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Keto Stuffed Mushroom Caps

Yields10 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Whether you are looking for a savory snack or tasty side dish, try making these keto stuffed mushrooms! This recipe is also super customizable. If you are avoiding tomatoes, onions, or peppers, simply swap these out for more cheese or maybe try adding in bacon or sausage!

keto stuffed mushrooms

 10 white mushrooms, about 1½ inches in diameter
 1 tbsp olive oil
 ¼ cup chopped yellow onions
 1 green bell pepper, roughly chopped
 1 Roma tomato, roughly chopped
 2 cloves garlic, chopped
 ½ tsp salt
 ¼ tsp freshly cracked black pepper
  cup freshly grated Parmesan cheese(about 1 ounce)
 optional: garnish with fresh basil

Preheat the oven to 400°F and set a cooling rack inside a sheet pan.


Remove the stems from the mushrooms, then roughly chop the stems and set aside. Place the mushroom caps on the rack in the sheet pan, stem side up.


Heat the olive oil in a sauté pan over medium-high heat, then add the chopped mushroom stems, onions, bell pepper, tomato, and garlic and sauté for 4 to 5 minutes, stirring frequently.


Season the mushroom mixture with the salt and pepper, then divide the stuffing evenly among the caps.


Bake the keto stuffed mushrooms for 10 minutes. Remove from the oven, top with the Parmesan, then place back in the oven for an additional 5 minutes, until the cheese is slightly browned. Serve immediately.

Nutrition Facts

Serving Size 1

Servings 10

Amount Per Serving
Calories 88
% Daily Value *
Total Fat 5.8g9%
Total Carbohydrate 4.4g2%

Net Carbohydrate 3.2g2%
Dietary Fiber 1.2g5%
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.