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Keto Beef-Stuffed Mushrooms Recipe

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Juicy beef-stuffed mushrooms with garlic, onion, cream cheese, and melted mozzarella. This low-carb keto recipe is easy to make, full of flavor, and perfect for dinner, parties, or snacks.

Ingredients

Scale

  • 12 large mushrooms (white or baby bella)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • 1 pound ground beef

  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 4 oz cream cheese

  • 1/2 cup shredded mozzarella

  • 1/4 cup grated Parmesan

  • Extra cheese for topping (optional)

  • Fresh parsley for garnish (optional)

Instructions

  • Preheat oven to 375°F (190°C).

  • Clean mushrooms with a damp cloth. Remove stems and set caps aside.

  • Place mushroom caps upside down on a baking sheet. Brush with olive oil. Sprinkle with salt and pepper.

  • Bake mushrooms for 10–12 minutes to release extra moisture.

  • While mushrooms roast, cook ground beef in a pan until browned.

  • Add chopped onion, garlic, seasoning, salt, pepper, and paprika. Cook until soft.

  • Turn off heat. Mix in cream cheese, mozzarella, and Parmesan. Stir until smooth.

  • Spoon beef mixture into mushroom caps. Top with extra cheese if using.

  • Bake again for 12–15 minutes, until cheese is melted and bubbly.

  • Let cool slightly. Garnish with chopped parsley if you like. Serve warm.

Notes

  • You can freeze unbaked stuffed mushrooms and cook them later.

  • To make it spicier, add chili flakes or swap in spicy sausage.

  • Don’t skip pre-baking the mushrooms—it keeps them from getting soggy.

  • Leftovers reheat well in the oven or microwave.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-beef-stuffed-mushrooms/