Cheese-Stuffed Mushrooms with Garlic Butter and Herbs

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

Oven-baked jumbo mushrooms filled with a savory mixture of cream cheese, parmesan, and fresh herbs, topped with garlic butter for a keto-friendly appetizer. This mediterranean-inspired keto (low carb) ready in about 30 minutes pairs stems removed jumbo white mushrooms, softened cream cheese, grated parmesan cheese 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

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Clean 12 jumbo white mushrooms and carefully remove stems, setting caps aside.
  2. Step 2: In a medium bowl, combine 4 oz softened cream cheese, 1/3 cup grated parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh parsley.
  3. Step 3: Stir in 2 minced garlic cloves into the cheese mixture until smooth and well blended.
  4. Step 4: Spoon the cheese mixture evenly into each mushroom cap.
  5. Step 5: Place stuffed mushrooms on a baking sheet and brush tops with 3 tbsp melted unsalted butter mixed with 1 minced garlic clove and 1 tbsp olive oil.
  6. Step 6: Bake in the preheated oven for 20 minutes until mushrooms are tender and cheese filling is golden and bubbly.
  7. Step 7: Garnish with remaining chopped parsley and serve warm as an appetizer or snack.

Frequently asked questions

How long does Cheese-Stuffed Mushrooms with Garlic Butter and Herbs 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 Herbs?

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 Herbs?

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 Herbs 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-Stuffed Mushrooms with Garlic Butter and Herbs low carb?

Yes — this recipe is tagged 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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