These low carb stuffed mushrooms are easy to make and packed with melted cheesy goodness! They’re perfect any time you’re looking for a crowd-pleasing appetizer.
I love finding new ways to enjoy vegetables. Oftentimes, it’s also a new way to enjoy cheese!
These low carb stuffed mushrooms are a great example. Tender baked mushrooms are filled with a creamy mixture of onions, garlic, cream cheese, and mozzarella, then baked to rich and melty perfection.
Cheese? Check. Vegetables? Check. Easy to throw together in about 10 minutes? Check!
So the next time you’re looking for an appetizer that will please a crowd, these low carb and meatless stuffed mushrooms are a great option. Who can resist all that melty goodness?
How to make low carb stuffed mushrooms
This recipe only takes about 10 minutes to prep and 20 minutes to bake, so you can be ready to serve in about half an hour!
Step 1: Preheat your oven to 350 F (180 C).
Step 2: Remove the thick stems from the mushrooms, then chop the stems roughly.
Step 3: Place the mushrooms caps into a baking dish.
Step 4: Heat a large frying pan over high heat. Add the olive oil. Once the oil is hot, add the onions.
Step 5: Once the onions are translucent (about 5 minutes), add the chopped mushroom stems and cook for another 3 minutes.
Step 6: Add the garlic and cook until fragrant, about 1 minute.
Step 7: In a large bowl, mix together the cooked stems and onions, cream cheese, mozzarella, salt, and pepper.
Step 8: Stuff the mushrooms caps with the mixture.
Step 9: Place the mushrooms in the oven and bake for 20 minutes or until the cheese is melted and golden.
I recommend giving the mushrooms a few minutes to cool. They’re so tempting fresh out of the oven, but the cheese mixture is very hot, and you don’t want to burn your mouth!
Finally, garnish with fresh chives before serving.
What kind of mushrooms are best for this recipe?
I like to use larger brown mushrooms for this recipe. Six of them definitely fill my baking dish!
So when you’re at the grocery store, look for any good-sized brown mushrooms. You don’t want them to be bite-sized, but you don’t want the biggest portobello mushrooms either. Something right in the middle is perfect!
Storage
These mushrooms are best enjoyed immediately. That way, the cheese mixture will be hot and bubbly and the mushrooms will be tender!
If you do have leftovers, you can store them covered in the refrigerator. I recommend eating within 3-4 days.
Other low-carb meatless recipes
I love diving into low-carb meals that are packed with healthy veggies! Especially when they involve lots of cheese. If you feel the same way, then here are a few more meatless recipes that I know you’ll enjoy:
You can also read this roundup I created of 9 Low-Carb Vegan Recipes for even more low-carb plant-based recipe ideas.
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Carb Stuffed Mushrooms
Ingredients
- 6 large brown mushrooms
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 9 ounces cream cheese
- 5½ ounces grated mozzarella
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh chives (chopped)
Instructions
- Preheat your oven to 350 F (180 C).
- Remove the thick stems from the mushrooms, then chop the stems roughly.
- Place the mushrooms caps into a baking dish.
- Heat a large frying pan over high heat. Add the olive oil. Once the oil is hot, add the onions.
- Once the onions are translucent (about 5 minutes), add the chopped mushroom stems and cook for another 3 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- In a large bowl, mix together the cooked stems and onions, cream cheese, mozzarella, salt, and pepper.
- Stuff the mushrooms caps with the mixture.
- Place the mushrooms in the oven and bake for 20 minutes or until the cheese is melted and golden.
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