Enjoy these keto-friendly stuffed mushrooms filled with creamy, savory cream cheese. A perfect low-carb appetizer or snack that’s both delicious and satisfying.
Gather Ingredients You’ll need large mushrooms, cream cheese, garlic, Parmesan cheese, chopped spinach, olive oil, salt, and pepper. These create a flavorful and creamy stuffing.
Prepare the Mushrooms Clean mushrooms and remove stems. Hollow out the centers gently to make room for the creamy filling. Set aside the caps for stuffing.
Make the Filling In a bowl, mix softened cream cheese, minced garlic, grated Parmesan cheese, and chopped spinach. Season with salt and pepper to taste.
Stuff the Mushrooms Fill each mushroom cap generously with the cream cheese mixture. Press down lightly to pack the filling.
Drizzle with Olive Oil Place stuffed mushrooms on a baking sheet. Drizzle lightly with olive oil to help them cook evenly and add extra flavor.
Bake the Mushrooms Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until mushrooms are tender and the filling is golden and bubbly.
Serve and Enjoy Serve the stuffed mushrooms warm. They make a great appetizer, party snack, or side dish. Enjoy the creamy, cheesy goodness with every bite!
Tips for Success For extra flavor, sprinkle with additional Parmesan or fresh herbs before baking.
Use larger mushrooms for better stuffing and a heartier bite.