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
- minced garlic
- cream cheese
- Parmesan cheese
- onion powder
- cayenne pepper
- chopped fresh parsley
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.
- 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
- 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.
Serving Size:6 people
Amount Per Serving: Calories: 149Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 273mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 4g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.