Cheesy Keto Stuffed Mushrooms
User Reviews
5.0
15 reviews
Excellent
Cheesy Keto Stuffed Mushrooms
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These 30-minute keto stuffed mushrooms are wonderfully cheesy and flavorful. They make the perfect appetizer!
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Ingredients
- 2 ounces cream cheese softened
- ¼ teaspoon Diamond Crystal kosher salt or just a pinch of any other salt, including Morton kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 3 ounces gruyere cheese grated; ¾ cup
- 12 cremini mushrooms large; 8 ounces
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Instructions
- Preheat the oven to 400°F. Grease a glass or ceramic baking dish. I typically use a square 8-inch baking dish or an oval baking dish of similar capacity.
- Clean the mushrooms with damp paper towels. Use a paring knife to gently remove the stems. You’ll be left with about 6 ounces of mushrooms after removing the stems.
- In a medium bowl, use a rubber spatula to thoroughly mix the cream cheese, salt, garlic powder, onion powder, dried thyme, and cayenne pepper. Mix in the shredded gruyere.
- Spoon the mixture into the mushroom caps. Pack about a teaspoon into the cavity, then add a small mound on top of the mushroom. You can use your hands to pack the mound in and shape it so that it’s smooth. You might be left with a bit of unused cheese mixture. If you had additional mushrooms in the package, you can stuff them too.
- Place the mushrooms in the prepared baking dish. Bake until the cheese has melted and the mushrooms are tender, 10-15 minutes.
- Place the mushrooms on paper towels to absorb extra liquids. Let them cool for 5 minutes before serving.
Notes
- It’s best to use large mushrooms and make them about the same size. I often buy two containers of mushrooms so that I can pick the best ones for this recipe.
- Reduced-fat cream cheese works if that's what you have on hand, but I recommend using full-fat cream cheese for the best flavor and texture.
- Mushrooms should be cleaned before cooking, but it's best to use a damp paper towel to wipe them clean rather than rinse them in water. If you wash them, they'll absorb the water and become soggy. If they appear very dirty and you feel they should be washed, do it quickly, right before cooking them and before removing the stems. Dry them immediately. Whatever you do, do not soak them in water.
- You can make these mushrooms ahead of time, refrigerate, and then reheat them in a 350°F oven for about 10 minutes or until heated through.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power or (uncovered) in a 350°F oven. I don't recommend freezing the leftovers. Their texture and flavor won't survive freezing and thawing.
Nutrition Information
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Serving
4mushrooms
Calories
148kcal
(7%)
Carbohydrates
2g
(1%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Sodium
185mg
(8%)
Fiber
0.5g
(2%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 4mushrooms | |
| Calories | 148kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Sodium | 185mg | 8% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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