Keto Stuffed Mushrooms (Low-Carb Mushrooms)

These cheesy baked keto stuffed mushrooms topped with halloumi cheese and fresh basil are the perfect low-carb and keto appetizer, snack, or meal.

They’re low-carb, gluten-free, and keto-friendly, and can be cooked in the oven, on the BBQ, or in an air fryer.

We all know the Mediterranean lifestyle is an incredibly healthy way to live, so enjoy these drizzled with extra virgin olive oil and rejoice in the full-fat life!

These delicious low-carb Greek stuffed mushrooms can be made in advance and served hot or cold. You can even prepare a double batch and cook the lamb ahead of time, then just reheat it on the barbecue. Vary which cheese you use, such as halloumi, feta, cream cheese, or your family favorite.

Are stuffed mushrooms keto?

This stuffed mushroom recipe is low in net carbs so it can be enjoyed on a low-carb or keto diet or by anyone who is counting their carbs.

To make stuffed mushrooms keto, this recipe doesn’t use any breadcrumbs or breading. They are gluten-free and can be made with lamb or sausage stuffed mushrooms.

Mushroom nutrition facts per 100g: 2.3 g net carbs, 3.1 g protein, 0.3g fat, 22 calories.

Ingredients

You only need a few simple healthy ingredients to make low-carb stuffed mushrooms.

All quantities, ingredients, and instructions are in the recipe card below.

• Garlic – Fresh crushed garlic is preferred, but powder or granules will also work in this recipe.
• Ground/minced lamb – This is authentic for a Mediterranean dish; however, you could use ground pork, ground chicken, or ground turkey.
• Basil – Use fresh basil and tear it into tiny pieces. I also use fresh basil leaves to garnish and serve.
• Mushrooms – Regular button mushrooms have been used in the video, but large, flat portobello mushrooms also work beautifully. The larger the mushroom, the more lamb stuffing they can accommodate.
• Seasoning – Add salt and pepper to taste. You might also enjoy other herbs and spices, such as lemon pepper, chili flakes, or onion salt.

Toppings and fillings for stuffed mushrooms

• Fresh basil – whole or pieces.
• Halloumi cheese – cut into squares large enough to cover the mushroom stuffing.
• Sundried tomatoes – cut into quarters or halves, then placed under the halloumi.

Instructions

This recipe can be made in the oven, on the barbecue, or even in an air fryer. Just choose whichever method you prefer – they are all quick and simple. 

STEP 1: Heat your favorite oil in a large frying pan or skillet. On medium heat fry the fresh garlic (or garlic powder) for only 1 minute for the best flavor.

Add the ground lamb and stir until thoroughly cooked.

Stir through the fresh basil leaves, salt, and black pepper.

OPTIONAL: Stir through a few tablespoons of cream cheese to make a creamy stuffing.

STEP 2: Prepare the mushrooms by washing or peeling, whichever you prefer. Remove the mushroom stems and place the mushroom cap on a baking sheet or an oiled baking dish.

Place a sundried tomato inside each mushroom cap.

STEP 3: Divide the cooked ground lamb mixture evenly between the mushrooms. Using a small spoon press the lamb mixture into each one.

Place a whole basil leaf on, and finally add a piece of halloumi.

STEP 4: Place in a preheated oven, in the air fryer, or on the barbecue (with the hood closed) for 10 minutes until the mushrooms are cooked and the halloumi cheesy filling is cooked.

How to cook stuffed mushrooms in the oven/BBQ

Place the stuffed mushrooms into a prepared baking dish, baking sheet, or sheet pan. Place into a preheated oven 180C/350F or on the barbecue at medium heat (with the hood closed) for 10 minutes.

How to cook stuffed mushrooms in the air fryer

To cook stuffed mushroom caps in the air fryer, first oil the wire rack of your air fryer basket. Place the low-carb stuffed mushrooms onto the wire rack. Ensure there is space between each mushroom and the side of the basket.

1. Preheat to 180C/350F.
2. Cook for 10 minutes, depending on the size of your air fryer and the size of your mushrooms.

Variations

• Make it even more creamy – cream cheese stuffed mushrooms are really popular. In fact, a cream cheese mixture with your favorite herbs and spices will taste extremely delicious.
• Swap out the cheese – you can make keto stuffed mushrooms with almost any type of cheese. Add some parmesan cheese on top for a little crispy texture. Or add some shredded cheese – like cheddar cheese – for a deeper flavor profile.
• Add some crunch – if you want your tender baked mushrooms to have a bit of a crunch, sprinkle them with some crushed pork rinds. You can even sprinkle crushed pork rinds over the top once you have finished baking.
• Sprinkle parsley – try topping these with some fresh chopped parsley.
• Sausage stuffed mushrooms – instead of using ground lamb, you can remove the skin (casing) from Italian sausage and crumble them into the frying pan.
• Vegetarian stuffed mushrooms – instead of a meat stuffing, you can fry a mixture of chopped mushroom stems and chopped nuts such as walnuts, pecans, and macadamias.

Serving

These low-carb Greek stuffed mushrooms can be served as a starter, light lunch, or dinner with a simple salad, avocado, and olives.

I also like to serve stuffed mushrooms with baked eggplant, cauliflower couscous, or lamb kebabs. They are also the perfect side dish for chicken or beef.

If you are feeling inspired to cook all things Greek, take a look at my low-carb moussaka too.

Serve any of these with a huge Greek salad. Go to town with leafy greens, cheeses, olives, feta, tomatoes, spring onions, and cucumbers for an incredibly beautiful, colorful, and nutritious meal.

Low-carb real food is so versatile and good for your body.

FAQs about Greek Mushrooms

Here are some questions people often ask about making this stuffed mushroom recipe. If you don’t see your question in this list, please leave it in the comments.