Keto Stuffed Mushrooms with Cream Cheese (not watery!)
These keto stuffed mushrooms are an absolute delight for dinner parties, family gatherings, or as a low-carb addition to weeknight dinners.
Loaded with cream cheese, ham, and a melty cheese topping, they’re baked to perfection, ensuring perfectly cooked mushrooms without any sogginess.
This keto-friendly and naturally gluten-free recipe promises a flavor-packed experience every time.
The recipe requires:
9 Ingredients
Active cooking time: 20 minutes
Total cooking time: 1 hour
Table of Contents
Why you will love this!
- Perfect appetizer for a keto diet
- Gluten-Free Delight (No breadcrumbs!)
- Fully cooked, not watery tender mushrooms
- A mouthwatering combination of flavors
- Sure to please any crowd
- Made with simple ingredients
- Delicious cream cheese filling
Keto Stuffed Mushrooms Recipe
Ingredients
To make this recipe you will need:
500 g (1 lb/ about 16 oz) white mushrooms or cremini mushrooms/ portobello mushrooms
1 tsp. ghee or olive oil
100-120 g (3.5-4 oz) ham or sausages/bacon
60 g (2-3 tbsp.) cream cheese
1 garlic clove, minced
1 onion, diced
50 g (1/2 cup) mozzarella cheese, shredded
0.5 tsp. Italian seasoning
Salt and black pepper to taste
Optional add-ins:
- 0.5 tsp. Garlic powder for extra garlicky flavors
- Pinch of nutmeg for a warm, earthy flavor.
- Chili flakes for a hot lovers
- Sweet or smoked paprika
Equipment
Here is a small list of handy tools you will need for this mushroom recipe:
- Cutting board and kitchen knife
- Medium skillet
- Mixing bowl
- Baking sheet or baking dish, greased or lined with parchment paper
Step-by-step photos & instructions
Step 1: Prepare the Mushrooms
Preheat the oven to 200 degrees C (392 F).
Gently clean mushrooms with a damp paper towel or brush to remove dirt.
Place mushrooms on a greased baking dish in a single layer. Bake in the preheated oven for 20 minutes.
TIP: To help mushroom caps to release water, bake them stem side down.
Remove the stems from the caps, chop them thinly, and set aside.
TIP: Optionally, scoop the mushroom caps with a spoon to make them deeper.
Step 2: Prepare the Filling
While the mushrooms are baking, melt ghee (or olive oil + butter) in a skillet over medium heat.
Sauté diced onion for 5 minutes or until translucent. Add minced garlic and sauté briefly for 1-2 minutes.
Stir in chopped mushroom stems, add Italian seasoning, nutmeg, and garlic powder. Continue to sauté for an additional 5-7 minutes.
Transfer the mixture to a bowl and allow it to cool.
Step 3: Fill the mushroom caps
After baking, remove the mushroom caps from the oven. They may have accumulated liquid inside; discard the liquid or reserve it for other dishes.
In a bowl, mix the sautéed mushroom stems with chopped ham and cream cheese. Add salt and pepper to taste. Scoop the filling into the hollowed mushroom caps.
Bake the filled mushroom caps for an additional 25-30 minutes.
Step 4: Top with mozzarella cheese
Finally, top with mozzarella cheese and return to the oven for a few minutes allowing the cheese to melt.
Enjoy a delicious keto appetizer!
Top Tips
- Mushrooms absorb water like sponges, so gently clean them with a damp paper towel or brush to prevent sogginess. If necessary, rinse briefly under cold running water and tap with a paper towel afterward.
- Opt for bigger mushroom caps. Large caps hold more filling and are easier to work with.
- For better water release, bake the mushrooms stem side down.
- Optionally, use a spoon to make the mushroom caps deeper for extra filling, but handle them gently.
- Bake the mushrooms long enough to ensure they are not soggy and fully cooked.
- Bake mushrooms at high temperatures to encourage moisture release and achieve a desirable not watery texture.
FAQ
How to store leftover stuffed mushrooms and reheat them?
Store in an airtight container for 2-3 days in the fridge.
Reheat in the oven or microwave until warmed through.
I do not recommend to freeze the mushrooms as it may change their structure.
How to make these keto mushrooms with bacon instead of ham?
To make this recipe with the bacon, you will only need to cook bacon until crispy first and finely chop it, then combine it with cream cheese and mushroom filling. Other instructions stay the same.
What keto dishes go well with stuffed mushrooms?
These keto-stuffed mushrooms are a great addition to a lot of keto meals, here are some great ideas to try:
Nutritional value
Total carbohydrate 2.9 g
Dietary fiber 0.7 g
Total sugars 1.1 g
Net carbs 2.2 g
Total fat 3.6 g
Saturated fat 2.6 g
Cholesterol 16 mg
Sodium 142 mg
Vitamin D 150 mcg
Calcium 31 mg
Iron 1 mg
Potassium 177 mg
Nutritional Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
More keto friendly recipe ideas :
Keto Stuffed Mushrooms
Keto Stuffed Mushrooms: A flavorful blend of ham, cheese, and creaminess. Perfect for gatherings and baked to perfection without any sogginess!
Ingredients
- 500 g (1 lb/ about 16 oz) white mushrooms or cremini mushrooms/ Portobello mushrooms
- 1 tsp. Ghee or olive oil
- 100-120 g (3.5-4 oz) ham or sausages/bacon
- 60 g (2-3 tbsp.) cream cheese
- 1 garlic clove, minced
- 1 onion, diced
- 50 g (1/2 cup) mozzarella cheese, shredded
- 1 tsp. Italian seasoning
- Salt and pepper to taste
Optional spices:
- 0.5 tsp. garlic powder
- pinch of nutmeg
- paprika
- chili flakes
Instructions
- Preheat the oven to 200 degrees C (392 F).
- Gently clean the mushrooms with a damp paper towel or brush to remove dirt.
- Place the mushroom caps on a greased baking dish in a single layer. Bake in the preheated oven for 20 minutes.
- While the mushrooms are baking, melt ghee (or olive oil + butter) in a skillet over medium-high heat.
- Sauté diced onion for 5 minutes or until translucent. Add minced garlic and sauté briefly for 1-2 minutes.
- Stir in chopped mushroom stems, add Italian seasoning, nutmeg, and garlic powder. Continue to sauté for an additional 5-7 minutes.
- Transfer the mixture to a bowl and allow it to cool.
- In a bowl, mix the sautéed mushroom stems with chopped ham and cream cheese. Add salt and pepper to taste. Scoop the filling into the hollowed mushroom caps.
- Bake the filled mushroom caps for an additional 25-30 minutes.
- Finally, top with mozzarella cheese and return to the oven for a few minutes allowing the cheese to melt.
- Enjoy a delicious keto appetizer!
Notes
- Mushrooms absorb water like sponges, so gently clean them with a damp paper towel or brush to prevent sogginess. If necessary, rinse briefly under cold running water and tap with a paper towel afterward.
- Opt for bigger mushroom caps; they hold more filling and are easier to work with.
- For better water release, bake the mushrooms stem side down.
- Optionally, use a spoon to make the mushroom caps deeper for extra filling, but handle them gently.
- Bake the mushrooms long enough to ensure they are not soggy and fully cooked.
- Bake mushrooms at high temperatures to encourage moisture release and achieve a desirable not watery texture.