Crisp mushroom caps filled with a veggie, herb and cheese mix! These mouth watering Stuffed Mushrooms are a perfect vegetarian and keto-friendly appetizer, ready in under 30-minutes using an Airfryer, oven or the new Mealthy Crisplid. Serve a platter of these at your next party or just make them for snack-time!
Easy 30-Minute Low-Carb Recipe (keto friendly)
This is the most made recipe for snack-time in my home. Reason being, it is so simple to put this together, it literally takes 10 minutes to prep and stuff the mushrooms. Then bake them using an Airfryer, oven or Crisplid, and enjoy!
Also, this is a perfect family-pleasing recipe for us. It works for my kids who'll eat anything with cheese, and it is great for hubby and my low-carb diet since it doesn't have any bread crumbs. It works for anyone following the KETO diet too.
Delicious Vegetarian & Gluten-Free Appetizer
Whenever I am entertaining, I am always looking for recipes that will please all and will accommodate different dietary preferences.
These Stuffed Mushrooms are a crowd-pleaser! All ingredients in this recipe are vegetarian as well as gluten-free. They make for a great appetizer and also a simple side dish.
How to Make Stuffed Mushrooms
Here are the step by step instructions for this easy under 30-minute recipe!
Ingredients Needed for this Recipe
Prepare the Mushrooms- How to Clean Mushrooms
- Using a damp cloth, gently wipe each mushroom until it is clean. Gently snap off the stem from the mushrooms pulling sideways, leaving the mushroom cap hollow.
- Press the edges of the mushroom wall inwards to widen the cavity for stuffing. (watch video for clarity)
Season Mushrooms and Prepare Filling
- In a bowl, toss the mushrooms with olive oil, salt, black pepper and balsamic vinegar. Keep aside.
- In a separate bowl, combine chopped peppers, onion, Jalapeno, cilantro, shredded cheese (mozzarella, parmesan) and spices. Mix everything until it is well combined.
Stuff Mushrooms
- Using a teaspoon, or any small spoon, stuff the mushroom caps generously with the filling.
- Use the back of the spoon to press the filling into the mushroom cavity and pack it in. The mushrooms should look pretty full. (Don't worry, the filling melts down and reduces in size).
Cook Mushrooms using one of the following methods:
- MEALTHY CRISPLID: Place the trivet in the cooking pot in your electric pressure cooker. Place the mesh basket on top of the trivet.
- Layer the mushrooms, avoid overcrowding them. Place the crisplid on the cooker and cook for 12 minutes at 325° F.
- AIR FRYER: Place the stuffed mushrooms in the air fryer basket. Cook at 320°F for 9-10 mins, depending on the size of your mushrooms. (small size= 9mins; regular size: 10 mins)
- OVEN: Pre-heat the oven at 400°F. Place the stuffed mushrooms on an aluminum or parchment lined baking sheet.
- Bake for 16-18 minutes, depending on your oven strength. The mushrooms should be dark brown, and cheese should be slightly golden brown.
Serving Suggestion
- Rest for 5 mins: Since these mushrooms have hot melted cheese in their filling, cool for 5 mins before serving!
Tips for Delicious Stuffed Mushrooms:
- Since mushrooms soak up liquid, avoid rinsing to clean them. Instead, use a damp kitchen towel and wipe off the dirt gently.
- If a mushroom is not big enough in size to hold the stuffing, remove the stem and gently push 'in' the cap walls, widening the cavity for stuffing. Even if you crack the walls, patch it back and the stuffing will hold it together.
- Don't be afraid to over-stuff the mushrooms. The filling wilts down as the veggies cook and cheese melts. Use the back of a spoon to really pack down the filling.
- If you have left-over filling, refrigerate it in an air-tight container for later use. You can break a few eggs in it, whisk it and make a delicious veggie-cheesy frittata.
- Customize the taste: If you don't like the flavor of ground coriander, substitute that with Italian seasoning blend and it will taste just as delicious.
Stuffed Mushrooms FAQ
Don't wash or soak the mushrooms while cleaning, as that makes them absorb the water and makes them soggy.
