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.
Ingredients
- 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
Instructions
- 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.