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Keto Beef and Cheese Stuffed Mushrooms Recipe

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4.5 from 113 reviews

These Keto Beef and Cheese Stuffed Mushrooms are a delicious low-carb appetizer or snack that combines juicy ground beef with creamy cheeses and flavorful herbs, baked inside tender mushroom caps. Perfect for keto dieters and anyone looking for a savory, satisfying bite.

Ingredients

Mushroom Stuffing

  • 1 lb (450g) ground beef
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Mushrooms

  • 12 large portobello or button mushrooms, stems removed

Garnish

  • Fresh parsley, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed mushrooms.
  2. Cook Ground Beef: In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess fat to keep the stuffing moist but not greasy.
  3. Mix Stuffing: Transfer the cooked beef to a mixing bowl. Add softened cream cheese, shredded cheddar cheese, minced garlic, Italian seasoning, salt, and pepper. Stir thoroughly until all ingredients are well combined into a creamy mixture.
  4. Stuff Mushrooms: Take each mushroom cap and fill it generously with the beef and cheese mixture. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased.
  5. Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. The mushrooms should become tender and the cheese stuffing melted and lightly browned.
  6. Garnish and Serve: Remove the stuffed mushrooms from the oven and garnish with freshly chopped parsley. Serve warm as an appetizer or side dish.

Notes

  • For a spicier twist, add a pinch of red pepper flakes to the beef mixture.
  • Use different cheeses like mozzarella or pepper jack for variation.
  • Make sure to remove mushroom stems completely to create enough room for the filling.
  • These can be prepared ahead and baked just before serving.
  • Draining the beef after browning prevents soggy mushrooms.

Find it online: https://alinacooks.com/keto-beef-and-cheese-stuffed-mushrooms-recipe/