Stuffed mushrooms are always a huge party hit! Plus, these bite-sized delights are naturally gluten-free and clean keto-approved. What’s more, they can easily be made vegetarian— so everybody wins!
Looking for a keto dish to pass that doesn’t actually taste keto? These stuffed mushrooms are low in carbohydrates AND bursting with flavor! So you won’t have to worry about cheating your guests— or your diet! You might even consider making a double batch because these mushrooms are often the hit of the party.
Although a little time-consuming, this recipe is really fail-proof. The first step is to wash and dry your mushrooms. Next, you’ll pull the stems off by gently wiggling them back and forth. Once the stems are free, carefully scrape the gills out of the caps (that’s the time-consuming part). After that, you’re ready to sauté and stuff the mushrooms. Once the mushrooms have been stuffed, the only thing left is to bake and serve.
Can You Use Different Mushrooms?
You sure can!
Although I’ve selected crimini mushrooms (baby bellas), this recipe is just as good with jumbo portobello or white button mushrooms. In fact, the flavor of white mushrooms is much less earthy than crimini. Therefore, if you’ve got a room full of picky guests, you’re probably better off working with white button mushrooms.
Alternatively, I wouldn’t recommend using certain varieties such as oyster or shitake, simply because their cap is too small for filling.
Can You Prepare Them Ahead of Time?
Absolutely!
These mushrooms are best served hot and fresh. Rather than preparing and reheating them, I’d recommend filling the caps (as the recipe calls for) and placing them on a lined baking sheet. Once filled, gently cover the sheet and store it in the refrigerator until you’re ready to bake (best within 24 hours).
Do These Make Good Leftovers?
It’s unlikely these stuffed mushrooms will make it to leftover status. Guests will gobble these up as fast as they hit the table.
In order to answer this question, I purposely set aside a few mushrooms to be reheated. The following day I popped them in the oven at 350°F. 5 minutes later I had delicious stuffed mushrooms— almost as good as the day before.
Tips for Making the Best Stuffed Mushrooms
- Use a rimmed baking sheet. Mushrooms are basically 90% water. This means they contain a lot of moisture. Using a shallow baking sheet will allow the moisture to evaporate more effectively than a deep dish pan.
- Don’t use pre-shredded parmesan. Most (if not all) pre-shredded cheeses contain anti-caking ingredients such as cellulose (1). And although cellulose is FDA approved, it’s not cheese. In fact, some brands contain more non-cheese ingredients than actual cheese— this is not good.
- Don’t skip the pork rinds. Maybe you don’t really like pork rinds— hey, I don’t love em’ either. Don’t worry— you won’t even be able to taste them. The pork rinds serve as breadcrumbs— enhancing the texture of the mushroom.
- Work with fresh ingredients. Choose fresh parsley over dried, and grated Parmigiano-Reggiano over pre-shredded parmesan. Fresh ingredients are always best!
- Select mushrooms of similar size. As you can see (from the picture above), I did not do this. The problem with an assortment of sizes is that they cook at different rates. If you have the option to purchase mushrooms in the bulk section I suggest doing so. That way you can hand-pick the mushrooms, ensuring similar sizes.
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Cream Cheese Stuffed Baby Bellas
- Total Time: 45 minutes
- Yield: 24 Mushrooms 1x
- Diet: Gluten Free
Description
Stuffed mushrooms are always a huge party hit! Plus, these bite-sized delights are naturally gluten-free and clean keto-approved. What’s more, they can easily be made vegetarian— so everybody wins!
Ingredients
- 16 ounces fresh crimini mushrooms (about 24)*
- 2 Tablespoons unsalted grass-fed butter
- 8 ounces organic cream cheese
- 1/4 cup fresh Parmigiano-Reggiano, grated*
- 2 Tablespoons fresh parsley, finely chopped
- 1 large shallot, minced
- 2 1/2 ounce bag pork rinds*
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Splash sherry or white wine (optional)
Instructions
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper.*
- Place the pork rinds in a food processor and pulse until finely ground.*
- Wash the mushrooms and pat dry.
- Gently remove each stem by lightly wiggling the cap. Place the stems in a large bowl.
- Carefully scrape the gills from the caps and place them in the bowl with the stems.
- Place the scrapped mushroom caps on the baking sheet.
- Empty the bowl of mushrooms onto a cutting board and finely chop.
- Place the butter in a skillet and melt over medium heat.
- Add the chopped mushrooms, shallot, wine, and spices to the skillet. Sauté until lightly browned.
- Reduce the heat to low and add cheeses, stirring constantly until melted.
- Remove from heat. Stir in parsley and pork rinds.
- Using two spoons, generously stuff each cap with cheese filling.
- Sprinkle with grated parmesan and parsley (optional).
- Place in oven and bake for 15 minutes (until lightly browned).
- Serve warm (allowing 5 minutes to cool).
Notes
Crimini mushrooms are also known as baby bellas.
Using fresh parmesan enhances the flavor and texture of the filling.
Vegetarian option: omit the pork rinds.
Parchment paper is not necessary, but it will make the clean-up much easier.
If you don’t have a food processor a rolling pin will work as well.
- Prep Time: 30
- Cook Time: 15
- Category: Appetizer
- Method: Cooking
- Cuisine: Keto
Nutrition
- Serving Size: 1 Mushroom
- Calories: 73
- Sugar: 1g
- Fat: 6g
- Carbohydrates: 1g
- Fiber: <1g
- Protein: 4g
Keywords: Appetizer, Gluten free, Vegetarian, Keto, Low carb, Ketogenic diet, Cream Cheese, Easy
Looking for Other Stuffed Mushroom Recipes?
Keto Stuffed Mushrooms with Sausage, from Green and Keto
Jalapeño Popper Stuffed Mushrooms, from I Am Homesteader
Philly Cheesesteak Stuffed Portobello Mushrooms, from Skinny Taste
Crab Stuffed Mushrooms, from Savory Tooth
Keto Pizza Stuffed Portobello Mushrooms, from Megan Seelinger
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Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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