Do you love keto mushroom recipes? Do you also love cheese? Then this recipe is for you! These keto stuffed mushrooms are the perfect low carb side dish to go with your favorite protein, or as a meal in itself. With just five ingredients (plus salt and pepper) and 5 minutes of prep time, they’ll be on your plate in no time. Plus, they’re so easy and delicious stuffed with garlic butter and cheese, there’s really no excuse not to try them out!
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You can find mushrooms in many dishes around the world. They are a fantastic vegetarian protein source, and they’re perfect for keto dieters or low carb dieters who want to add some extra flavor to their meals.
Georgian stuffed mushrooms with cheese (called soko ketze in Georgian) is a great recipe you can try out if you’re looking for something new. The cheese, butter, and garlic add a fabulous taste that will keep your tastebuds happy while you stick with your ketogenic lifestyle. The dish is traditionally served as an appetizer but it would also be great as a side dish or even a main course!
What is a mushroom?
Let’s start off with the simple question, what are mushrooms? First of all, mushrooms are not plants. This is because they do not have chlorophyll which is the chemical that makes plants green. Also, they are not as complex as higher-order organisms such as animals, insects, or even many plants.
Instead, they are a separate kingdom or organismal group of their own. This classification is called the Fungi Kingdom and includes all types of molds, mildews, and other organisms such as yeasts. It’s always important to select edible mushrooms from the store or if you go foraging, be sure to tag along with someone who knows the edible from the poisonous!
How to clean mushrooms
Sometimes, it can be a tricky thing to clean mushrooms!
You may have noticed there are debates about whether or not it’s a good idea to wash mushrooms and get them wet, or simply clean them off with a brush or a knife.
Personally, when I get mushrooms from the grocery store, I like to brush them off with a soft-bristled scrub brush or use a knife to flick off the visible dirt. Mushrooms are porous and will collect any liquid you clean them with. Cut off any roots, and you’ll basically be ready to go.
How to clean mushrooms with water
However, some people still find it best to wash and well-dry mushrooms.
The first thing you have to do is gather a large bowl so that the water does not move as you shake or swirl your mushrooms in it. Next, fill the bowl with cold water and remove any leaves, dirt, or moldy bits by pulling them off gently off the mushrooms with your hands. I find that tweezers are a great way to remove them carefully. If the bits of dirt need more of a scrape than that, I use a spoon or fork.
When your mushrooms are clean, cut off any roots growing on the bottom. They do not taste good and could ruin an otherwise perfect dish! For this keto stuffed mushrooms recipe, we will remove the stems, although I don’t usually.
The final step is to dry your mushrooms. You can do this by wiping them with a towel or (my preferred method) placing them upside down on a towel for about 15 minutes. Any excess should evaporate from the heat of the oven.
How to store keto-friendly mushrooms
If you are wondering how to store your mushrooms, simply place them in a paper bag and store them in a cool, dry place! I find that this way works for me because it keeps out air better than just leaving them loose in my fridge.
What else can you do with mushrooms?
- pan-fried garlic mushrooms
- mushroom burgers
- tamari mushrooms with ginger
- sautéed mushrooms
- mushroom meatballs
- black peppered mushroom sauce
- mushroom pizza
- pickled mushrooms
- etc.
Mushrooms are low in fat and calories. Highly versatile, mushrooms can be eaten raw or cooked. The texture of a mushroom is fleshy and firm, with a distinctive, earthy flavor. The taste of mushrooms is highly savory and slightly bitter, which becomes more pronounced when the mushroom is cooked or eaten in quantity.
Are mushrooms keto?
Mushrooms are low carb! They’re keto-friendly too. How many carbs are in mushrooms? A 3-oz serving of baby Bella mushrooms contains 3 grams of protein, about 1 g net carbs, and only about 20 calories.
This information is according to MyFitnessPal.com. I recommend figuring your own macros using this or another app using the exact ingredients you use in your recipes and snacks. This will give you the most accurate information and will help you keep within your personal macros on the keto diet plan.
Why did the mushroom go to the party?
Because he’s a fungi! Hahaha.
