Cheese-Stuffed Mushroom Caps with Garlic Butter

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

Baked mushroom caps filled with a savory blend of cream cheese, Parmesan, and herbs, finished with a garlic butter drizzle for a perfect keto appetizer. This mediterranean-inspired keto (keto, vegetarian) ready in about 35 minutes pairs softened cream cheese, grated Parmesan cheese, chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, 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: 15 min Cook: 20 min Serves 6 Mediterranean cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Clean 12 large white mushroom caps and remove stems carefully, setting caps aside.
  2. Step 2: In a bowl, mix 4 oz softened cream cheese, 1/3 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, 1/4 tsp black pepper, and 1/2 tsp salt until smooth and well combined.
  3. Step 3: Fill each mushroom cap evenly with the cheese mixture and place on a baking sheet lined with parchment paper.
  4. Step 4: In a small saucepan over low heat, melt 3 tbsp unsalted butter with 3 minced garlic cloves and 1 tbsp olive oil; cook for 2 minutes until fragrant.
  5. Step 5: Drizzle the garlic butter evenly over the stuffed mushrooms and bake in the preheated oven for 18-20 minutes until mushrooms are tender and the filling is golden on top.
  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-Stuffed Mushroom Caps with Garlic Butter 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 Cheese-Stuffed Mushroom Caps with Garlic Butter?

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-Stuffed Mushroom Caps with Garlic Butter?

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-Stuffed Mushroom Caps with Garlic Butter for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Stuffed Mushroom Caps with Garlic Butter 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.

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