Cream Cheese and Herb-Stuffed Mushrooms
Bite-sized mushrooms filled with a savory blend of cream cheese, fresh herbs, and Parmesan, baked until golden and perfect for keto snacking. This american-inspired keto (keto, low carb) ready in about 35 minutes pairs stems removed large 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.
Ingredients
- 20, stems removed large white mushrooms
- 8 oz, softened cream cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp, finely chopped fresh parsley
- 1 tbsp, finely chopped fresh chives
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. Clean and remove stems from 20 large white mushrooms, setting caps aside.
- Step 2: In a medium bowl, mix 8 oz softened cream cheese, 1/2 cup grated Parmesan cheese, 2 tbsp finely chopped fresh parsley, 1 tbsp chopped fresh chives, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
- Step 3: Stuff each mushroom cap generously with the cream cheese mixture and place on a baking sheet. Drizzle 2 tbsp olive oil evenly over the stuffed mushrooms.
- Step 4: Bake in the preheated oven for 20 minutes until mushrooms are tender and the filling is golden around the edges. Serve warm as a keto-friendly appetizer or snack.
Frequently asked questions
How long does Cream Cheese and Herb-Stuffed Mushrooms 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 Cream Cheese and Herb-Stuffed Mushrooms?
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 Cream Cheese and Herb-Stuffed Mushrooms?
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 Cream Cheese and Herb-Stuffed Mushrooms 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 Cream Cheese and Herb-Stuffed Mushrooms keto?
Yes — this recipe is tagged keto, 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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