Cheese-Stuffed Mushrooms with Garlic Butter and Chives
Baked portobello mushrooms filled with a rich mix of cream cheese, mozzarella, and fresh herbs, perfect for a keto appetizer or snack. This mediterranean-inspired keto (keto, low carb) ready in about 30 minutes pairs large portobello mushroom caps, softened cream cheese, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 6 large portobello mushroom caps
- 4 oz, softened cream cheese
- 1 cup shredded mozzarella cheese
- 3, minced garlic cloves
- 3 tbsp, melted unsalted butter
- 2 tbsp, chopped fresh chives
- 1/4 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. Clean 6 large portobello mushroom caps and remove stems. Brush caps with 1 tbsp olive oil and season inside with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: In a mixing bowl, combine 4 oz softened cream cheese, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 3 minced garlic cloves, 3 tbsp melted unsalted butter, 2 tbsp chopped fresh chives, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until creamy and well combined.
- Step 3: Spoon the cheese mixture evenly into each mushroom cap, mounding slightly.
- Step 4: Place stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20 minutes until the cheese is melted, bubbly, and golden on top.
- Step 5: Remove from oven and let cool for 5 minutes before serving warm as a savory keto-friendly appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheese-Stuffed Mushrooms with Garlic Butter and Chives 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-Stuffed Mushrooms with Garlic Butter and Chives?
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 Mushrooms with Garlic Butter and Chives?
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 Mushrooms with Garlic Butter and Chives 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 Mushrooms with Garlic Butter and Chives keto?
Yes — this recipe is tagged keto, low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
