Cheesy Keto Stuffed Mushrooms
User Reviews
5
Cheesy Keto Stuffed Mushrooms
Description
This recipe calls for cleaning and coring large cremini mushrooms, then stuffing the cavities with a mixture of softened cream cheese seasoned with salt, garlic powder, onion powder, dried thyme, and cayenne pepper. Shredded gruyere cheese is mixed in for richness and a mild nutty flavor. The mushrooms are filled and topped with the cheese blend, then baked in a greased dish until the cheese melts and the mushrooms become tender.
The filling is creamy with a mild kick from the cayenne, while the mushrooms add an earthy base. Baking softens the mushrooms' texture without making them soggy, creating a harmonious contrast. These stuffed mushrooms can be served warm as appetizers or snacks, providing a low-carb option with concentrated cheesy taste.
The recipe suggests cleaning mushrooms with a damp towel rather than washing to avoid sogginess and recommends using full-fat cream cheese for best flavor and texture. Prepared mushrooms can be made ahead and reheated in a 350°F oven. Leftovers keep refrigerated for up to four days but do not freeze well due to texture changes.
Ingredients
- 2 ounces cream cheese softened
- ¼ teaspoon kosher salt or just a pinch of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon thyme dried
- ⅛ teaspoon cayenne pepper
- 3 ounces gruyere cheese grated; ¾ cup
- 12 cremini mushrooms large; 8 ounces
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
- Use large mushrooms of similar size for even cooking; consider buying extra to pick the best ones.
- Clean mushrooms by wiping with a damp paper towel to prevent excess moisture that can cause sogginess.
- Full-fat cream cheese gives better flavor and texture, but reduced-fat can be used if necessary.
- These stuffed mushrooms can be made ahead, refrigerated, and reheated at 350°F until warmed through.
- Store leftovers in an airtight container in the fridge for up to four days; freezing is not recommended as it affects texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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