Keto Stuffed Mushrooms
Buttery white mushroom caps loaded with garlicky cream cheese, crispy bacon, and golden parmesan. These bite-sized keto stuffed mushrooms land at just 3.1g net carbs per serving and are oven-ready in 35 minutes total — the perfect low-carb appetizer for game day or weeknight snacking.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto stuffed mushrooms turn a humble package of button mushrooms into a crowd-pleasing, two-bite appetizer. A creamy garlic-parmesan filling studded with crispy bacon bakes up golden and bubbly — no breadcrumbs, no flour, and barely 3 grams of net carbs per serving.
Ingredients
- 20 medium white button mushrooms (about 1 lb), stems removed and reserved
- 4 oz full-fat cream cheese, softened
- 1/2 cup grated parmesan cheese, divided
- 4 slices bacon, cooked crisp and crumbled
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh parsley
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- 1
Preheat the oven to 375°F (190°C). Wipe the mushroom caps clean, remove the stems, and finely chop the reserved stems. Arrange the caps gill-side up on a parchment-lined baking sheet and lightly brush with the olive oil.
- 2
Heat a small skillet over medium heat and sauté the chopped stems and garlic for 2-3 minutes until softened and the moisture has cooked off. Let cool slightly.
- 3
In a bowl, combine the cream cheese, half the parmesan, crumbled bacon, parsley, red pepper flakes, sautéed stems and garlic, salt, and pepper. Mix until well blended.
- 4
Spoon the filling generously into each mushroom cap and top with the remaining parmesan.
- 5
Bake for 18-20 minutes until the mushrooms are tender and the tops are golden and bubbly. For extra-crisp tops, broil for the final 1-2 minutes. Cool 5 minutes before serving.
Tips & notes
- Finely chop the reserved mushroom stems and sauté them with the garlic before mixing into the filling — it adds depth and avoids waste.
- For a vegetarian version, skip the bacon and stir in 2 tablespoons of chopped sun-dried tomatoes or toasted pine nuts instead; net carbs stay under 4g.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to re-crisp the tops; avoid the microwave, which makes them soggy.
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Frequently asked questions
- How many carbs are in keto stuffed mushrooms?
- Each serving (about 5 stuffed mushrooms) has 3.1g net carbs, 268 calories, 11g protein, and 23g fat. This recipe makes 4 servings, so it's an easy fit for a keto or low-carb appetizer.
- Can I make these stuffed mushrooms ahead of time?
- Yes. Assemble and stuff the caps up to a day in advance, cover, and refrigerate. Bake just before serving, adding 3–5 extra minutes since they'll go in cold.
- Why are my stuffed mushrooms watery?
- Mushrooms release moisture as they bake. Pat the caps dry before filling, roast them gill-side up, and don't overcrowd the pan. A quick 2-minute broil at the end evaporates surface liquid and crisps the cheese.
