These stuffed mushrooms taste amazing and are great for low carb diets!!

I also love that they can be prepared ahead of time, and baked when needed.


I highly recommend placing them on a silicone baking mat. It is non-stick, and easy to clean.


The sautéed garlic gives these mushrooms a lot of flavor…but my favorite part is the cayenne!! YUM


Stuffed Mushrooms

  • 16 oz Whole Mushrooms, cleaned
  • 2 T Olive Oil
  • 4 cloves of Garlic, minced
  • 8 oz of Cream Cheese, softened
  • 1/4 cup shredded Parmesan Cheese
  • 1/4 t Black Pepper
  • 1/4 t Onion Powder
  • 1/4 t Cayenne Pepper
  1. Preheat oven to 350 degrees.
  2. Slice off the hard bottom of the mushroom stems, then break off the stem. Dice the stems.
  3. Heat oil in a skillet on medium heat. Add in garlic and diced mushroom stems. Sauté for 2-3 minutes. Do not burn garlic. Remove from oil and set aside.
  4. In a medium bowl, combine cream cheese, parmesan cheese, black pepper, onion powder, and cayenne. Add in sautéed mixture. Mix well.
  5. Line cookie sheet with silicone baking mat. Fill mushrooms with heaping spoonfuls of cream cheese mixture, and place on baking mat.
  6. Bake for 20 minutes. Mushrooms will be extremely hot and leaking liquid.

Adapted from 

I welcome your feedback, please let me know what you think!