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    Posted In: Appetizers, Keto, Low Carb Recipes, Vegetables
    August 1, 2019 — Updated January 18, 2020 — by Julie — 1 Comment

    Home » Delish » Appetizers » Cheese Stuffed Mushrooms

    Cheese Stuffed Mushrooms

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    The ultimate cheese stuffed mushrooms made in under 30 minutes! Filled with softened cream cheese, garlic, spinach, and red peppers.

    stuffed mushrooms with green chives on top of a blue plate

    The easiest and most delicious cheese stuffed mushrooms you’ll ever make! This recipe is very versatile and you can add or omit whatever ingredient you’d like.

    I used baby Bella mushrooms but you may use whichever mushrooms you prefer. I really love cream cheese for fillings, I even use it for Crab Stuffed Salmon and Crab Stuffed Peppers.

    If you’re not a fan of cream cheese, mascarpone cheese works as well. Also, I’m not a fan of adding the mushroom stems to the filling, but feel free to add them. Make sure you don’t rinse the mushrooms with water. Here’s a great article on how to clean mushrooms properly.

    Why These Cheese Stuffed Mushrooms Are So Good:

     

    • They are super flavorful and low carb
    • Super inexpensive to make and you probably have most of the ingredients on hand.
    • They are very versatile, you may add as many veggies as you’d like to the cream cheese filling.

    Variations: 

     

    • Use shredded Gouda cheese instead of shredded cheddar cheese.
    • Add some finely diced jalapenos to the filling to make them spicy.
    • Add crab to the cheese mixture.

     

    How to Make Cheese Stuffed Mushrooms: 

     

    To make these delicious mushrooms here’s all you have to do:

    1. Preheat oven to 40 degrees F.
    2. Heat some oil in a small skillet over medium-high heat.
    3. Add the red bell peppers and cook for 2-3 minutes.
    4. Stir in the fresh garlic, season with salt and pepper, and cook for 15 seconds.
    5. Remove the pepper mixture from the heat and set aside.
    6. Clean the mushrooms with a damp cloth and remove the stems.
    7. In a large bowl, mix the softened cream cheese, chives, scallions, pepper mixture, fresh spinach, and season with salt and pepper.
    8. Fill mushrooms with the cheese mixture and then top with shredded cheddar cheese.
    9. Bake for 15 minutes and enjoy!

     

    six cheese stuffed mushrooms on a blue plate

     

    More Delicious Appetizers You’ll Enjoy:

     

    • Fried Deviled Eggs

    • Queso Dip 

    • Crab Guacamole 

    • Hot Crab Dip 

    • Keto Cheese Bread

     

    stuffed mushrooms with green chives on top of a blue plate

    Cheese Stuffed Mushrooms

    Print Recipe Pin Recipe
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Servings: 12
    Calories: 109kcal
    Author: Julie Maestre
    The easiest and tastiest stuffed mushrooms you'll ever make. Make these in under 30 minutes with just a handful of ingredients.

    Ingredients

    • 12 small mushrooms
    • 8 ounces softened cream cheese
    • 1 scallion finely chopped
    • 2 tsp fresh chives
    • 1/4 cup red bell pepper
    • 2 garlic cloves
    • 1/4 cup fresh spinach
    • 1 cup shredded cheddar cheese
    • salt and pepper to taste

    Instructions

    • Preheat oven to 400 degrees F.
    • Clean the mushrooms with a damp paper towel and remove the stems.
    • Heat some oil in a small skillet over medium-high heat.
    • Cook the peppers for 2-3 minutes.
    • Stir in the garlic and cook for an additional 15 seconds. Season with salt and pepper.
    • In a large bowl, combine the softened cream cheese, scallions, chives, spinach, and pepper mixture. Season with salt and pepper.
    • Fill the mushrooms with the filling and then top them off with cheddar cheese.
    • Bake for 15 minutes.
    • Enjoy!

    Notes

    Do not rinse the mushrooms with water. Use a damp towel to clean them. 

    Nutrition

    Calories: 109kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 121mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Appetizers, Keto, Low Carb Recipes, Vegetables

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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