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–+ servings
Christmas Stuffed Mushrooms

Christmas Stuffed Mushrooms: Creamy Keto Bites for Festivities

Indulge in Christmas Stuffed Mushrooms, creamy and keto-friendly appetizers perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 mushrooms
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 16 ounces Baby Bella Mushrooms Choose firm, unblemished caps.
  • 8 ounces Cream Cheese Swap with ricotta for a lighter version.
  • 2 cloves Garlic Minced; garlic powder is a good substitute.
  • 0.5 cups Parmesan Cheese Reserve some for topping.
  • 1 medium Onion Finely chopped; shallots can be used for a milder profile.
  • 0.25 cups Pecans Chopped; omit for nut-free options.
  • 2 tablespoons Butter Substitute with olive oil for a healthier option.
  • 0.25 cups Parsley Chopped; chives can be used instead.
  • 1 teaspoon Salt Essential seasoning.
  • 1 teaspoon Pepper Essential seasoning.
  • 0.5 cups Reserved Parmesan For topping before baking.
  • 0.25 cups Extra Pecans For topping before baking.
For Serving
  • 1 tablespoon Fresh Parsley For garnish.
  • Dipping Sauces Pair with your favorite sauces.

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a baking sheet with olive oil.
  2. Clean the baby Bella mushrooms with a damp cloth and remove the stems. Finely chop the stems and set aside.
  3. Melt butter in a medium skillet over medium heat. Sauté chopped mushroom stems for about 5 minutes until tender.
  4. Add chopped onion and minced garlic to the skillet, sauté for an additional 1-2 minutes until the onion is translucent.
  5. In a mixing bowl, combine the sautéed mixture with cream cheese, reserved Parmesan, chopped parsley, and chopped pecans. Mix until creamy.
  6. Fill each mushroom cap generously with the creamy filling and arrange them on the greased baking sheet.
  7. Sprinkle the filled caps with reserved Parmesan and additional chopped pecans.
  8. Bake the stuffed mushrooms in the preheated oven for 20-25 minutes until golden brown and bubbly.
  9. Remove from the oven and garnish with fresh parsley before serving.

Nutrition

Serving: 1mushroomCalories: 150kcalCarbohydrates: 6gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

These stuffed mushrooms can be prepared up to 24 hours in advance and stored in the refrigerator.

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