Keto Stuffed Mushrooms – The best vegetarian recipe.

Keto Stuffed Mushrooms

For those who love mushrooms, this recipe is for you! These keto-friendly mushrooms are filled with a delicious sharp cheddar filling that is the perfect low-carb appetizer. The recipe is made possible by Cabot Creamery.

There are many delicious ways to prepare keto-friendly stuffed mushrooms, however this recipe might have made it up my list. The tender baked mushrooms are stuffed with a smooth filling of sharp cheddar and a touch of fresh sage. Oh so delicious.

The Flat Belly Code

You must include these cheese-stuffed mushrooms to your to-make list! I made them just last week and am already planning to recreate them.

I cooked these for a very important evening at home together with my partner. We put together a selection of charcuterie and appetizers, and we sat down to watch the latest movie.

The moment I popped one of these cheese-stuffed mushrooms into my mouth, I was in bliss. It was so delicious that I would have eaten the entire portion and had dinner. But my husband was a fan and I had to give him a bit. It’s a shame.


My cheese cabinet is always stocked with at the very least some blocks of Cabot cheddar and I wanted to do something different for our night out. So I pulled out one of the bricks from Seriously Sharp and got to work.

There’s nothing like Cabot cheddar. They really are the finest cheddar I’ve tried. Perfectly aged to reveal the cheddary flavor I knew it would provide the best flavor to keto-stuffed mushrooms.

I’m very proud of my long-lasting relationship to Cabot Creamery Coop. It’s not just a regular firm, they’re an agricultural cooperative owned by more than 800 families of farmers in New England and New York.

A lot of my recipes include delicious cheddar, like these Keto Drop biscuits, and My Keto Cheese Crackers. I know that adding certain Cabot cheese will provide the most delicious flavor. Did do you realize that the majority their cheddars are lactose-free?


  • Pick mushrooms that are of decent size. The ones that are small can be difficult to fill with a lot of the stuffing that is cheesy and delicious.
  • To take the stems off that are attached to the mushroom, gently pull and twist and it should pop and in one piece.
  • Don’t throw out those stems of mushrooms! They add body, and also the delicious umami taste. Cut them into small pieces, and sauté with butter and garlic.
  • If you aren’t able to find fresh sage, substitute 1/2 teaspoon of dried ground sage instead. Dried spices are far greater in potency than fresh, so you’ll need less.
  • Make sure to in the filling cavities using a small spoon to ensure that you get as much cheddar flavor in as you can. It is possible to scatter it up a bit too.
  • Cook your mushroom in ceramic or glass dish. Metal can conduct heat more effectively however it is possible that the bottoms on your mushrooms caps could brown too fast.
  • Once the cheese-filled filling has melty and lightly golden on top, they’ll be cooked. Don’t overcook them because the mushrooms become soft and can be difficult to scoop up.

The best thing of this keto-friendly keto filling recipe for mushrooms is that it can be scaled either way down or up, depending on how many you’d like to make. Make a half-portion for small groups of family members or double the recipe to host a big gathering.

White Cheddar Stuffed Mushrooms

Fans of mushrooms, rejoice! These keto-friendly stuffed mushrooms are filled with a delicious sharp cheddar filling to make the ultimate low-carb appetizer.4.91 out of 10 votes Print Pin Rate Course AppetizerCuisine: AmericanKeyword cheese-stuffed mushroom, keto-stuffed mushrooms. Prep Time 15 minutes Cook Time: 25 min Total Time 50 minutes Servings: 6 servings Calories servings Calories: 216kcal


  • Medium button mushrooms or 24 crimini or medium button mushrooms
  • 2 tablespoons of butter
  • 2 cloves of garlic chopped
  • 2 teaspoons chopped fresh sage
  • Salt and pepper
  • 3 ounces cream cheese softened
  • 6 grams finely grated sharp white cheddar


    • Clean the mushrooms, and then remove the stems. Finely chop the stems.
    • In a medium-sized skillet on medium-high heat, melt the butter in a medium skillet over medium heat. Add the chopped mushrooms, garlic and stems and cook until the mushrooms are tender and fragrant approximately 3 minutes.
    • Incorporate the sage in the mix and then season with pepper and salt. Continue to cook for another 5 minutes before removing from the heat and let it cool for five minutes.
    • Preheat the oven at 350F. grease an enormous oven dish made of ceramic or glass.
  • in a bowl large enough to mix with cream cheese cheddar grated and sauteed mushrooms. Utilize a rubber spatula to mix the ingredients well.
  • Pour the mix into the caps of the mushrooms by pressing it into the entire cavity. Place the mushrooms in the baking dish. Bake until the cheese has started to bubble and melts while the mushroom caps are soft between 15 and 20 minutes.
  • Remove and allow to cool for 10 minutes before topping with chopped sage prior to serving.

The healthy and nutritious stuffed mushroom dish is a great blend of soft, fluffy filling, and crunchy topping. The combination is delicious and is actually very good for your health. Make sure that you remove all of the water from the chopped mushrooms prior to moving onto the next step. If not, the filling may be sloppy, making the caps of the mushrooms appear watery.

Test of the Recipe Summary

Active:20 minsTotal:40 minsServings:10

Nutrition Profile:

  • Low Carbohydrate
  • Low-Calorie

Nutrition Info

Ingredients stuffed mushrooms recipe

Ingredient Checklist


Instructions Checklist
  • Preheat oven until 400° F. Lightly spray an oven sheet using cooking spray. Take stems off of mushrooms and store. Clean any dirt off the mushroom caps and stems. Place mushroom caps, stems side upwards, on the baking sheet. Cut stems.
  • In large nonstick skillet on medium-high. Add chopped mushrooms as well as garlic, salt, and pepper. Cook with a constant stirring, until mushrooms begin to soften and become golden brown and the water has evaporated, approximately 6 minutes. Include 1/4 cup of panko and cook, stirring frequently until the panko turns lightly golden, around 1 minute. Mix in cream cheese, chopped parsley Thyme, and 2 tablespoons of the Parmesan Remove from the heat and mix until well-combined.
  • Scoop 1 heaping teaspoon of mushroom mixture into each cap of mushrooms. Mix the remaining 3 tablespoons of panko as well as 2 teaspoons Parmesan into a bowl. Beginning with one at a stretch, gently dip the stuffed top of each cap with the panko-Parmesan mix to coat it lightly and then return to the baking sheet. Lightly spray the tops of the filled mushrooms by spraying cooking oil.
  • Bake in the oven preheated until mushrooms’ tops have a golden-brown color and the mushrooms are soft 20 to 22 minutes.

Nutrition Facts

Serving Size: approximately 3 mushrooms per serving. 75 calories protein 4g; carbs 7g and dietary fiber 1g. fat 4g; sugars 2g saturated fats, 2g. Calcium 38 mg and potassium 229mg. sodium 184 mg


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