Search

Low Carb Stuffed Mushrooms

Jamie and Brittney
Feb 5, 2018
2 min read

Low Carb Stuffed Mushrooms are not only delicious, but they are easy to make! They can be made ahead of time and baked when you need them, which I love. I do not like to have to be in the kitchen cooking when I have people at my house. This also means you can easily take these to other people's houses. You can get them all ready to go, just do not bake them until you get to where you are going so they can be served fresh out of the oven. Even though, these taste great after they have been sitting on the counter cooling off for a while also.

The hardest part to making these low carb stuffed mushrooms is to remember to take the cream cheese out of the fridge so it can soften. If you forget, you can still make them, they are just a little harder to mix.

Clean your mushrooms first and take the stem out then make sure they are dry. I usually let them sit while I mix the cream cheese mixture together, then I brush them with olive oil. Try to not overfill them, the cream cheese mixture expands a little when it is cooking so you they can spill over if they are too full.

If you want a little more spice, use pepper jack cheese or add some red pepper flakes. I add a little cayenne pepper but it does not make them too spicy, just adds a little kick. You can also add bacon, chicken or any other meat if you would like them to be a little more filling.

I am not sure how they do as leftovers, we have never had any survive to become leftovers, they go quick! Sometimes I double or even triple the recipe, depending on how many mushroom eaters there will be. Sometimes I make half a recipe to have for a side for dinner, they are so delicious I could eat them everyday!