Keto Herb Cheese Stuffed Mushrooms

These cheesy baked mushrooms are the perfect keto appetizer to serve at a party, or a light lunch or dinner option.

Brown mushrooms are stuffed with herbed Manchego cheese filling and then topped with even more grated Manchego cheese. This is an easy vegetarian keto meal made with just a few common ingredients!

Love stuffed mushrooms? Make sure to check out similar recipes!

Recipe Tips

If you don't have Manchego cheese, try other options such as cheddar, Comte, Gruyerre or Gouda.

You can serve 3 to 4 mushrooms as an appetizer, or 5 to 7 mushrooms as a main course alongside a simple low-carb side salad for a satisfying meal.

Instead of brown mushrooms you can use white mushrooms or Potrobello mushrooms which are also bigger so you will need just about 2 mushrooms per serving.

For extra protein you can add some sliced, crisped up bacon, sausage meat or shredded chicken. Enjoy!

Preparation time

Hands-on:    15 minutes
Overall:     30 minutes

Nutritional values (per serving, 6 to 7 mushrooms)

Total Carbs	5.5	grams
Fiber	0.8	grams
Net Carbs	4.7	grams

Protein	24.1	grams
Fat	29.5	grams
of which Saturated	16.8	grams

Energy	373	kcal

Magnesium	41	mg (10% RDA)
Potassium	595	mg (30% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (25%), fat (70%)

Ingredients (makes 4 servings)

500 g brown mushrooms (24-28 cups), stems and gills removed (1.1 lb)
2 tbsp extra virgin olive oil (30 ml)
250 g soft goat's cheese or cream cheese (8.8 oz)
1 ¹/₄ cups grated Manchego or Gruyerre cheese (140 g/ 5 oz)
1 tbsp fresh herbs such as rosemary, thyme, chives or basil, or more to taste
pinch of sea salt and black pepper, to taste

Instructions

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Pat the mushroom caps dry with a paper towel. Brush olive oil all over the mushroom caps and season with salt and pepper. Place on a lined baking tray. Bake for 10 minutes.
Meanwhile, prepare the cheese filling. Combine the soft goat's cheese (or cream cheese), 1 cups of the grated Manchego cheese (or any hard grated cheese), chopped herbs (rosemary, thyme, chives or basil), salt and pepper. Keep a small amount of the cheese aside for topping.
After the mushrooms have been baking for 10 minutes, remove them from the oven and stuff with the cheese filling. Top with the remaining grated Manchego cheese. Place back in the oven and bake for another 10 minutes, or until the cheese is browned and bubbly.
Serve warm. These stuffed mushrooms can be stored in the fridge for up to 3 days.