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Recipe from Simpler Savory

The recipe

Low Carb Cheese Stuffed Mushrooms

Prep
20 min
Cook
18 min
Total
38 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
120

2× the original author values. Recipe yield: 6 servings.

calories
240

3× the original author values. Recipe yield: 6 servings.

calories
360
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 20 medium cremini or white button mushrooms — 1.5 to 2 inches wide; stems reserved
  • 1 tablespoon olive oil — for tossing caps
  • 1/4 teaspoon kosher salt — to season caps
  • 1 teaspoon olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup finely chopped mushroom stems
  • 1/4 cup finely minced shallot
  • 2 cloves garlic — minced
  • 1/4 teaspoon kosher salt
  • 6 ounces cream cheese — softened; full-fat preferred
  • 3/4 cup shredded mozzarella
  • 1/4 cup finely grated Parmesan cheese — plus more for topping
  • 2 tablespoons almond flour — optional, for light structure
  • 2 tablespoons fresh parsley or chives — chopped, plus more for garnish
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes — optional
  • 1/4 teaspoon black pepper — freshly ground, to taste
  • 1/8 teaspoon kosher salt — or to taste
  • 2 tablespoons Parmesan cheese — for topping
  • 1 tablespoon chopped chives or parsley — for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and line a rimmed sheet pan with parchment.
  2. Wipe mushrooms with a barely damp towel; twist out stems and finely chop the stems.
  3. Use a small spoon or paring knife to gently widen the cavity of each cap without piercing through.
  4. Warm olive oil and butter in a small skillet over medium heat; add chopped stems, shallot, and a pinch of salt and cook until stems release moisture and shallot is translucent, 3 to 4 minutes.
  5. Stir in minced garlic and cook 30 seconds until fragrant; remove from heat and let cool slightly.
  6. Beat softened cream cheese until smooth, then fold in mozzarella and Parmesan.
  7. Fold in the cooled stem mixture, parsley or chives, almond flour (if using), lemon zest, red pepper flakes, and black pepper; salt to taste until well seasoned.
  8. Toss mushroom caps with olive oil and a pinch of salt; arrange cavity-side up on the prepared pan.
  9. Spoon or scoop filling into each cap, mounding slightly without overfilling; dust tops with extra Parmesan.
  10. Bake 16 to 20 minutes until caps are tender and tops are deeply golden and bubbling; broil 30 to 60 seconds for extra color if desired.
  11. Let rest 5 minutes; blot any excess liquid on the pan with a paper towel to keep bottoms from getting soggy.
  12. Sprinkle with chopped chives or parsley and serve warm.

Notes

Store leftovers up to 3 days in an airtight container lined with a paper towel. Reheat on a parchment-lined sheet at 350°F for 8–10 minutes (or air fry at 320°F for 4–6 minutes) until hot and re-crisped. To make ahead, stuff caps and refrigerate up to 24 hours; bake from cold adding a couple of minutes. For longer storage, freeze stuffed, unbaked caps on a sheet, then bag up to 2 months; bake from frozen at 400°F for 22–25 minutes.

Source: https://simplersavory.com/low-carb-cheese-stuffed-mushrooms/