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My keto stuffed mushrooms are loaded with sauce, fillings, and plenty of cheese and baked to perfection. They make the best low-carb appetizer.
If you need an impressive low carb veggie side or fun appetizer, nothing beats my keto stuffed mushrooms.
They’re basically healthy pizza bites, but instead of piling the toppings on mini crusts, they’re stuffed into plump, perfectly cooked mushrooms. With a few smart swaps, you won’t notice that they barely contain carbs.
Table of Contents
Why I love this recipe
- Fun to customize. Like traditional keto pizza, you can customize every ingredient. From the stuffing to the mushrooms, it’s all up to you.
- Perfect for sharing. This recipe makes eight stuffed mushrooms, so they’re perfect for a light appetizer. Plus, it’s easy to make a double batch with little to no added prep time.
- Easy to make ahead. When I’m having guests over, I like to get these ready a couple of hours beforehand. Then, when they arrive, I pop them in the oven, and they’re out just in the nick of time.
- Multiple cooking methods. I prefer the oven method since the mushrooms all get cooked simultaneously, but I also included air fryer instructions.
If you’re looking for more easy keto side dishes, try my keto sausage balls, keto mozzarella sticks, or keto jalapeño poppers next.
Key Ingredients
- Portobello mushrooms. You must use portobello or flat mushrooms, as they are large enough to hold a bunch of fillings and have more flavor to them.
- Olive oil. To lightly brush on the exterior of the mushrooms to help them remain juicy and tender.
- Sauce of choice. Either keto pizza sauce or a keto cheese sauce, whichever flavor you’d prefer. I’ve also tested these with keto alfredo sauce, and it was sensational.
- Toppings. Any pizza or low carb toppings of choice. I like to use sliced black olives, pepperoni, and Italian seasoning.
- Shredded cheese. A mix of mozzarella cheese and cheddar cheese for the oozy meltiness and sharp flavor.
Find the printable recipe with measurements below.
How to make keto stuffed mushrooms
Step 1 – Prep the mushrooms. Rub olive oil over the mushrooms, then place them head-side down on the prepared baking sheet.
Step 2- Stuff. Spoon the pizza sauce into each mushroom cap, followed by the olives and chopped pepperoni. Place them in the oven to bake for 15 minutes.
Step 3- Add cheese. Remove the mushrooms from the oven and add the cheese on top. Bake for another 10 minutes or until the cheese has melted. Then, remove them from the oven and serve immediately.
Arman’s recipe tips
- Soak up excess moisture. During the cooking process, the mushrooms will naturally release excess water, so be sure to have a paper towel on hand to quickly soak it up before serving.
- Try to choose mushrooms around the same size so they cook at the same time.
- Use other mushrooms. If I’m making these for a party, I’ll use baby bella mushrooms (AKA cremini mushrooms) or white mushrooms. Just remember, they’ll cook quicker than full-sized portabellas.
Storage instructions
To store: Place stuffed mushrooms in a container and store in the refrigerator, covered. The mushrooms will keep well for up to 1 week.
To freeze: Leftover mushrooms should be kept in a shallow container and store in the freezer for up to 6 months.
Reheating: Reheat the mushrooms in a preheated oven at 180C/350F for 5-6 minutes until the cheese bubbles.
Frequently asked questions
I like to use a mix of two cheeses (one being mozzarella for the melt) to add some flavor. These are more classic combos, but richer cheeses like brie or Edam would also work well.
When made as written, my keto stuffed mushrooms have just 3 grams of net carbs.
More keto appetizer recipes to try
Keto Stuffed Mushrooms
Video
Ingredients
- 8 medium portobello mushrooms flat mushrooms
- 1/2 tablespoon olive oil
- 1 cup keto pizza sauce
- 1/4 cup black olives sliced
- 1/4 cup pepperoni chopped
- 1 cup shredded cheese mozzarella, cheddar, or a mix of both
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
- Remove the stems from the mushrooms before washing them and patting them dry completely. Lightly rub olive oil all over. Place them head-side down on the lined sheet.
- Fill each mushroom with the pizza sauce, followed by the olives and chopped pepperoni. Place them in the oven and bake for 15 minutes. Remove them from the oven and add the cheese all over the tops of them. Cook for a further 10 minutes or until the cheese has melted.
- Remove the mushrooms from the oven and serve immediately.
Notes
- Spice it up. Add a sprinkle of red pepper flakes or a dash of your favorite hot sauce.
- Amp up the protein. Add mild Italian sausage, ham, and bacon.
- Season the mushrooms. After oiling the mushrooms, season them with salt, pepper, garlic powder, and onion powder to add flavor.
- Double the cheese. Use a mixture of mozzarella, cheddar, provolone, and parmesan cheese.
- Make Margherita stuffed mushrooms. Fill the mushrooms with fresh diced tomatoes and mozzarella cheese, and garnish them with fresh basil.
- Add the chopped mushroom stems. Chop the mushroom stems and sauté them in a skillet with butter, garlic, and salt.
- Make spinach artichoke mushrooms. Use a mixture of softened cream cheese, chopped artichokes, wilted spinach, and garnish with fresh lemon juice.
Nutrition
Originally published June 2021, updated and republished February 2025
Joanne, it’s Italian seasoning, not dressing! 🙂
These are gorgeous! I have made stuffed mushrooms before, but not with the pizza-ish toppings/ingredients. Excellent, delicious idea… thanks!
Use store made spaghetti sauce (sugar free of course) it makes the recipe more tolerable and the mushrooms less soggy.
For keto stuffed mushrooms when is Italian dressing added?
These look delicious