Stuffed Mushrooms with Cheese & Ham Keto Low Carb

If you are looking for an easy, impressive, 5 ingredient appetizer or side dish you’ve come to the right place! These Stuffed Mushrooms with Cheese & Ham have about a 5 minute prep time but are SO much better than your standard restaurant appetizer mushrooms. 

Stuffed Mushrooms with Ham & Cheese – Keto, Low Carb, Grain-Free, Gluten-Free, THM S

Stuffed mushrooms are one of my favorite appetizers. Unfortunately, I’m rarely able to order them in restaurants because most have stuffing, bread crumbs, or other fillers. All you really need for a great mushroom cap is cheese and one or two other flavorful ingredients.

These new Mushrooms with Cheese and Ham may be my favorite. They are one of the easiest mushroom appetizers I have ever made and they are completely delicious. I served them to our dinner company and everyone loved them.

How to Make Stuffed Mushrooms

Stuffed Mushrooms are a very easy appetizer to make. First, you brush any dirt off the mushrooms with a damp cloth or paper towel. You do not want to get the mushrooms wet or they absorb the water and get soggy. Then break off the stem. You can save the stems for mushroom soup, other mushroom recipes, or discard them. I do not add them to the filling in this recipe.

After that, you mix together the ingredients needed for whatever filling you are using. Typically stuffed mushrooms have a type of meat or seafood, cheese, many times bread crumbs, and seasonings. I leave out the bread crumbs. The tops brown from the cheese and since the filling is so thick you don’t need a binding agent.

In this recipe, I use ham and cheese for the filling. I have other mushrooms recipes that use sausage peppers and onions, chicken marinara sauce and mozzarella, and a vegetable-based one with shredded zucchini.

Ingredients for Stuffed Mushrooms with Cheese

Ingredients:

8 large white mushrooms

3 oz cream cheese, softened

1 1/2 cups shredded cheese (I used a two cheese blend of cheddar and monterey jack)

1 1/2 cups chopped, sliced deli ham

1 tsp garlic salt

How Long to Bake Stuffed Mushrooms

I bake my stuffed mushrooms for 30 minutes at 400. This is enough time to heat the filling, soften the mushrooms, and brown the cheese on top.

If you love stuffed mushrooms as much as I do you should also check out my other stuffed mushroom recipes:

Spinach Alfredo Mushrooms – a fast, easy, side dish

Mushrooms Stuffed with Sausage, Peppers, and Onions –  big, bold flavors

Two Cheese Mushrooms – vegetarian and packed with zucchini and cheese

Pizza Chicken Stuffed Mushrooms – all the flavors of pizza plus a little chicken for protein

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5 from 3 votes

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Ham & Cheese Stuffed Mushrooms

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

If you are looking for an easy, impressive, 5 ingredient appetizer or side dish you've come to the right place! These Ham & Cheese Stuffed Mushrooms have about a 5 minute prep time but are SO much better than your standard restaurant appetizer mushrooms. 

Course: Appetizer

Cuisine: American

Keyword: stuffed mushrooms

Servings: 8

Calories: 175 kcal

Author: Taryn

Ingredients

• 8 large white mushrooms
• 3 oz cream cheese softened
• 1 1/2 cups shredded cheese I used a two cheese blend of cheddar and monterey jack
• 1 1/2 cups chopped deli ham
• 1 tsp garlic salt

Instructions

1. Preheat oven to 400.
2. Remove stems from mushrooms and discard or save for another use. Stir together all the other ingredients. Divide between the mushrooms.
3. Bake for 30 minutes or until mushrooms are softened and the filling is golden.

Nutrition Facts

Ham & Cheese Stuffed Mushrooms

Amount Per Serving (1 stuffed mushroom)

Calories 175 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 6g 30%

Cholesterol 44mg 15%

Sodium 770mg 32%

Potassium 286mg 8%

Total Carbohydrates 2g 1%

Sugars 1g

Protein 12g 24%

Vitamin A 5.7%

Vitamin C 1.4%

Calcium 12%

Iron 3.6%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published January 15, 2017. Revised and republished December 14, 2018.