For mushroom enthusiasts embracing a ketogenic lifestyle, these Cheesy Keto Stuffed Mushrooms offer a delightful way to enjoy the earthy flavors of mushrooms without compromising your low-carb goals. They are steakhouse quality! These tender baked mushrooms, filled with a melty cheddar and a hint of fresh herbs, are a perfect appetizer or even a satisfying light meal.
Why This Recipe Works
Many traditional stuffed mushroom recipes rely on breadcrumbs as a filler, but this keto-friendly version cleverly omits them. The recipe uses the mushroom stems as part of the filling, giving it great consistency, as well as more intense mushroom flavor. This not only enhances the mushroom flavor but also reduces waste. By incorporating the stems, the filling achieves a desirable consistency without unnecessary carbs. A good, flavorful cheese like Cabot Seriously Sharp complements the umami of the mushrooms. A little garlic and sage or thyme brings it all together. These delicious keto stuffed mushrooms have only 4.3g net carbs per serving. You can feel good about serving any time you want!
Ingredients
Here's a breakdown of the key ingredients in these keto stuffed mushrooms:
- Button or crimini mushrooms: Opt for mushroom caps of a decent size, around 2-3 inches in diameter. White button mushrooms offer a more mild flavor.
- Butter: Salted butter is recommended for cooking the mushroom stems, garlic, and sage, as it enhances the overall flavor.
- Garlic: Fresh garlic is preferred for its more intense flavor compared to garlic powder.
- Fresh sage: If fresh sage is unavailable, ½ teaspoon of dried ground sage can be used as a substitute in the filling.
- Cream cheese: Full-fat cream cheese adds a rich, melty quality to the filling. Make sure to use brick-style cream cheese for the best results.
- Sharp white cheddar: The sharpness of a good cheddar balances out the mild cream cheese, creating a well-rounded flavor profile.
- Optional additions: Consider adding a splash of dried onion and cayenne for an extra layer of flavor.
Step-by-Step Instructions
- Prepare the mushrooms: Brush the mushrooms with a damp cloth to remove any dirt. Remove the stems from the mushroom caps by gently pulling and twisting. Finely dice the stems, but keep the mushroom caps whole.
- Sauté the filling: In a medium skillet over medium heat, melt the butter. Add the diced mushroom stems and garlic, and saute until tender and fragrant, about 3 minutes. Stir in the sage and season with salt and pepper. Sauté one more minute, then remove from heat and let cool 5 minutes.
- Make the filling: In a large bowl, combine the cream cheese, grated cheddar, and sautéed mushroom mixture. Use a rubber spatula to mix well. You can use a food processor if you want to make things a little easier while also making sure that you get a good mix of all the filling ingredients! Just add in the mushroom stems, cheeses, cooked Italian sausage, and Italian seasoning then process. This will make a much smoother, creamier filling.
- Stuff the mushrooms: Spoon the mixture into the mushroom caps, pressing in to fill the whole cavity. You can mound any extra on top as well.
- Bake the mushrooms: Preheat the oven to 350ºF and grease a large glass or ceramic baking dish. Bake your mushrooms in a glass or ceramic dish. Metal conducts heat more efficiently but the bottoms of your mushroom caps may brown too quickly. Bake until the cheese filling is melted and lightly browned on top, about 10-15 minutes. Place the mushrooms on paper towels to absorb extra liquids. Let them cool for 5 minutes before serving.
Tips for Success
- Scaling the recipe: One of the best parts about these cheese stuffed mushroom is that you can scale up or down, according to how many you want. Make a half batch for a small family group, or a double batch for a big party.
- Preventing soggy mushrooms: To prevent watery mushrooms, use just a light stream of water to rinse them and dry them well. Bake the stuffed mushrooms on a buttered sheet pan instead of a glass pan, so more liquid will evaporate. Brushing the mushroom caps inside and out with melted butter prevents them from getting dry during baking. They'll look and taste better!
- Cheese Variations: Mushrooms pair well with almost any variety of cheese, both strong and mild. You can go with classic combinations like cheddar or mozzarella, or get more adventurous and add brie or bleu cheese. You can use a combination of soft goat cheese, oregano, and white cheddar instead of cream cheese, sage, and gruyere. It's a different flavor profile, but it's just as good.
- Adding Crunch: You can add a bit of crunch by sprinkling the mushrooms with crushed pork rinds or almond flour before baking.
Serving Suggestions
These keto stuffed mushrooms can be enjoyed as a standalone appetizer or as a side dish. They pair well with:
- Steak or grilled chicken
- Salads
- Cauliflower rice or mashed cauliflower
- Keto-friendly soups
Storage and Reheating
- Storage: Leftover keto stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat them in the microwave or bake them in the oven at 350ºF for a few minutes.
- Freezing: Stuffed mushrooms don’t really freeze that well as the texture of the mushroom changes after thawing. However, you can freeze them before baking. First place them on a baking sheet and freeze for an hour or so before transferring them to a freezer bag. This will keep them from sticking together.
Variations and Substitutions
- Sausage Stuffed Mushrooms: While this recipe uses breakfast style sausage you can use Italian sausage, sage, spicy or mild! The possibilities are endless!
- Dairy-Free Option: To make this recipe dairy-free, use a dairy-free cream cheese (typically made from almond milk or other nut milks), omit the parmesan, and substitute the butter for avocado oil.
- Spinach and Garlic: These Tuscan inspired Keto Stuffed Mushrooms with Spinach and Garlic are a quick and easy side dish or appetizer with a ton of flavor.
Nutritional Information
This cheese stuffed mushroom recipe has 4.9g of carbs and 0.6g of fiber per serving. That comes to 4.3g net carbs for 4 mushrooms.
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