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Stuffed Mushroom Caps

These Stuffed Mushroom Caps are savory, cheesy, and irresistibly flavorful. Filled with a creamy garlic-herb mixture and baked until golden, they make the perfect keto appetizer or party bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large white mushrooms stems removed and reserved
  • 3 tbsp cream cheese softened
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley chopped
  • salt and pepper to taste

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Finely chop the mushroom stems and sauté in olive oil with garlic for 2–3 minutes until softened.
  3. In a bowl, mix sautéed mushroom stems with cream cheese, Parmesan, parsley, salt, and pepper.
  4. Fill each mushroom cap with the cream cheese mixture, packing tightly.
  5. Bake for 18–20 minutes until mushrooms are tender and tops are golden.

Notes

For extra flavor, sprinkle additional Parmesan on top before baking or finish with fresh herbs. Great served with steak, salad, or as a party appetizer.