Baked Cheese-Stuffed Mushrooms with Garlic and Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy mushroom caps filled with a rich blend of cream cheese, parmesan, and fresh herbs, baked until golden and bubbling — a perfect keto appetizer or snack. This Mediterranean-inspired recipe (keto, low carb), ready in about 30 minutes, turns large white mushrooms, cream cheese, parmesan cheese into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 10 min Cook: 20 min Serves 6 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Clean 12 large white mushrooms and carefully remove stems, setting caps aside.
  2. Step 2: In a medium bowl, combine 4 oz softened cream cheese, 1/2 cup grated parmesan cheese, 3 minced garlic cloves, 2 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth.
  3. Step 3: Spoon the cheese mixture evenly into each mushroom cap, pressing slightly to fill.
  4. Step 4: Arrange stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil over the tops.
  5. Step 5: Bake for 18-20 minutes until the mushrooms are tender and the filling is golden and bubbling. Serve warm.

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