These Tuscan inspired Keto Stuffed Mushrooms with Spinach and Garlic are a quick and easy side dish or appetizer with a ton of flavor. Sundried tomatoes, spinach, garlic, and cheese overflow tender button mushrooms. This easy low carb stuffed mushrooms recipe will stand out from other recipes you have tried.
Sundried tomatoes and mushrooms both have umami (a unique earthy flavor said to be one of the 5 different tastes) which is part of why this combination in keto stuffed mushrooms is so delicious. They are the perfect keto appetizer for your next party. These are also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I use spinach and sundried tomatoes together in a variety of other recipes and never get tired of them such as my easy 5-ingredient Keto Sausage Dip.
If you are also a sundried tomato fan make sure to try my Tuscan Chicken Casserole. I have a lot of casseroles here at Joy Filled Eats but this may be my favorite.
Mushrooms - You can use white mushrooms or baby bella mushrooms. Clean them gently and remove the stems. You can use large mushrooms or small mushrooms but the cooking time will vary a bit.
Spinach - I use frozen spinach that has been thawed and drained. If you prefer to use fresh spinach you should lightly saute it first so it releases some of its liquid.
Cream Cheese - Adding cream cheese makes the filling rich and creamy. Other soft cheeses, such as goat cheese, can be used instead.
Mozzarella - Shredded mozzarella cheese helps the filling stay together. It is mildly flavored so the other flavors stand out.
Sun-dried Tomatoes - These have a lot of flavor in a small package. You can use dried tomatoes that have been soaked in water or those packed in a jar of oil.
Garlic Powder - Garlic powder adds a nice flavor. Fresh chopped garlic can be subbed but the flavor might be too garlicky.
Salt - Salt enhances the other flavors of the dish.
How To Make Keto Stuffed Mushrooms
This basic recipe only needs simple ingredients to make delicious keto mushrooms.
Step One: Start by preheating your oven. Then work at removing the stems from the mushrooms and cleaning them to ensure no dirt is on them.
Step Two: In a bowl, you want to mix in the filling ingredients, and once well combined spoon into the mushrooms. You want them to overflow a bit, as it will shrink down as mushrooms bake.
Place mushrooms in a single layer on a rimmed baking sheet. Top with extra mozzarella.
Step Three: Bake until the mushroom caps are softened and the cheese is golden brown. Serve immediately.
Leftovers: Store any leftovers in an airtight container for 2-3 days.
Herbs - Chopped fresh basil or dried Italian seasoning are nice additions.
Portobello mushrooms - To make these into a vegetarian main meal divide the filling between two portabella mushroom caps.
Cheese - Add parmesan cheese for a boost of the best flavor.
Spices - Fresh chives are a great addition with their mild onion flavor. Crushed red pepper flakes add a bit of heat.
Zucchini - If you are like my mother and don’t like mushrooms you probably aren’t reading this. But if you are, feel free to try any of these stuffing combinations in zucchini boats.
Dip - You can use this cheesy filling as a keto diet friendly dip for veggies. It is really good.
Meat - Add some cooked crumbled mild Italian sausage or spicy sausage.
What Kind Of Mushrooms Are Best For Stuffed Mushrooms?
I reach for smaller mushrooms. White button mushrooms or even cremini are a great variety of mushrooms for stuffed mushrooms. I have found that the white mushrooms offer a more mild flavor. If you were wanting to make more of entree style mushrooms you could reach for a portobello mushroom.
What is the Best Way To Clean Mushrooms?
Whenever you use mushrooms do not get them very wet. They get soggy. Instead, take a damp paper towel or washcloth and gently rub them clean.
Simply wet a paper towel and work at wiping away all the dirt on the mushrooms. You can also rinse in water, but just ensure you thoroughly dry them with a towel. If you soak the mushrooms it will break them down. Do a quick rinse and then pat them dry.
After you clean the mushrooms you will want to remove the stems. That way it offers a little nook for your spinach filling to go in.
Can You Freeze Spinach Stuffed Mushrooms
Unfortunately, mushrooms do not freeze well. But, you could prepare the filling and freeze that and then when ready to use thaw in the fridge and then prep mushrooms and fill as directed below. This is a way to speed up the prep time if you are serving these up for an appetizer for a crowd.
How Long To Cook Mushrooms with Garlic & Sun Dried Tomatoes
Spinach stuffed mushrooms can take anywhere from 20 to 25 minutes. But depending on the size of mushrooms you purchase can vary in cooking time. For example, if you bought larger mushrooms you will need to cook longer. Or if smaller you might only need to cook 15-20 minutes.
