Keto Stuffed Mushrooms with Spinach and Sun-Dried Tomatoes Recipe
These Keto Stuffed Mushrooms are a delicious low-carb appetizer perfect for gatherings or a savory snack. Filled with a creamy blend of cheeses, spinach, sun-dried tomatoes, and seasoned with Italian herbs, they bake to tender, golden perfection. Ready in just 30 minutes, this recipe offers a flavorful keto-friendly option that’s both satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Mushrooms
- 18 large white button or cremini mushrooms
Filling
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup chopped fresh spinach
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat and prepare mushrooms: Preheat your oven to 375°F (190°C). Remove the stems from the mushrooms and finely chop them. Wipe the mushroom caps clean gently with a damp paper towel to ensure they’re free of dirt.
- Sauté stems and spinach: In a skillet over medium heat, melt the butter. Add the chopped mushroom stems and minced garlic, cooking for 2 to 3 minutes until softened. Then add the chopped spinach and cook until wilted. Remove from heat once done.
- Mix filling ingredients: In a mixing bowl, combine the softened cream cheese, half of the shredded mozzarella, sharp cheddar, Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, garlic powder, salt, and freshly ground black pepper. Stir in the cooked mushroom stem and spinach mixture until everything is thoroughly combined.
- Stuff mushrooms: Generously fill each mushroom cap with the prepared cheese and vegetable mixture. Arrange the stuffed mushrooms on a baking sheet and sprinkle the remaining mozzarella cheese over the tops to create a melty, golden crust.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes or until the mushrooms are tender, the cheese is fully melted, and the tops develop a light golden color.
- Garnish and serve: Allow the mushrooms to cool slightly before garnishing with freshly chopped parsley. Serve warm as an appetizer or snack.
Notes
- You can swap white button mushrooms with cremini mushrooms for a richer flavor.
- Sun-dried tomatoes add a tangy depth; soak them in warm water if they are too dry before chopping.
- Make sure to soften the cream cheese beforehand for easier mixing.
- For a sharper taste, add a bit more Parmesan or cheddar cheese.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
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