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. 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!
Every party needs a variety of appetizer options and with the holidays coming up no doubt you are looking for yours. I like my trays filled with stuffed mushrooms, stuffed jalapenos and a variety of dips and cheese balls. I also LOVE LOVE these avocado deviled eggs, so make sure you print off that recipe too.
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.
Stuffed Mushrooms Recipe
Making 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
- 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
Flavor Tip: These mushrooms with cream cheese have a little kick with the cayenne
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
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.
Fall Favorite Side Dishes
Need more side dishes to share? Try one of my family favorite recipes:
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.
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.
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
I just made these – they are incredibly good.
Thank you taking the time to put this recipe out there for all to share. Awesome!!
Thank you for taking the time to make them and come back and tell me. Thats so awesome!
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
Its near the top of the post under Dietary information 🙂 Theres a picture
These were amazing! Highly recommend!
Do the mushrooms need to be pre baked? Aren’t they watery?
I should’ve said I’m currently making them right now haha!! As per your recipe ☺️
They do not need to be prebaked, I havent gotten any feedback from readers that theirs was watery.