These easy stuffed mushrooms are low carb and gluten free! With the flavors of garlic and chives, these mushrooms are also keto and the perfect appetizer for any occasion!
These easy stuffed mushrooms are the perfect pairing for a glass of wine.
Why You’ll Love Keto Stuffed Mushrooms
If you are looking for a crowd-pleasing appetizer then these garlic and chives stuffed mushrooms are it! They are completely low carb, gluten free, and vegetarian.
Don’t they look delicious? The tasty garlic, herb, and cheese mushroom stuffing will have you coming back for more.
With this easy recipe, you can have a tasty snack ready for cocktail hour in just 30 minutes! There’s just 10 minute prep time and 20 minutes baking in the oven.
INGREDIENTS
- Portobello or cremini mushrooms – you’ll want mushrooms with a lot of space to stuff!
- cream cheese – forms the base of the filling.
- fresh chives – you’ll want to use fresh here if possible, the flavors will just be more vibrant.
- garlic – pairs perfectly with the mushrooms and chives.
- butter
- shredded cheddar cheese – adds an extra layer of creamy cheesiness.
- salt and black pepper – use to your taste.
- fresh parsley – to garnish.
Easy Garlic Cheese stuffed mushrooms are a delicious appetizer for parties.
INSTRUCTIONS
- Preheat your oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Wash the mushrooms and remove the stems and set the stems aside. Wipe the caps with a paper towel and place on a baking sheet. Set them aside.
Remove stems from mushrooms and place on parchment paper on baking sheet.
- Dice the mushroom stems into little pieces. In a medium skillet over medium heat, melt the butter.
- Add minced garlic, diced mushroom stems and salt, sauté for 3 minutes.
- In a bowl, mix cream cheese and chives with the sautéed mushroom and garlic mixture.
Mix cream cheese and chives with sauteed mushroom stems.
- Season with black pepper to taste and mix everything well.
- Stuff the mushroom caps with your cream cheese and chive mixture then add some shredded cheese on top.
Stuff mushroom caps with the cream cheese, garlic and chive mixture.
- Place in the oven and bake for 20 minutes until the cheese is golden.
- Transfer to an elegant serving platter (this one is beautiful!) before garnishing.
- Garnish with fresh parsley and enjoy!
Tips
- If you don’t want to use the mushroom stems in this recipe, you can save them for other dishes like soups, sauces, and stir fries.
- To store these mushrooms after cooking, keep them in an airtight container in the refrigerator. They should be good for up to 5 days.
- For reheating, the microwave is a good option, but popping them back in the oven for about 10 minutes is a great way to restore them to their post-baking yumminess!
Variations
- For an added crunch on top, mix the shredded cheese with some breadcrumbs.
- Parmesan cheese or mozzarella are other great options for the topping.
- Sprinkle with some paprika or cayenne pepper for extra color and added warmth.
- There are so many ingredients that would be fantastic additions to these mushrooms. Try them with bacon, spinach, onion, or sausage!
After baking, garnish with fresh parsley before serving.
FAQs
Why are my stuffed mushrooms watery?
- This typically happens due to ingredients that are used for the filling, but because none of the ingredients in this recipe contain much excess water, you shouldn’t have too many issues. Be sure to sauté the mushroom stems until a lot of the liquid has cooked away.
Can I freeze stuffed mushrooms?
- Absolutely! You can stuff the mushrooms and then freeze them to be baked at a later time, or if you have leftovers you can freeze them and reheat them later. I would recommend cooking them as close to serving as possible, so it’s a great option to make them ahead of time and then pop them in the freezer for a couple of days. Just be aware that cooking time may vary when cooking from frozen.
How do you know when mushrooms are bad?
- Typically, mushrooms will develop a slimy sort of layer once they’ve gone bad. Their color may also darken. At this point, if the mushrooms are already cooked, it’s probably time to get rid of them!
More Recipes
- These mushroom caps are wonderful served with our Cranberry Vodka Spritzer, Peach Margarita or a Mimosa.
- Serve alongside other easy appies like these Simple Deviled Eggs.
- This Pumpkin Spice Popcorn is another perfect snack for fall!
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Easy Keto Stuffed Mushrooms
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Keto Stuffed Mushrooms
These stuffed mushrooms are keto friendly, easy to make and yummy to eat!
Ingredients
- 16 Portobello or cremini mushrooms
- 10 oz cream cheese
- ½ cup fresh chives, chopped
- 3 garlic cloves, minced
- 2 tbsp butter
- 1 cup shredded cheddar cheese
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley to garnish
Instructions
- Preheat your oven to 350 F.
- Line a baking sheet with parchment paper and set aside.
- Wash the mushrooms and remove the stems, set stems aside.
- Wipe the caps with a paper towel to clean them, then place on a baking sheet. Set them aside.
- Dice the mushroom stems into little pieces.
- In a medium skillet over medium heat, melt the butter.
- Add minced garlic, diced mushroom stems and salt, sauté for 3 minutes.
- In a bowl, mix cream cheese and chives with the sautéed mushroom and garlic mixture.
- Season with black pepper to taste and mix everything well.
- Stuff the mushroom caps with your cream cheese and chive mixture then add some shredded cheese on top.
- Bake in preheated oven for 20 minutes until the cheese is golden.
- Garnish with fresh parsley.
Notes
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 121Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 192mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 5g