These Keto stuffed mushrooms are cheesy delicious and vegetarian-friendly! With 6 ingredients only, this low carb appetizer is easy to make and requires minimal prep time, and I’ll show you how to make them dairy-free. They are the perfect finger food for the holiday season!

If you are looking for a vegan version, my Paleo stuffed mushrooms are loaded with fresh herbs and Shrimp stuffed mushrooms are perfect for seafood lovers.

A close shot shows several cheese and creamy cheese spinach stuffed keto mushrooms baked over a lined sheet pan
Creamy, cheesy, and loaded with spinach and artichoke!

Why will this be your go-to recipe

My keto stuffed mushroom recipe will guide you to create little bites of heaven perfect for any occasion. Flavorful and filling ingredients will keep you coming back for more.

  • Cheesy delicious: A great dish for cheese lovers and simply swap to cashew cream cheese filling for dairy-free cheese lovers.
  • Easy to make: An easy-to-prepare appetizer that can be pre-made the night before!
  • Loaded with hidden veggies: Mushrooms, artichokes, and spinach all in one dish!


These keto stuffed mushrooms with cream cheese require simple ingredients found at most grocery stores.

Ingredients need to make this dish
  • Mushrooms and fillings: cremini mushrooms, frozen spinach, artichoke, (cashew) and cream cheese.
  • Other items: salt, garlic powder, black pepper, olive oil, shredded parmesan cheese, and chive.

Ingredient Substitutions

This amazing appetizer can be adapted to suit everyone’s tastes.

  • Dairy-free, use cashew or any plant-based cream cheese.
  • Extra savory flavor – mix the filling with a bit of spicy sausage or mild Italian sausage for keto sausage stuffed mushrooms.
  • You can omit the shredded parmesan cheese. They will still be very tasty.

How to make the dish

These delicious low carb stuffed mushrooms make the perfect keto appetizer in just 15-20 minutes. For detailed instructions, please see my recipe card below.

Photo shows spinach wring out the water and artichoke heart chopped in a bowl
  1. Defrost spinach and wring out the liquid using a cheesecloth.
  2. Drain the artichoke and finely chop the artichoke heart.
Photo shows prepare the mushroom filling with cream cheese, remove the mushroom stems, and stuff the mushrooms
  1. Mix spinach, artichoke, cream cheese, garlic powder, and salt and pepper in a large mixing bowl.
  2. Use a damp paper towel to clean mushrooms and remove their stems. Lightly brush all mushrooms with olive oil
  3. Stuff each mushroom with filling. Use the back of a teaspoon to press in the filling.
Photo shows dip the mushrooms into shredded parmesan cheese and air fry or bake
  1. Dip the stuffed mushrooms into the parmesan cheese.
  2. To air-fry: Cook for 12 minutes at 360℉ or bake at 400℉ for 18-20 minutes until golden brown.

What type of mushroom to use

Cremini, white button mushrooms, or baby bella work best. Look for mushrooms with large caps and of a similar size. You can also use portobello mushrooms to make really big bites of healthy stuffed mushroom recipes!


If you are looking for more types of stuffed mushroom recipes keto friendly, here are some ideas you can try.

  • Mediterranean flavor – Add chopped olives, sun-dried tomato, mozzarella cheese, and fresh basil.
  • Spice it up! Make it a little bit spicy with your favorite hot sauce, red pepper flakes, or cajun seasoning.
  • Add a tablespoon of my Garlic chili sauce to the mushroom filling for an extra flavor boost!
  • Extra savory – Mix the filling with any cooked sausage you like. Pair this with Kabocha squash soup for a balanced and warming meal.

Serving Suggestion

My keto-friendly stuffed mushrooms are the perfect side dish for the holiday season. I recommend pairing them with Lemon herb spatchcock chicken , Maple orange spatchcock chicken, or Chicken salad stuffed avocado.

Want more appetizer ideas to serve with the low-calorie stuffed mushrooms? Look no further! Roasted cherry tomatoes and Roasted delicata squash pair well with the dish. Air fryer deviled eggs recipe is another keto-friendly appetizer perfect for parties, too!

How to make ahead, store, and reheat

If prepping in advance, store the mushroom filling – spinach, artichoke, and cream cheese filling – in the refrigerator in an airtight container a day before baking. Stuff the mushrooms when you are ready to bake.

After cooking, store the cooked keto stuffed mushroom in the fridge for 2-3 days. To reheat, send them to the microwave on high for 30 seconds.