– Unknown
🍽 Equipment needed for keto mushroom recipes
- a spatula or wooden spoon
- fork
- knife and cutting board
- small-sized mixing bowl
- heat-proof baking dish
- garlic press (optional)
🥘 Ingredients in low carb stuffed mushrooms
- 8 oz baby Bella mushrooms, stems removed
- 4 tbsp butter, room temperature
- 2 garlic cloves, smashed
- 1/2 cup shredded mozzarella cheese
- fresh dill, chopped (to garnish)
- salt and pepper to taste
🔪 Instructions: how to make keto stuffed mushrooms
First of all, preheat the oven to 400 degrees Fahrenheit and prepare a baking dish. The traditional Georgian bakeware for this dish is an earthen clay bowl, but you can use any heat-proof dish.
Secondly, in a small bowl, mash together the smashed garlic and butter until the garlic is dispersed evenly throughout. Mmmm…who doesn’t love garlic butter?
Next, set the mushroom caps in a baking dish.
💭 Top tip – keto mushrooms recipes
If you haven’t already, remove the stems by gently twisting or moving them back and forth until they snap out. Set them aside to chop up and use in another recipe. They’re great to throw in meatballs, meatloaf, soups, etc.
After that, spoon the garlic butter mixture evenly between each mushroom cup and season with salt and pepper. Make sure the butter mixture is inside the cap and all around the rim to keep the mushroom moist while it bakes.
⏲️ Baking time for keto mushroom recipes
Then place the dish in a preheated oven and bake until tender, about 5-7 minutes, depending on size. The butter should melt into the mushroom and cook it, bringing out more liquid. If the mushroom remains dry, add more butter to the mushroom cap rims or put 1/4 cup water in the bottom of the baking dish.
Now, take them out of the oven and sprinkle on or stuff the mushroom caps with the grated Mozzarella cheese.
Put them back into the oven to bake for 3-5 more minutes or until the cheese is deliciously bubbly and just starts to brown.
Lastly, pull them out of the oven, garnish with chopped dill, and serve.
🥣 How to store
To store any leftovers, keep them in the refrigerator or freezer in an air-tight container.
They will keep in an airtight container for up to 4-5 days in the fridge.
Keto mushroom recipes
I love these keto stuffed mushrooms because they’re so easy to make. They’re delicious as an appetizer, snack or side dish and can be whipped up in less than 20 minutes!
If you want a filling meal that is low carb but still satisfyingly delicious, this recipe is for you. And the best part? These keto mushroom recipes are simple enough even for those who don’t like cooking. Give this one a try today!
What is your favorite keto side dish? Do you have a go-to when it comes to low carb sides? Let me know in the comments below or on social media channels (@explorermomma)!
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🇬🇪 More Georgian keto-friendly recipes
- Keto Cabbage Rolls | Georgian Stuffed Cabbage
- Georgian Eggplant With Walnuts
- Georgian Salad Spinach Pkhali | Keto Sides
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Keto Stuffed Mushrooms
One of the best easy keto mushroom recipes, these baked keto stuffed mushrooms are filled with garlic, butter, and cheese. They’re the ultimate low carb appetizer, snack, or side!
Ingredients
- 8 oz baby Bella mushrooms, stems removed
- 4 tbsp butter, room temperature
- 2 garlic cloves, smashed
- 1/2 cup shredded mozzarella cheese
- fresh dill, chopped (to garnish)
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F and prepare a baking dish.
- In a small bowl, mash together the smashed garlic and butter until the garlic is dispersed evenly throughout.
- Set the mushrooms in a baking dish. Divide the garlic butter mixture evenly between each mushroom cup and season with salt and pepper.
- Place in the preheated oven and bake until tender, or 5-7 minutes, or more depending on size.
- Take them out of the oven and sprinkle on or stuff the mushroom caps with the grated cheese.
- Put them back into the oven to bake for 3-5 more minutes or until the cheese is bubbly and just starts to brown.
- Garnish with chopped dill and serve.
Nutrition Information:
Yield: 6 Serving Size: 2 stuffed mushroomsAmount Per Serving: Calories: 105Total Fat: 10gCarbohydrates: 2gProtein: 4g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Nutrition Disclaimer
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.