Keto Italian Cheese Stuffed Mushrooms

Keto Italian Cheese Stuffed MushroomsPin recipeFollow us 54.0k

I first made these mushrooms when I was having stomach trouble and just couldn’t stand the thought of digesting meat. Now, trust me, this is not a usual position for me as I do love a good piece of meat.

But these stuffed mushrooms are delicious and filling, without feeling heavy or hard to digest.

They’re a great meat-free meal to add to your repertoire and can be served with vegetables or just a lovely tossed salad. The combination of creamy cheeses and tangy goat’s cheese is perfect against the classic combination of spinach and garlic. I would think that you could easily adapt the filling to suit your tastes, keeping within keto guidelines of course. Give them a try and see what you think.


Nutritional values (per serving, 2 mushrooms)

8.9 grams 4.6 grams 22.8 grams 36.8 grams 23.3 grams 432 calories
Total Carbs13.5grams
Net Carbs8.9grams
of which Saturated23.3grams
Magnesium70mg (17% RDA)
Potassium988mg (49% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (20%), fat (72%)

Ingredients (makes 4 servings)

  • 8 Portobello mushrooms, stems and gills removed, stems retained (672 g/ 1.5 lb)
  • 2 tbsp of butter, melted (30 ml)
  • 1 cup cream cheese (240 g/ 8.5 oz)
  • ¼ cup ricotta (60 g/ 2.1 oz)
  • 100 g goat’s cheese (3.5 oz)
  • ½ cup Parmesan, grated (45 g/ 1.6 oz)
  • ½ tsp minced garlic
  • 1 package (10 oz) of frozen spinach, drained and squeezed (280 g)
  • ½ small red onion, finely chopped (30 g/ 1.1 oz)
  • ¼ cup grated cheddar cheese (28 g/ 1 oz)
  • 2 tbsp red bell pepper, diced (19 g/ 0.7 oz)
  • ⅛ tsp dried Italian herbs

Note: Instead of frozen spinach, you can use 1 bunch of fresh spinach or 1 bunch of fresh kale.


  1. Preheat the oven to 180 C/ 355 F. Pat mushroom caps very dry with a paper towel.
  2. Brush melted butter all over the mushroom caps and place on a lined baking tray. Keto Italian Cheese Stuffed Mushrooms
  3. Finely chop the red onion and spinach or kale and mix in a bowl with the cream cheese, ricotta, goat’s cheese, parmesan and garlic. Mix together well.
  4. Spoon into the mushroom caps. Really fill the caps, the mixture won’t run away so you can put a good pile of it in there. Keto Italian Cheese Stuffed Mushrooms
  5. Top with just a sprinkle of cheddar cheese and the diced red pepper. Keto Italian Cheese Stuffed Mushrooms
  6. Bake for 20 minutes until brown and bubbly. Serve with a sprinkle of fresh herbs of your choice. If you have any leftover filling, use it to stuff chicken breasts…yum! Keto Italian Cheese Stuffed Mushrooms

Do you like this recipe? Share it with your friends! 

By Naomi Sherman
Creator of

Naomi is the creative force behind Blue Rust Images. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. Naomi loves nothing more than to take old-school favourites and give them a healthy twist.

Leave a comment

Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment
  • Preview

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (3)

These are totally delicious and make a great dinner!  So happy we have some left over for dinner tomorrow, great recipe!


These look like so much fun. I love the fact that they're different than what you normally see but they'd be instantly appealing as well.
The only catch I see is that people either love mushrooms or hate them. For the mushroom lovers, they are amazing. For the haters, well, perhaps not a good plan.


I'm definitely a mushroom lover, especially if it's wild mushrooms 😊


As Featured On

As Featured