Common FAQ

Are stuffed mushrooms healthy?

Yes! Loaded with iron-rich spinach and vitamin B-packed mushrooms!

Carb count for stuffed mushrooms

Low in carbs and the total stuffed mushrooms carbs will depend on your choice of filling.

Can I double this recipe?

Yes! You can easily scale up or down this appetizer.

Can I freeze the mushrooms?

No, I do not recommend freezing the mushrooms as they don’t freeze well.

Related recipes

There are many different ways to enjoy this yummy appetizer. Here are some ideas to get started:

Umami Tips

  • This dish is Keto, low carb, and easily adaptable for dairy-free.
  • Use cremini or white mushrooms and look for larger mushrooms.
  • Use the back of a small spoon to help press the filling onto mushroom caps.
  • Select mushrooms with larger caps and in similar sizes so they cook evenly.
  • Oven or Air fry! The recipe comes with instructions for both the oven and air fryer.
A close shot shows after taking a bite of the mushrooms where you can see spinach and cream cheese stuffing inside
Recipe with keto stuffed mushrooms baked on a sheet pan
5 from 3 votes

Keto stuffed mushroom recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 22 mushrooms
Author: ChihYu Smith
Keto stuffed mushrooms with cream cheese, spinach, and artichoke is an easy low-carb appetizer. You can easily adapt this dish with dairy-free cream cheese. Air fryer and oven instructions included!
Print Pin Rate


  • 14 oz Chopped frozen spinach
  • 9 oz canned artichoke hearts, either soaked in oil or water
  • 8 oz Cream cheese, or dairy-free cream cheese
  • ½ tsp coarse sea salt
  • ¼ tsp garlic powder
  • ¼ tsp ground black pepper
  • 20 – 22 caps cremini mushrooms, larger caps preferred
  • ½ cup olive oil, to brush the mushrooms
  • cup Shredded parmesan cheese, not grated
  • Garnish Chopped chive, optional


To prep –

  • Defrost the spinach in a microwave following the package instructions until it’s no longer frozen then, use a cheesecloth to wring out the liquid.
  • Drain the artichoke and either use a mini food processor or finely chop them.
  • In a large mixing bowl, add the spinach and artichoke and the rest of the ingredients from cream cheese to black pepper. Combine well. You can taste the mixture and adjust the seasonings to taste.
  • Gently clean the mushrooms with a dry paper towel and remove the mushroom stems. Lightly brush each mushroom with olive oil on all sides – insides and outside.

To assemble –

  • Use a small teaspoon to stuff the spinach mixture into each mushroom cap. A little top-over is totally okay. Use a little gentle pressure to press it in to help it adhere.
  • Place the parmesan cheese in a small bowl, dip the stuffed mushrooms – topping side – into the cheese, and use a little pressure to press it in.

Air fry –

  • Preheat the air fryer according to your default setting. Mine is a Cosori and the default is 400F (204C) for 5 minutes.
  • Place them into the air fryer basket with a little space between them. Air fry at 360F (182C) for 12 minutes. You might need to make it in two separate batches.

To bake –

  • Bake at 400F (204C) for 18-20 minutes or until the mushrooms are lightly golden brown on top.

To serve –

  • Carefully transfer the mushrooms onto a serving plate. It’ll be hot. Wait for a few minutes before serving and garnish with chive, if using.


  • It’s likely that you’ll have extra spinach cream cheese spread left over. Use it for a bagel spread or mixed into scrambled eggs for breakfast!
  • To make ahead, you can prepare the mushroom fillings first – spinach with water wrung out, chopped artichoke, and cream cheese filling – a day in advance. Cover the bowl with saran wrap and store it in the fridge. Only stuff the mushrooms when you are ready to bake.
  • You can also use white buttons and baby bella mushrooms.
  • For dairy-free, use dairy-free cream cheese. You can either skip the parmesan topping or use dairy-free parmesan cheese


Serving: 1mushroom, Calories: 111kcal, Carbohydrates: 2g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 13mg, Sodium: 196mg, Potassium: 91mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2396IU, Vitamin C: 3mg, Calcium: 63mg, Iron: 1mg
Course: Appetizer, Side Dish
Cuisine: American
Keyword: keto stuffed mushroom recipe, keto stuffef mushrooms, low carb stuffed mushrooms
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.

Made a dish and love it? Please remember to rate the recipe and leave a comment in the comment section below! It helps my blog grow organically so I can continue sharing free and awesome content with you. Thank you!