Delicious Stuffed Mushrooms (Keto & Low-Carb)
A bold, low-carb appetizer with Creole flavors, creamy filling, and optional vegan and gluten-free variations. Only 2g carbs per mushroom.
Ingredients
For the Mushroom Caps
- 12 whole baby bella mushrooms stems removed and chopped finely
For the Filling
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 tsp onion powder
- Creole seasoning to taste (adjust for spice level)
- 8 oz package low-fat cream cheese or vegan cream cheese for a vegan option
- 1/4 cup grated Parmesan cheese or vegan Parmesan or nutritional yeast for a vegan option
- Optional Toppings
- 1/4 cup panko breadcrumbs use keto-friendly breadcrumbs for a gluten-free option
Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C). Lightly spray a baking sheet with cooking spray to keep things non-stick and hassle-free.
- Give the Mushrooms a Head Start: Here’s the game-changer step that makes these stuffed mushrooms next-level amazing: Lightly coat the mushroom caps with olive oil and place them cavity-side up on the baking sheet. Bake for 10 minutes. This releases that extra moisture mushrooms tend to hold onto and gives you a firmer, more flavorful base. Remove them from the oven, pat them dry with a paper towel, and set them aside to cool while you make the filling.
- Get Chopping: Remove the stems from the mushrooms and chop them finely. We’re not wasting anything around here—those stems are about to level up your filling.
- Sauté the Filling Base: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the chopped mushroom stems, minced garlic, onion powder, and a bold sprinkle of Creole seasoning. Sauté for about 3-4 minutes until everything smells downright irresistible. The mixture should be softened and full of that Louisiana-style aroma we love.
- Make It Creamy: Turn the heat to low and mix in the cream cheese and Parmesan cheese (or their vegan counterparts if that’s your vibe). Stir until it’s smooth, creamy, and has that “I’m ready to be stuffed into a mushroom” energy. Remove from heat and set aside.
- Fill the Caps: Place the pre-baked mushroom caps back on the baking sheet, cavity side up. Using a spoon, generously stuff each cap with the creamy filling. Don’t be shy—you want these packed to perfection.
- Sprinkle, If You Feel Like It: Optional but highly recommended: Sprinkle a little panko breadcrumbs or a keto-friendly alternative over the top for some crunchy realness. It’s the detail that makes every bite pop.
- Bake to Perfection: Pop the baking sheet into the 375°F oven and bake for 15-20 minutes. What you’re looking for is golden tops and mushrooms that are tender but still holding their shape. Your kitchen is about to smell AMAZING.
- Serve & Enjoy: Plate these beauties up while they’re hot and get ready to soak up all the compliments coming your way. These Keto Creole Stuffed Mushrooms are bold, flavorful, and the perfect little bites of happiness.
Notes
- Vegan Option: Substitute the cream cheese with a vegan alternative and use vegan Parmesan or nutritional yeast for that cheesy flavor without the dairy.
- Gluten-Free Hack: Skip the breadcrumbs entirely or swap in keto-friendly breadcrumbs or almond meal if crunch is non-negotiable.
- Pro Tip: Pre-baking the mushrooms (now officially part of the recipe!) keeps them from getting soggy and amps up the earthy flavors of the mushrooms themselves. Truly a game-changer.
- These Keto Creole Stuffed Mushrooms bring bold flavors and low-carb goodness like no one’s business. Whether you’re hosting a party, meal prepping, or just feeling fancy on a Thursday night, this recipe has your back. It’s quick, customizable, and guaranteed to have people asking for seconds—or the recipe. Go ahead and flaunt that kitchen confidence. This is your moment!