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! This is an amazing stuffed mushroom recipe!
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.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.
- 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 keto mushrooms with cream cheese have a little kick with the cayenne, but its easy to omit if you do not want any spice.
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.
Fall Favorite Side Dishes
Need more side dishes to share? Try one of my family favorite recipes:
Stuffed Mushrooms are an easy appetizer to whip up. This is the easiest stuffed mushroom recipe sure to produce the best 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!Stuffed Mushrooms with Cream Cheese (KETO, Low Carb)
Ingredients
Instructions
Nutrition Information:
Yield: 6 Serving Size: 6 people
Amount Per Serving:Calories: 149 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 36mg Sodium: 273mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 4g
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.