooms.
Adding the goodies like cheese and butter alters that, so check our carb manager calculation to see below the estimated carb count for these.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what ingredients you need to gather to get started:
- whole mushrooms
- butter
- minced garlic
- cream cheese
- Parmesan cheese
- onion powder
- cayenne pepper
- salt
- chopped fresh parsley
RELATED RECIPES: Stuffed Strawberries, Stuffed Jalapenos
OTHER APPETIZERS TO SERVE: Cucumber Dip, Spinach Artichoke Dip, Shrimp and Cream Cheese Dip
Flavor Tip: These keto mushrooms with cream cheese have a little kick with the cayenne
, but its easy to omit if you do not want any spice.
Are Stuffed Mushrooms Keto Friendly?
Dietary Information: These stuffed mushrooms are Low Carb, KETO Friendly, and Gluten Free Appetizer! Remember by pinning this special PIN!
Disclaimer: Dietary information provided by Carb Manager. If you are on a KETO or Low Carb diet, always make sure to double check your own information with this or My Fitness Pal based on the brands and weights you use.
I am not responsible for the calculations but do try to provide as much information as possible for readers to make informed decisions.
How to make Stuffed Mushrooms
Preheat oven to 350 and grease a baking sheet with non stick cooking spray. Set aside.
Break off stems of mushrooms and set aside.
Place mushrooms, top side down onto prepared baking sheet.
Add butter and garlic to a skillet.
Dice mushroom stems and add to skillet.
Cook over medium heat until mushrooms begin to soften.
Now add cream cheese, Parmesan cheese and spices and reduce heat to low.
Continue to cook and mix until cheese is melted.
Use a 1 tablespoon portion scoop
to fill the mushrooms.
Fill the scoop half way and press the filing into the mushroom.
Place another half filled scoop on top.
How long do you bake cream cheese stuffed mushrooms?
SO QUICK! Just bake the mushrooms for 20 minutes until hot.
Garnish with fresh chopped parsley if desired.
Stuffed Mushrooms with Cream Cheese (KETO, Low Carb)
Ingredients
- 12 whole mushrooms
- -I used stuffing mushrooms
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 6 ounces cream cheese cubed
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper or omit if you don't like spice
- 1/4 teaspoon salt
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 350 and grease a baking sheet with non stick cooking spray. Set aside.
- Break off stems of mushrooms and set aside. Place mushrooms, top side down onto prepared baking sheet.
- Add butter and garlic to a skillet. Dice mushroom stems and add to skillet. Cook over medium heat until mushrooms begin to soften. Add cream cheese, Parmesan cheese and spices and reduce heat to low. Continue to cook and mix until cheese is melted.
- Use a 1 tablespoon portion scoop to fill the mushrooms. Fill the scoop half way and press the filing into the mushroom. Place another half filled scoop on top.
- Bake for 20 minutes until hot. Garnish with fresh chopped parsley if desired.
Video
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Comments & Reviews
Amy says
Theses were so good! I’ve been looking for side dishes to go with my keto dinners. The stuffed mushrooms make an excellent side dish! The whole family love them!
i’m not sure what type of mushrooms you used. But, I will say after making a double batch, I ended up having too much cheese filling for 24 button mushrooms.
Trisha says
Amy, thanks for going out of your way to leave a comment on my stuffed mushrooms recipe! I used regular stuffing mushrooms but there may be a different name at other stores. I will keep an extra eye out next time I am doing them to see if the recipe can be scaled for different sizes! ~Trisha
Liliana says
I just made these – they are incredibly good.
Thank you taking the time to put this recipe out there for all to share. Awesome!!
Trisha says
Thank you for taking the time to make them and come back and tell me. Thats so awesome!
Jamie Stevenson says
These are super easy to make and very yummy! Do you have the nutritional information anywhere? I couldn’t find it..maybe I’m overlooking it
Trisha says
Its near the top of the post under Dietary information 🙂 Theres a picture
Jody says
These were amazing! Highly recommend!
Jill says
Do the mushrooms need to be pre baked? Aren’t they watery?
Jill says
I should’ve said I’m currently making them right now haha!! As per your recipe ☺️
Trisha says
They do not need to be prebaked, I havent gotten any feedback from readers that theirs was watery.
Teresa says
So easy and a big hit with both the low carbers and vegetarians in my family.
Trisha says
Glad you loved it!
Cori says
I love these mushrooms but I cannot find them in carb manager. I see the dietary info you posted but what is the serving size??
Trisha says
The recipe makes 12, which we say is for 6 people, so we consider a serving size 2 mushrooms 🙂
Jan says
I love baked stuffed mushrooms. I’m trying these but I’m going to add some crushed Pork Rinds and instead of the salt, a little Tamari (which is gluten-free soy sauce).
Trisha says
that sounds totally delicious!!
Jess says
Make these today. Super good!
Bella Hardy says
Absolutely love your creative idea with stuffed-mushrooms with cream cheese! As you know I made it a short while ago and it was lovely! Thx, Trisha for sharing!
Trisha says
I am so glad you enjoyed it!
AutumnMack says
Have you ever tired making these up but storing them in your fridge and making them later? I want to incorporate these into my weekly meal planning.
Trisha says
hi Autumn! I havent done that before. My only feedback would be that mushrooms tend to get slimy in the fridge after too long, but I think you could probably prep these 2-3 days in advance before cooking and they should be fine if sealed properly.
Vanessa says
Thanks for sharing! How far ahead of time can I make them?
Trisha says
You could prep them the night before since its just cream cheese, cover with foil and then cook next day.
Gail Jewson. says
I made these for our Valentine appetizer before dinner. The only difference I made was omitting the cayenne and splashed some Worcestershire in the mix. I sure won’t wait another year to make them! Thanks for sharing😋
Trisha says
Your way sounds wonderful too! I am so glad you enjoyed these stuffed mushrooms- personally I find them easy enough to make year round too. 🙂
~Trisha
Darsey says
Great!! Rich tasting. I sub Serrano exports instead of cayenne added red onions and smoked salmon and a hand full of fresh spinach 1 red bell pepper just the bottom part chopped up pepper garlic of course came out delish I used portobello mushroom the bigger ones and made it a meal instead wonderful so many options but this base is delish thanks
Darsey says
Serrano peppers not exports ,typo in auto correct sorry
Trisha says
I love the addition of serrano peppers! I am so glad you enjoyed the recipe and Ill have to try it your way too!
Crystal Hornby says
I’ve made these so many times. I put diced shrimp, lemon and dill in the cream cheese mic. Yummo
Trisha says
All of that sounds amazing!! I think mushrooms are delish with seafood – so decadent! Thanks for your feedback!
R Little says
So yummy! Love them!
Margaret says
Really good! Not watery at all. My mushrooms were just medium size and I was able to get 18 stuffed mushrooms out of the recipe.
Mel says
I added a can of crab and it was sooo good! Thanks:)