Baked Cheddar-Stuffed Mushrooms with Garlic and Thyme
These baked mushrooms are stuffed with a savory blend of sharp cheddar, garlic, and fresh thyme, perfect as a low-carb keto appetizer or snack. This mediterranean-inspired keto (keto, vegetarian) ready in about 35 minutes pairs shredded sharp cheddar cheese, softened cream cheese, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 caps (about 12 oz), stems removed and chopped large white mushrooms
- 1 cup shredded sharp cheddar cheese
- 4 oz, softened cream cheese
- 3, minced garlic cloves
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Brush 16 large white mushroom caps with 2 tbsp olive oil and place them on a baking sheet, hollow side up.
- Step 2: In a medium bowl, combine 1 cup shredded sharp cheddar cheese, 4 oz softened cream cheese, 1/4 cup grated parmesan cheese, 3 minced garlic cloves, 1 tbsp fresh thyme leaves, 1/2 tsp salt, 1/4 tsp black pepper, and chopped mushroom stems. Mix until creamy and well combined.
- Step 3: Spoon the cheese mixture evenly into the mushroom caps, filling each generously.
- Step 4: Bake in the preheated oven for 20 minutes until the mushrooms are tender and the cheese filling is bubbly and golden on top.
- Step 5: Remove from oven and let cool for 5 minutes before serving warm as a keto-friendly snack or appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Cheddar-Stuffed Mushrooms with Garlic and Thyme take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Cheddar-Stuffed Mushrooms with Garlic and Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded sharp cheddar cheese from drying out.
Can I substitute ingredients in Baked Cheddar-Stuffed Mushrooms with Garlic and Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cheddar-Stuffed Mushrooms with Garlic and Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Cheddar-Stuffed Mushrooms with Garlic and Thyme keto?
Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