Using a damp cloth, gently wipe each mushroom until it is clean. Gently snap off the stem from the mushrooms pulling sideways, leaving the mushroom cap hollow. Press the edges of the mushroom wall inwards to widen the cavity for stuffing.
It's probably due to the filling you picked. Veggies like tomatoes release excess juices as they cook, so pick vegetables that are less likely to do that, for example like peppers, broccoli and celery.
Store cooked leftovers in an airtight container in the refrigerator for up to 4 days. I would not recommend storing uncooked assembled stuffed mushrooms as the seasoning will draw out the moisture in the filling and mushrooms.
The mushrooms have gone bad if they develop a sticky-slimy surface and get look bruised with darker spots. Also, if you cut open one, if the inside looks brown and soggy, it has gone bad. It's best to toss of away.
Another Mushroom Favorite from my Kitchen
- Cream of Mushroom Soup: Creamy, flavorful and so easy to make, this gluten-free Cream of Mushroom Soup is made with fresh mushrooms, and is on your table in 30 minutes.
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Easy Stuffed Mushrooms
Ingredients
Mushrooms
- 12-15 Cremini Mushrooms or button mushrooms
- 1 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp crushed black pepper
- 1 tsp balsamic vinegar
Filling
- ¼ cup bell pepper (I use rainbow peppers)
- ¼ cup onion ,chopped
- 2 tbsp cilantro ,chopped
- 1 tbsp jalapeno or green chili, finely chopped
- ⅓-½ cup grated mozzarella cheese Or any assorted shredded cheese
- 1 tsp ground coriander
- ¼ tsp salt
- ¼ tsp paprika or Kashmiri red chili
Instructions
Prepare the Mushrooms
- Clean mushrooms: Using a damp cloth, gently wipe each mushroom until it is clean. Gently snap off the stem from the mushrooms pulling sideways, leaving the mushroom cap hollow.
- Season mushrooms: In a bowl, toss the mushrooms with olive oil, salt, black pepper and balsamic vinegar. Keep aside.
- Make filling: In a separate bowl, combine chopped peppers, onion, jalapeno, cilantro, shredded cheese and spices. Mix everything until it is well combined.
- Stuff mushrooms: Using a teaspoon, or any small spoon, stuff the mushroom caps generously with the filling. Use the back of the spoon to press the filling into the mushroom cavity and pack it in. The mushrooms should look pretty full. (Don't worry, the filling melts down and reduces in size).
Cook mushrooms using any one of your preferred methods below:
- Mealthy Crisplid: Place the trivet in the cooking pot in your electric pressure cooker. Place the mesh basket on top of the trivet. Layer the mushrooms, avoid overcrowding them. Place the crisplid on the cooker and cook for 12 minutes at 325° F.
- Air Fryer: Place the stuffed mushrooms in the air fryer basket. Cook at 320°F for 9-10 mins, depending on the size of your mushrooms. (small size= 9mins; regular size: 10 mins)
- Oven: Pre-heat the oven at 400°F. Place the stuffed mushrooms on an aluminum or parchment lined baking sheet. Bake for 16-18 minutes, depending on your oven strength. The mushrooms should be dark brown, and cheese should be slightly golden brown.
Serving Suggestion
- Rest for 5 mins: Since these mushrooms have hot melted cheese in their filling, cool for 5 mins before serving!
Video
Notes & Recipe Tips
Tips for Making These Mushrooms Perfect:
- Since mushrooms soak up liquid, avoid rinsing to clean them. Instead, use a damp kitchen towel and wipe off the dirt gently.
- If a mushroom is not big enough in size to hold the stuffing, remove the stem and gently push 'in' the cap walls, widening the cavity for stuffing. Even if you crack the walls, patch it back and the stuffing will hold it together.
- Don't be afraid to over-stuff the mushrooms. The filling wilts down as the veggies cook and cheese melts. Use the back of a spoon to really pack down the filling.
- If you have left-over filling, refrigerate it in an air-tight container for later use. You can break a few eggs in it, whisk it and make a delicious veggie-cheesy frittata.
- Customize the taste: If you don't like the flavor of ground coriander, substitute that with Italian seasoning blend and it will taste just as delicious.
