Low Carb Stuffed Mushrooms | Diabetes Strong

By electricdiet / December 1, 2020


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.

low carb stuffed mushrooms garnished with fresh chives on a baking tray

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!

Ingredients for recipe separated into different ramekins, as seen from above

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.

Cooked onions and mushroom stems in a frying pan

Step 7: In a large bowl, mix together the cooked stems and onions, cream cheese, mozzarella, salt, and pepper.

Cheese mixture combined in a large glass bowl with a spoon

Step 8: Stuff the mushrooms caps with the mixture.

Mushroom caps filled with the cheese mixture in the baking tray

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.

Overhead view of baked mushrooms stuffed with cheese on a baking tray next to a ramekin of fresh chives

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.

Mushrooms stuffed with cheese and garnished with chives, as seen from above

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!

Recipe Card

Low Carb Stuffed Mushrooms

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.

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

Servings:6

Low carb stuffed mushrooms garnished with chives on a baking tray

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.

Recipe Notes

This recipe is for 6 servings of stuffed mushrooms.
You can use any mid-sized brown mushroom for this recipe.
These mushrooms are best served immediately. If you have any leftovers, you can store them covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts

Low Carb Stuffed Mushrooms

Amount Per Serving (1 stuffed mushroom)

Calories 250
Calories from Fat 195

% Daily Value*

Fat 21.7g33%

Saturated Fat 11.7g59%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 5.4g

Cholesterol 61.3mg20%

Sodium 411.3mg17%

Potassium 66mg2%

Carbohydrates 5.2g2%

Fiber 1g4%

Sugar 3.1g3%

Protein 8.8g18%

Net carbs 4.2g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer, Side Dish

Cuisine: American

Keyword: low carb, Mushroom



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