These keto stuffed mushrooms are packed with a creamy sharp cheddar filling for the ultimate low carb appetizer.
So many of my recipes characteristic their scrumptious cheddar, such as my Keto Drop Biscuits and my Keto Cheese Crackers.
I continually recognise that the addition of a few Cabot cheese will deliver out the exceptional taste. And did that each one in their cheddars is completely lactose-free.
TIPS FOR KETO CHEESE STUFFED MUSHROOMS
- Try to pick mushroom caps of a decent size. The really small ones are hard to fill with much of the cheesy stuffing.
- To remove the stems of the mushrooms, just gently pull and twist, and they should come right out in one piece.
- Don’t throw away those mushroom stems! They give the filling body and some more of that delicious umami flavour. Chop them up finely, and saute with garlic and butter.
- If you can’t get fresh sage, use about ½ teaspoon dried ground sage in the filling instead. Dried spice is much more potent than fresh so you want less.
- Really jam packs the filling into the cavities with a small spoon to get as much sharp cheddar flavour in there as possible. You can mound it a bit on top as well.
- Bake your mushrooms in a glass or ceramic dish. Metal conducts heat more efficiently but the bottoms of your mushroom caps may brown too quickly.
- Once your cheesy filling is melted and lightly browned on top, they should be done. You don’t want to overcook them, as the mushrooms soften too much and are hard to pick up.
- 24 medium button or crimini mushrooms
- 2 tbsp butter
- 2 cloves garlic minced
- 2 tsp chopped clean sage
- Salt and pepper
- 3 oz. Cream cheese softened
- 6 oz sharp white cheddar grated
Wash the mushrooms and remove the stems, then finely dice the stems.
In a medium skillet over medium heat, melt the butter. Add the diced mushroom stems and garlic, and saute until tender and fragrant, about 3 minutes.
Stir in the sage and season with salt and pepper. Saute one more minute, then remove from heat and let cool 5 minutes.
Preheat the oven to 350F and grease a large glass or ceramic baking dish.
In a large bowl, combine the cream cheese, grated cheddar, and sauteed mushroom mixture. Use a rubber spatula to mix well.
Spoon the mixture into the mushroom caps, pressing in to fill the whole cavity. Place in the prepared baking dish and bake until the cheese is bubbling and melted, and the mushrooms are tender, 15 to 20 minutes.
Remove and let cool 10 minutes, then sprinkle with chopped sage before serving.