Cheese and Herb-Stuffed Mushrooms Baked in Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory keto appetizer featuring large mushroom caps filled with a blend of cream cheese, Parmesan, and fresh herbs, baked to golden perfection in olive oil. This mediterranean-inspired keto (keto, vegetarian) ready in about 30 minutes pairs softened cream cheese, finely grated Parmesan 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Clean 12 large mushroom caps and remove stems, pat dry with paper towel.
  2. Step 2: In a bowl, combine 4 oz softened cream cheese, 1/3 cup grated Parmesan cheese, 2 minced garlic cloves, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  3. Step 3: Spoon the cheese mixture evenly into each mushroom cap, pressing gently to fill.
  4. Step 4: Arrange stuffed mushrooms in a single layer in a baking dish and drizzle 3 tbsp olive oil evenly over them.
  5. Step 5: Bake in the preheated oven for 20 minutes until mushrooms are tender and tops are golden and bubbling.
  6. Step 6: Remove from oven and let cool for 5 minutes before serving warm.

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Frequently asked questions

How long does Cheese and Herb-Stuffed Mushrooms Baked in Olive Oil take to make?

Total time is about 30 minutes (10 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 Cheese and Herb-Stuffed Mushrooms Baked in Olive Oil?

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 softened cream cheese from drying out.

Can I substitute ingredients in Cheese and Herb-Stuffed Mushrooms Baked in Olive Oil?

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 Cheese and Herb-Stuffed Mushrooms Baked in Olive Oil 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 Cheese and Herb-Stuffed Mushrooms Baked in Olive Oil keto?

Yes — this recipe is tagged keto, vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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