They are ready in about 30 minutes, and you can make things even easier by preparing them ahead of time. If you’re looking for a truly delicious keto appetizer, look no further! These 30-minute cheesy mushrooms are incredibly good.
Ingredients
You’ll only need a few simple ingredients to make these keto stuffed mushrooms. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Plus, this fancy appetizer is surprisingly easy to make, and you can even make it in advance. Cream cheese: This is the base of the filling. Reduced-fat cream cheese works if that’s what you have on hand, but I do recommend using full-fat cream cheese for the best flavor and texture. Seasonings: I use kosher salt, garlic powder, onion powder, dried thyme, and cayenne pepper. Mushrooms: I like to use Cremini mushrooms. White mushrooms work too. It’s best to use large mushrooms in this recipe and make them about the same size. I often buy two containers of mushrooms, so that I can pick the best ones for this recipe. Shredded cheese: Gruyere is amazing and it’s what I like to use in this recipe. But if you can’t get gruyere, white cheddar works too.
Instructions
Expert tip
Mushrooms should be cleaned before cooking, but it’s best to use a damp paper towel to wipe them clean rather than rinse them in water. If you wash them, they’ll absorb the water and become soggy. Your first step is to prepare the mushrooms. Wipe them clean, then use a paring knife to remove the stems. Now, mix the filling ingredients in a bowl - that’s the cream cheese, spices, and shredded gruyere. You’ll want to pack the filling into each mushroom cavity, then arrange them in a single layer on a rimmed baking dish. The last step is to bake the mushrooms until the cheese has melted and the mushrooms are tender - this should take 10-15 minutes in a 400°F oven. If they appear very dirty and you feel that they really should be washed, do it quickly, right before cooking them, and before you remove the stems. And whatever you do, do not soak them in water.
Frequently asked questions
Variations
Here are a few ideas for varying the basic recipe:
As mentioned above, you can use white mushrooms instead of cremini mushrooms.Try using 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. You can add a bit of crunch by sprinkling the mushrooms with almond flour or crushed pork rinds before baking.Another tasty addition is mixing bacon bits into the cream cheese mixture.You can stuff the mushrooms with this tasty cream cheese dip.
Serving suggestions
These tasty mushrooms make a great appetizer, although I often make them for my family as a side dish. In fact, they are so good and so filling, that sometimes I make them as my entire lunch! When I serve them as a side dish, I like to serve these tasty mushrooms with a main dish that I can cook in the same 400°F oven. So I tend to serve them with baked drumsticks, baked chicken thighs, pork meatballs, or baked shrimp.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, on 50% power. I don’t recommend freezing the leftovers.
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Recipe card
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