Keto Stuffed Mushrooms
{Low Carb, THM:S, Ketogenic, Sugar Free, Grain Free}

The best Keto Stuffed Mushrooms I've ever made.  Bursting with flavor, and so easy to make!

Keto Stuffed Mushrooms

I've always loved stuffed mushrooms.  For some reason, they always seemed fancy to make – probably because they only made an appearance once a year at our New Year's Eve appetizer party.

As an adult, I've realized you don't need a special occasion to make stuffed mushrooms, and so I've made many different variations of them over the years.

Most of them were on the lower-carb end of the scale, but these are true Keto Stuffed Mushrooms.

All the flavor, NONE of the carbs.

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How To Make Keto Stuffed Mushrooms.

First, you'll pop the stems off the mushrooms, chop the stems, and put them in a bowl.  This makes a cavity inside the mushrooms for the filling to sit in.

Then, add cream cheese, salt, pepper, garlic, onion, and parsley to the chopped mushrooms stems.

Pipe the filling inside the mushrooms, then top with shredded cheese (I used gruyere, but basically any shredded cheese will work)

Bake for 30-35 minutes (or 11 minutes in the air fryer until the tops are golden brown.

I prefer to use my AirFryer, as I believe most foods come out butter in that than in my oven.  I have this air fryer & I absolutely LOVE it!  It heats up in under 1 minute, is super easy to use and clean, AND, it flips up for easy storage and so you have access to as much of your countertop as possible.

Tips for Keto Stuffed Mushrooms

• Many types of cheese will work: I used shredded gruyere, but havarti, cheddar, or gouda are all excellent choices.
• I used simple white mushrooms, but any mushroom with the same shape will work.  If you prefer a diffferent mushroom, go for it!
• Keto Stuffed Mushrooms can be prepared up to 2 days in advance.  Simply wrap the pan with foil or plastic wrap and store in the back of your refrigerator.

Keto Stuffed Mushrooms Ingredients

Mushrooms: I used white mushrooms, other varieties will work as well.
Cream Cheese
Shredded Cheese (I used gruyere, other varieties will work as well)
Garlic Powder
Onion Powder
Salt
Pepper
Parsley

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Keto Stuffed Mushrooms {Low Carb, THM:S, Ketogenic, Sugar Free, Grain Free}

Yield: 30 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

The best Keto Stuffed Mushrooms I've ever made.  Bursting with flavor, and so easy to make!

Print

Ingredients

• 1 pound Mushrooms
• 8 oz Cream Cheese
• 1 Tbsp. Garlic Powder
• 1/2 Tbsp. Onion Powder
• 1 Tbsp. Dried Parsley
• Salt & Pepper, to taste
• 1 cup shredded Cheese

Instructions

1. First, you'll pop the stems off the mushrooms, chop the stems, and put them in a bowl.  This makes a cavity inside the mushrooms for the filling to sit in.
2. Then, you'll add cream cheese, salt, pepper, garlic, onion, and parsley to the chopped mushrooms stems.
3. Pipe the filling inside the mushrooms, then top with shredded cheese (I used gruyere, but basically any shredded cheese will work)
4. Bake at 350 30-35 minutes (or 11 minutes in the air fryer at 400) until the tops are golden brown.

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 48Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 59mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g

xoxo,
Gretchen

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