Low Carb Stuffed mushrooms are the perfect low carb and keto appetizer recipe. These keto stuffed mushrooms are stuffed with riced cauliflower stuffing, butter and egg then baked for an easy stuffed mushrooms recipe.
If you are looking for an amazing vegetarian stuffed mushroom recipe, this baked stuffed mushrooms recipe is perfect! If you are wanting to make some vegan stuffed mushrooms, change out the butter for a vegan alternative.
I love that this simple stuffed mushrooms recipe is not only delicious but can be enjoyed by so many because it fits so well with many different diets! It is the PERFECT appetizer to serve at a party!
Riced Cauliflower Stuffed Mushrooms
Low Carb Stuffed Mushrooms
So it is no secret that I like things as EASY as possible. Imagine my happiness in the grocery store when I realized that Green Giant makes a low carb cauliflower stuffing! All of the perfect spices of stuffing, with riced veggies to make my life totally easy! Yes please! These cauliflower stuffed mushrooms are AMAZING, and since Green Giant has done all the hard work for us, all that is left is us making some amazing keto stuffed mushrooms!
Keto Stuffed Mushrooms
If you are looking for a super simple appetizer recipe that is low carb then you are going to love these keto stuffed mushrooms. Of course if you are having a party then you are going to want other appetizers as well as these low carb stuffed mushrooms. There are so many low carb appetizers that you will be enjoying tasty goodness, while sticking to low carb and keto!
Looking for more appetizer recipes? Check these out!
- Keto Cheddar Biscuit
- Bacon Wrapped stuffed Jalapenos
- Keto Cheeseball
- Crack Dip
- Crockpot Buffalo Chicken Dip
Vegan stuffed mushrooms
If you are wanting to make these baked stuffed mushrooms vegan it is super easy! All you have to do is substitute the butter for a vegan butter like Earth Balance.
What Mushrooms Work best for Stuffed Mushrooms?
I find the best mushrooms to use when making easy stuffed mushrooms are stuffing mushrooms, but you can also use portobello mushrooms as well.
How long do stuffed mushrooms last in the fridge?
These low carb and keto stuffed mushrooms will last in the fridge for 3-5 days as long as they are stored in an airtight container.
Can you Freeze Stuffed Mushrooms?
Yes! To freeze these low carb stuffed mushrooms make the mixture and fill the mushrooms then place in a single layer on a baking sheet and put in the freezer for 1-2 hours until they are completely frozen. Store in an airtight container or a zipper freezer bag. Cook as you normally would with an additional 3-5 minutes added to the cook time. Stuffed mushrooms will keep in the freezer for up to 3 months.
Low Carb Stuffed Mushrooms Ingredients
- 20 mushrooms
- 1 package stuffing flavored cauliflower rice, thawed
- 1 egg
- 3 tablespoons butter, melted
How to Make Low Carb Stuffed Mushrooms
Clean the mushrooms with a damp paper towel to wipe the caps and remove any dirt. Remove the stems out of the mushrooms. Set caps in a baking dish.
Brush mushroom caps with 2 tablespoons of the melted butter and sprinkle inside of the cap with a little salt. Set aside.
In a medium bowl mix together the cauliflower rice, egg and 1 tablespoons of butter.
Stuff mushroom caps, completely filling cap and heaping the stuffing filling up a bit.
Bake at 350℉ for 15-20 minutes until mushrooms are tender.
More Low Carb Recipes you will love!
Low Carb Stuffed mushrooms
- 20 mushrooms
- 1 package stuffing flavored cauliflower rice thawed
- 1 egg
- 3 tablespoons butter melted
- Clean the mushrooms with a damp paper towel to wipe the caps and remove any dirt. Remove the stems out of the mushrooms. Set caps in a baking dish.
- Brush mushroom caps with 2 tablespoons of the melted butter and sprinkle inside of the cap with a little salt. Set aside.
- In a medium bowl mix together the cauliflower rice, egg and 1 tablespoons of butter.
- Stuff mushroom caps, completely filling cap and heaping the stuffing filling up a bit.
- Bake at 350℉ for 15-20 minutes until mushrooms are tender.
- Serve warm.