Looking for an easy keto side dish? Nothing beats these pizza-stuffed mushrooms. Sure, you could also make keto sausage balls, keto mozzarella sticks, or keto alapeño poppers, but these stuffed mushrooms are in a league of their own. They’re basically pizza bites, but instead of piling the toppings on mini crusts, they’re stuffed into plump, perfectly cooked mushrooms. With a few smart swaps, you won’t even notice they’re just 4 grams of net carbs per serving.
Why I love this recipe
Fun to customize. Like traditional keto pizza, you can customize every ingredient. From the stuffing to the mushrooms, it’s all up to you. Perfect for sharing. This recipe makes 8 stuffed mushrooms, so they’re the perfect for a light appetizer. Plus, it’s easy to make a double batch with little to no added prep time. Easy to make ahead. Like stuffed chicken breast or stuffed pork chops, when I’m having guests over, I like to get these ready a couple of hours beforehand. Then, when they arrive, I pop them in the oven, and they’re out just in the nick of time. Multiple cooking methods. I prefer the oven method since the mushrooms all get cooked simultaneously, but I also included air fryer instructions.
Ingredients needed
Portobello mushrooms– You must use portobello or flat mushrooms, as they are large enough to hold a bunch of fillings and have more flavor to them. Olive oil– To lightly brush on the exterior of the mushrooms to help them remain juicy and tender. Sauce of choice– Either keto pizza sauce or a keto cheese sauce, whichever flavor you’d prefer. Olives– Sliced black olives. Pepperoni– I love using pepperoni for the stuffed mushrooms, as they give them a pizza flavor. Chop the pepperoni into bite-sized pieces. Shredded cheese– A mix of mozzarella cheese and cheddar cheese. Italian seasoning– Dried oregano, rosemary, and basil.
How to make keto stuffed mushrooms
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 400F/200C and line a large baking sheet with parchment paper. Step 2- Prep the mushrooms. Remove the stems from the mushrooms, then lightly rub them with a damp paper towel to remove excess dirt. Rub olive oil over the mushrooms, then place them head-side down on the prepared baking sheet. Step 3- Stuff. Spoon the pizza sauce into each mushroom cap, followed by the olives and chopped pepperoni. Place them in the oven to bake for 15 minutes. Step 4- Add cheese. Remove the mushrooms from the oven and add the cheese on top. Bake for another 10 minutes or until the cheese has melted. Then, remove them from the oven and serve immediately.
Tips to make the best recipe
During the cooking process, the mushrooms will naturally release excess water, so be sure to have a paper towel on hand to quickly soak it up before serving. Try to choose mushrooms that are around the same size, so it does not disrupt the cooking process. If I’m making these for a party, I’ll use baby bella mushrooms (AKA cremini mushrooms) or white mushrooms. Just remember, they’ll cook quicker than full-sized portabellas.
Flavor variations
Spice it up. Add a sprinkle of red pepper flakes or a dash of your favorite hot sauce. Amp up the protein. Add mild Italian sausage, ham, and bacon. Season the mushrooms. After oiling the mushrooms, season them with salt, pepper, garlic powder, and onion powder to add flavor. Double the cheese. Use a mixture of mozzarella, cheddar, provolone, and parmesan cheese. Make Margherita stuffed mushrooms. Fill the mushrooms with fresh diced tomatoes and mozzarella cheese, and garnish them with fresh basil. Add the chopped mushroom stems. Chop the mushroom stems and sauté them in a skillet with butter, garlic, and salt. Make spinach artichoke mushrooms. Use a mixture of softened cream cheese, chopped artichokes, wilted spinach, and garnish with fresh lemon juice.
Storage instructions
To store: Place stuffed mushrooms in a container and store in the refrigerator, covered. The mushrooms will keep well for up to 1 week. If you own an air fryer, you can use it instead of an oven to cook the stuffed mushrooms! Simply prepare them as directed but place them in a single layer in an air fryer basket lined with parchment paper. Cook at 200C/400F for 6 minutes, before adding the cheese and cooking for a further 3 minutes. To freeze: Leftover mushrooms should be kept in a shallow container and store in the freezer for up to 6 months. Reheating: Reheat the mushrooms in a preheated oven at 180C/350F for 5-6 minutes, until the cheese bubbles.
More keto appetizer recipes to try
Keto deviled eggs– Easy to make and ready in just 12 minutes. Keto fruit dip– My friends LOVE it when I break out the fruit dip. Keto crab cakes– So decadent and full of fresh seafood flavor, all for just 2 grams of net carbs. Keto spinach artichoke dip– The balance of tangy artichokes, tender spinach, and rich cream cheese makes a truly outrageous appetizer.
Originally published June 2021, updated March 2024