What Temperature Do You Cook Keto Stuffed Mushrooms
For my recipe, I have found that 400 degrees is a perfect temperature. This will help make toppings nice and golden brown and allow the mushrooms to cook and soften up.
Can I Pre-Make These Keto Stuffed Mushrooms
You are welcome to assemble your mushrooms in advance up to 6 hours. Then just wrap loosely and place in the fridge until you are ready to bake. Then just allow a few more minutes of cooking as it will need to warm up the pan and take the chill off the mushrooms before it begins baking.
Best Way To Reheat Mushrooms
I have found that reheating these mushrooms in the oven is the best for quality. Just take your chilled mushrooms and place them on a baking sheet and cook at 350 degrees. Cook for around five minutes and come check to see if they are warmed through. Heat until they are fully heated, and then serve.
You can opt for the microwave, I just find they offer a softer texture if they don't get heated in the oven. I think a toaster oven could work as well, I haven't tried it though.
When should I make Keto Stuffed Mushrooms?
I love that these stuffed mushrooms are keto friendly. I have made these in the winter months for serving at holiday parties, in the summer for cookouts, and even weeknights for a treat. I think we just have to find recipes that are delicious and stick with our dietary needs. If you want a keto appetizer or snack, give these spinach mushroom a try. This keto mushroom recipe also has only 2 net carbs per serving.
What are sun-dried tomatoes?
Sundried tomatoes are one of my favorite flavors. They pack so much flavor into a tiny package. If you’ve ever watched the Food Network you’ve probably heard the word umami being thrown around. Here’s what Wikipedia has to say:
Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as brothy or meaty.
- 12 small mushrooms
- 1 cup frozen spinach thawed and drained
- 1 cup shredded mozzarella divided
- 4 oz cream cheese softened
- 8 sundried tomatoes chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Preheat oven to 400.
- Remove stems from the mushrooms and discard or save for another use.
- Stir together half the mozzarella and the other ingredients. Divide between the mushrooms. They will overflow but the filling shrinks. Sprinkle with the rest of the mozzarella.
- Bake for 20-25 minutes. Until the mushrooms have softened and the cheese is golden.
More Keto Stuffed Mushroom Recipes
I also have a lot of stuffed mushroom recipes. They are so easy to make even my kids can do it. And now that my older children like them too they’ve become a favorite side dish in my home.
Ham & Cheese Stuffed Mushrooms
Pizza Chicken Stuffed Mushrooms
Mushrooms Stuffed with Sausage, Peppers, & Onions
Originally Published December 11, 2017. Revised and Republished on April 27, 2023.
I made these the other night for my brother and myself. They were OK, but I found the spinach a bit overwhelming in them. I loved the filling on its own prior to baking it in the mushroom and think it would be awesome spread on keto crackers or maybe stuffed into a chicken breast. Next time I will cut back on the spinach a bit. I used a pkg of chopped spinach that by the time I thawed and squeezed dry was around a cup...maybe it is supposed to be measured before squeezing dry???
No, I measure after squeezing but I don't pack it in to the cup tightly. You can use less spinach if you prefer.
Cyndee I'm going to try it with lacinato kale. It's a softer kale and cooks faster than other kinds. Just remove the stems and finely chop.
I know this is a crazy question considering spinach is a main ingredient, but I absolutely cannot stand cooked spinach. I’ve tried numerous times since it’s so good for you. Just can’t do it. These look amazing though and I really want to try them. Could you recommend anything to take the place of the spinach?
Sure. I think finely chopped cooked broccoli would be a good sub. Or you can just leave out the spinach.
I have never in my life commented or rated a recipe but these are the BEST thing I have EVER tasted. 10/10 would definitely recommend!!
These were wonderful! We loved them so much we ran out the next day for more ingredients to make a second batch!
Delicious! And I can't help but think this would be great stuffed into butterflied pork chops or chicken breast as well!
These were so amazing! Definitely adding these to my favourite recipes.
What is a serving size? The whole pan? (Wishful thinking ha!)
I like the way you think. Lol. I have the nutrition facts calculated for 1 mushroom so you can choose the serving size. I think 3 or 4 as a side or appetizer.
Could these be assembled and frozen to bake at a late time, or would they get watery?
I think they would get watery. Mushrooms don't freeze well. I think you could freeze the filling though. And then just add it to fresh mushrooms right before baking.
Stuffed mushrooms are one of my favorites. This was a great easy recipe. Keep up the good work!