These keto stuffed mushrooms are loaded with sauce, fillings, and cheese, and baked to perfection! Secretly low carb and easily customizable, they make the perfect appetizer or side dish! 3 grams net carbs per serving.
Keto Stuffed Mushrooms
When it comes to keto appetizers, my favorite recipes are spinach and artichoke dip, zucchini fries, and these keto stuffed mushrooms.
Growing up, my mom would try and feed my sister and me vegetables in unique ways. Like most kids out there, we were very much opposed to eating vegetables by choice. Instead of force-feeding us this healthy food group, she’d sneak them in fun and interesting ways.
If mom wasn’t making spaghetti sauces hidden with carrots and celery, or layering her lasagna with spinach, she’d be making us stuffed mushrooms. My sister and I love all things pizza, in particular mini pizzas. Instead of using a traditional pizza crust, she’d use portobello mushrooms! As we all know, the best part of any pizza is the toppings and as kids, we never knew the difference. Little to mom’s knowledge, her stuffed mushrooms were accidentally low carb, making them perfect to incorporate in my keto diet!
I’ve been meaning to share a keto stuffed mushroom recipe for quite some time. They’ve been the perfect appetizer to make when I’m entertaining or something to enjoy for an evening meal! They are easily customizable to use a plethora of sauces and fillings!
No flour and no grains are needed, but you’d never tell. The texture of the stuffed mushrooms ticks all the boxes- Chewy, rich, creamy, and cheesy. They look and taste like mini pizzas, minus all the carbs and calories!
I’m going to be throwing a barbecue in a few week’s time and I cannot wait to make these mushrooms as part of the appetizers served- No one will know they are low carb!
How do you make keto stuffed portobello mushrooms?
- Portobello mushrooms– You must use portobello or flat mushrooms, as they are large enough to hold a bunch of fillings and have more flavor to them.
- Olive oil– To lightly brush on the exterior of the mushrooms to help them remain juicy and tender.
- Sauce of choice– Either pizza sauce or a cheese sauce, whichever flavor you’d prefer.
- Olives– Sliced black olives.
- Pepperoni– I love using pepperoni for the stuffed mushrooms, as they give them a pizza flavor. You can use chopped ham, chicken, bacon, or keep it vegetarian! Chop the pepperoni into bite-sized pieces.
- Shredded cheese– A mix of mozzarella cheese and cheddar cheese.
- Italian seasoning– Dried oregano, rosemary, and basil.
Start by removing the stems from the mushrooms and patting them dry of any extra moisture. Gently rub the exterior with the olive oil and place them onto a lined baking sheet. Next, fill each of the mushrooms with your sauce of choice, followed by the olives and pepperoni.
Now, place the mushrooms into a preheated oven and bake at 200C/400F for 15 minutes. Remove the mushrooms from the oven and add the shredded cheese over the top of each one, followed by the Italian seasoning. Bake for a further 10 minutes, until the cheese has melted. Remove the stuffed mushrooms from the oven and serve immediately.
Can these be air fryer stuffed mushrooms?
If you own an air fryer, you can use it instead of an oven to cook the stuffed mushrooms!
Simply prepare them as directed but place them in a single layer in an air fryer basket lined with parchment paper. Cook at 200C/400F for 6 minutes, before adding the cheese and cooking for a further 3 minutes.
Tips to make the best low carb stuffed mushrooms
- During the cooking process, the mushrooms will naturally release excess water, so be sure to have a paper towel on hand to quickly soak it up before serving.
- Try to choose mushrooms that are around the same size, so it does not disrupt the cooking process.
- Feel free to add other low carb vegetables or proteins to the filling.
Storing and freezing stuffed mushrooms
- To store: Place stuffed mushrooms in a container and store in the refrigerator, covered. The mushrooms will keep well for up to 1 week.
- To freeze: Leftover mushrooms should be kept in a shallow container and store in the freezer for up to 6 months.
- Reheating: Reheat the mushrooms in a preheated oven at 180C/350F for 5-6 minutes, until the cheese bubbles.
More keto appetizer recipes to try
- 8 medium portobello mushrooms flat mushrooms
- 1/2 tbsp olive oil
- 1 cup keto pizza sauce
- 1/4 cup black olives sliced
- 1/4 cup pepperoni chopped
- 1 cup shredded cheese mozzarella, cheddar, or a mix of both
- 1 tbsp Italian seasoning
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
Remove the stems from the mushrooms, before washing them and patting them dry completely. Lightly rub olive oil all over. Place them head side down on the lined sheet.
Fill each mushroom with the pizza sauce, followed by the olives and chopped pepperoni. Place them in the oven and bake for 15 minutes. Remove them from the oven and add the cheese all over the tops of them. Cook for a further 10 minutes, until the cheese has melted.
Remove the mushrooms from the oven and serve immediately.
TO FREEZE: Leftover mushrooms should be kept in a shallow container and store in the freezer for up to 6 months.
REHEATING: Reheat the mushrooms in a preheated oven at 180C/350F for 5-6 minutes, until the cheese bubbles.
Serving: 1serving | Calories: 93kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Sodium: 223mg | Potassium: 336mg | Fiber: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg | NET CARBS: 3g