These easy Keto stuffed mushrooms are packed with a creamy spinach and garlic mixture for a delicious side that’s overflowing with melty goodness!
Join the Facebook Keto Recipe and Support Group
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.
Keto Stuffed Mushrooms
For me, a great meal has just as much to do with the sides as it does the main course. I love having little bites of different flavors and textures.
And when I’m looking for a side dish that’s sure to be a crowd pleaser, I turn to these hot and delicious Keto stuffed mushrooms! After one bite, everyone is always reaching for seconds.
The rich filling is made with sautéed mushroom stems and garlic, spinach, cream cheese, and Parmesan, all melted together into creamy perfection. And everything comes together in one skillet on the stove.
Then, simply stuff the mushroom caps, bake until fork tender, and enjoy! The result is irresistible melty goodness that will leave everyone wanting more.
Have some white mushrooms sitting in your fridge that need to be used? Or planning a wonderful dinner for family or guests? Make sure these Keto stuffed mushrooms are on the menu!
What Kind Of Mushrooms Work Best For This Recipe?
I recommend using medium white mushrooms. You don’t want them to be so small that they take forever to fill. Instead, look for a size where 16 mushroom caps will fit nicely on one baking tray.
Want to make bigger, meatier stuffed mushrooms? Look for some bigger brown mushrooms! If you fit eight of them on your baking tray, then you can pack double the filling into each one.
If you decide to use bigger mushrooms, I recommend increasing the bake time to about 20 minutes. You want to make sure the mushrooms are cooked all the way through.
Variations For Stuffed Mushrooms
This simple filling recipe is very versatile. You can’t go wrong with flavorful garlic, wilted spinach, and melted cream cheese! However, if you want to play around with the recipe, you definitely have some options.
Want to add meat to your filling? Bacon or sausage would bring delicious flavor to your side dish! Just make sure the protein is fully cooked, then add it to the creamy spinach mixture right before filling the mushrooms.
Another option is to try different fresh herbs. I enjoy fresh parsley, but chives or green onions would be great as well.
What To Serve With Low-Carb Stuffed Mushrooms
Now that you have an irresistible side dish, what kind of main course should you pair it with? I recommend finding flavors and textures that will complement one another (rather than competing for your taste buds’ attention).
For a comforting fall meal, I love making stuffed mushrooms alongside my Air Fryer turkey breast. It’s like a mini-Thanksgiving that I can eat whenever I want!
For that same reason, the mushrooms also go quite well with Keto glazed ham. Together, you have the makings of a very tasty holiday dinner.
This recipe also makes a great appetizer or pot-luck dish. Just make sure you can serve them hot so everyone gets the full melty experience.
How To Make Keto Stuffed Mushrooms
Preheat the oven to 375F.
Wash the mushrooms, remove their stems, and place them on a non-stick baking tray.
Add the olive oil to a skillet over medium heat. Chop the stems into small pieces, then add to the skillet along with the garlic. Cook, stirring, until golden and fragrant.
Add the fresh spinach, stir, and cook until wilted. Add salt and pepper to taste.
Add softened cream cheese. Stir to combine the ingredients, then remove from heat.
Add the chopped parsley and ¼ cup grated Parmesan cheese. Stir to combine.
Fill each mushroom cap with a ½ tablespoon of the creamy spinach mixture. Sprinkle the remaining Parmesan cheese over the mushrooms.
Bake the mushrooms for 12-15 minutes until fork-tender.
Remove from the oven, drain any excess liquid, and serve hot.
Other Side Recipes From The Keto Option That You Might Like
- 16 medium white mushrooms (about 1 pound)
- 3 cups fresh spinach
- ¼ cup + 2 tablespoons grated parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 4 ounces cream cheese
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Preheat oven to 375F.
- Wash the mushrooms, remove their stems, and place them on a non-stick baking tray.
- Add the olive oil to a skillet over medium heat. Chop the stems into small pieces, then add to the skillet along with the garlic. Cook, stirring, until golden and fragrant.
- Add the fresh spinach, stir, and cook until wilted. Add salt and pepper to taste.
- Add softened cream cheese. Stir to combine the ingredients, then remove from heat.
- Add the chopped parsley and ¼ cup grated Parmesan cheese. Stir to combine.
- Fill each mushroom cap with a ½ tablespoon of the creamy spinach mixture. Sprinkle the remaining Parmesan cheese over the mushrooms.
- Bake the mushrooms for 12-15 minutes until fork-tender.
- Remove from the oven, drain any excess liquid, and serve hot.
Amount Per Serving: Calories: 164Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 424mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 4g
Nutrition is calculated using a third party plug-in. It is best to always validate!