These Easy Cream Cheese Stuffed Mushrooms are the perfect bite-sized appetizer, loaded with a creamy, garlicky cheese filling and baked to perfection. They’re rich, flavorful, and completely keto-friendly, making them a great addition to any party, holiday gathering, or weeknight dinner.
Why You’ll Love This Recipe
- Keto-friendly & low-carb – No breadcrumbs, just pure cheesy goodness.
- Quick & easy – Ready in under 30 minutes with minimal prep.
- Rich & flavorful – A creamy, cheesy filling with garlic and herbs.
- Great for parties – A crowd-pleasing appetizer that everyone will love.
- Customizable – Add bacon, herbs, or extra cheese for variety.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White or cremini mushrooms (stems removed)
- Cream cheese (softened)
- Garlic (minced)
- Parmesan cheese (grated)
- Shredded cheddar or mozzarella
- Olive oil or butter
- Salt & pepper
- Fresh parsley (for garnish)
- Red pepper flakes (optional, for spice)
Directions
Step 1: Prepare the Mushrooms
- Preheat oven to 375°F (190°C).
- Clean mushrooms with a damp paper towel and remove the stems.
- Lightly brush the mushroom caps with olive oil and place them on a baking sheet.
Step 2: Make the Cream Cheese Filling
- In a bowl, mix softened cream cheese, garlic, Parmesan, shredded cheddar, salt, and pepper. Stir until smooth.
Step 3: Stuff the Mushrooms
- Spoon the cheese mixture into each mushroom cap, filling generously.
- Sprinkle with extra Parmesan or red pepper flakes if desired.
Step 4: Bake & Serve
- Bake for 18-20 minutes or until the mushrooms are tender and the tops are golden brown.
- Garnish with fresh parsley and serve warm.
Servings and Timing
- Servings: 6 (about 12-15 mushrooms)
- Prep time: 10 minutes
- Cook time: 18-20 minutes
- Total time: 28-30 minutes
Variations
- Bacon-stuffed version – Mix in crispy crumbled bacon for extra flavor.
- Spicy kick – Add chopped jalapeños or more red pepper flakes.
- Meat-lover’s version – Stir in cooked sausage or ground beef.
- Herb-infused – Add chopped fresh thyme, basil, or rosemary.
- Dairy-free option – Use dairy-free cream cheese and nutritional yeast instead of Parmesan.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze before baking for up to 2 months. Bake from frozen, adding 5 extra minutes.
- Reheating: Warm in the oven at 350°F for 10 minutes or in the air fryer for 5 minutes.
FAQs
Are stuffed mushrooms keto-friendly?
Yes! These mushrooms are low in carbs and high in healthy fats from the cheese.
Can I use portobello mushrooms instead?
Yes! Large portobello mushrooms work well for a main dish version.
What’s the best cheese to use?
Cream cheese for richness, Parmesan for flavor, and cheddar or mozzarella for extra cheesiness.
How do I keep mushrooms from getting soggy?
Avoid washing mushrooms under water—clean with a damp paper towel. Also, bake them on a wire rack to let moisture escape.
Can I make these ahead of time?
Yes! Assemble them ahead and bake just before serving.
What goes well with stuffed mushrooms?
They pair well with steak, roasted vegetables, or a simple salad.
Can I air-fry these instead of baking?
Yes! Air fry at 375°F for 10-12 minutes.
Can I add breadcrumbs for a crunchier topping?
For keto, use crushed pork rinds or almond flour instead of regular breadcrumbs.
Can I use flavored cream cheese?
Yes! Garlic & herb or chive-flavored cream cheese adds extra taste.
How do I make these extra crispy?
Broil for the last 2-3 minutes to get a golden, crispy topping.
Conclusion
These Easy Cream Cheese Stuffed Mushrooms are a simple yet delicious appetizer that’s creamy, cheesy, and packed with flavor. Perfect for parties, holidays, or a low-carb snack, this keto-friendly recipe is sure to impress. Enjoy them warm, straight from the oven, for the best taste and texture!
PrintEasy Cream Cheese Stuffed Mushrooms (Keto & Low-Carb)
These Easy Cream Cheese Stuffed Mushrooms are rich, creamy, and full of savory flavor. They’re made with simple ingredients like garlic, Parmesan, and herbs, creating a delicious bite-sized treat. Perfect for parties, holidays, or as a quick and tasty snack!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 oz (about 20) white or cremini mushrooms, stems removed
- 8 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- ¼ cup breadcrumbs (optional, for a crunchy topping)
- 1 tablespoon melted butter (for breadcrumbs, if using)
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray or line it with parchment paper.
- Prepare Mushrooms: Wipe mushrooms clean with a damp paper towel. Remove stems and set caps aside. Finely chop the stems.
- Make the Filling: In a skillet over medium heat, sauté chopped mushroom stems and garlic for 2 minutes until softened. Let cool slightly.
- Mix the Stuffing: In a bowl, combine softened cream cheese, Parmesan cheese, sautéed mushroom stems, parsley, onion powder, salt, black pepper, and red pepper flakes. Mix until smooth.
- Stuff the Mushrooms: Spoon the filling into each mushroom cap, slightly mounding it.
- Add Topping (Optional): If using breadcrumbs, mix them with melted butter and sprinkle over the mushrooms for a crunchy finish.
- Bake: Arrange mushrooms on the prepared baking sheet. Bake for 18-20 minutes, or until the mushrooms are tender and the filling is golden.
- Serve & Enjoy: Let them cool for a few minutes before serving. Garnish with extra parsley if desired.
Notes
- Make it Cheesier: Add shredded mozzarella or cheddar for an extra cheesy filling.
- Keto-Friendly? Skip the breadcrumbs for a low-carb version.
- Make Ahead: Prepare the mushrooms a few hours ahead and refrigerate until ready to bake.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes.