They are ready in about 30 minutes, and you can make things even easier by preparing them ahead of time. If you’re looking for a delicious keto appetizer, look no further! These 30-minute mushrooms are incredibly good. The combination of the flavor-packed mushrooms, the creaminess of the cheese, and the spices is incredible. Plus, this fancy appetizer is surprisingly easy to make, and you can even make it in advance, which is a lifesaver when hosting.
Recipe Card
Cream cheese: This is the base of the filling. Reduced-fat cream cheese works if that’s what you have on hand, but I recommend using full-fat cream cheese for the best flavor and texture. Seasonings: Kosher salt, garlic powder, onion powder, dried thyme, and cayenne pepper. Mushrooms: I like to use Cremini mushrooms, but white mushrooms work too. It’s best to use large mushrooms and make them about the same size. I often buy two containers of mushrooms so that I can pick the best ones for this recipe. Shredded cheese: Gruyere is amazing and adds great flavor, but white cheddar works, too.
Your first step is to prepare the mushrooms. Wipe them clean, and then use a paring knife to remove the stems. Mix the filling ingredients (cream cheese, spices, and shredded gruyere) in a bowl. Bake the mushrooms until the cheese has melted and the mushrooms are tender. This should take 10-15 minutes in a 400°F oven. If they appear very dirty and you feel they should be washed, do it quickly, right before cooking them and before removing the stems. Dry them immediately. Whatever you do, do not soak them in water. When I serve them as a side dish, I like to serve them with a main dish that I can cook in the same 400°F oven. So, I often serve them with baked drumsticks, baked chicken thighs, pork meatballs, or baked shrimp. I don’t recommend freezing the leftovers. Their texture and flavor won’t survive freezing and thawing.
