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stuffed mushrooms on a plate
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Stuffed Mushrooms

The Best Classic Stuffed Mushrooms with a creamy cheesy filling including garlic and parmesan cheese. They are low-carb and keto friendly and the perfect restaurant quality appetizer.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish


  • 20 fresh mushrooms
  • 1 tbsp extra virgin olive oil
  • 3 tsp minced garlic
  • 8 oz package cream cheese
  • 3/4 cup finely grated parmesan cheese I use my microplane grater for this
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano


  • Preheat your oven to 350 degrees Fahrenheit.
  • Remove the stems from the mushrooms and set aside, you’ll need these in a minute.
  • Use a damp cloth to wash the mushrooms.
  • Cut any hard parts off the mushroom stems and discard. Chop up the remaining mushroom stems so that they are really fine.
  • Heat 1 tablespoon olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and garlic for 5-10 minutes. Turn the heat to low. Stir in cream cheese, parmesan cheese, black pepper, and oregano. Stir well.
  • Spoon about 1/2 to 1 tablespoon of mixture into each mushroom cap.
  • Bake for 20-25 minutes, or until the mushrooms are nicely browned. Serve immediately.