Imagine hot, garlicky mushrooms stuffed with a cool creamy and herby cream cheese filling. The filling melts ever so slightly creating an explosion of flavor when you pop them into your mouth. That’s what these Green Goddess Stuffed Mushrooms are all about, and I, Chef Jenn, will show you all my tips to make these keto stuffed mushrooms a keto appetizer you can’t resist!
Melting Pot is one of my favorite places to eat, in no small part because of the Green Goddess Stuffed Mushrooms, but we sure can’t afford to eat there too often.
Of all their tasty eats, the jumbo mushroom caps boiled in broth and stuffed with Green Goddess Dip are just about the yummiest thing ON THE PLANET!
I swear, we gobble so many of these mushrooms, they always look at us funny, and don’t even ask me how much of their Green Goddess dip we eat!
To bring these yummy Green Goddess Stuffed Mushrooms home and into my own kitchen, I got creative. Making the Green Goddess sauce is easy, and it keeps forever in the fridge.
I might not have a pot of seasoned broth simmering on the stove (at least not often), mushrooms cook up really quickly in a pan and make a yummy substitute.
Super-Easy Green Goddess Stuffed Mushrooms
Super-easy and super-quick, these Green Goddess Stuffed Mushrooms make a great lunch, keto snack, or appetizer whenever you need to take a dish somewhere.
And, if you’ve followed my Keto-cooking instructions, you’ve already got a batch of Green Goddess Dip in your fridge. Don’t worry if you don’t, it’s pretty easy to make.
How to Make This Keto Stuffed Mushrooms Recipe
Get the biggest white or cremini mushrooms you can find, and pop the stems out. To do this, cup the mushroom in the palm of your hand with the stem sticking out.
Hold the mushroom cap firmly but not too tight. Push the stem to the side, snapping it from the mushroom cap. Then, just pull it out.
Next, give them a good wash. I say bananas to those who think raw mushrooms absorb water. Wash them. You don’t want to know what they grow in. Wash them.
Cook Those Cleaned Mushrooms
Cook the cleaned mushrooms in a large skillet (cast iron pans are perfect and perfectly indestructible!) with garlic and olive oil.
Once cooked, let them cool a few minutes, and then stuff them with a dollop of room temperature Green Goddess Dip. Let it sit for a few minutes to melt, then pop it in your mouth!
I dare you to eat just one!
- To make this dish ahead of time, get everything ready including cooking the mushrooms. Then, just reheat the mushrooms, fill with Green Goddess, and serve!
- These keto stuffed mushrooms can be eaten chilled, but it is the contrast of hot and cold, of letting the warm mushrooms start to melt the Green Goddess, that makes them so irresistible.
- Jazz up your mushrooms while cooking with a splash of white wine.
- Add a pinch of spice (like red pepper flakes) to the cooking mushrooms to add a bit of heat.
What to Serve with Green Goddess Stuffed Mushrooms
A great side dish or keto snack, this keto stuffed mushrooms recipe is addictive! I like to serve on pretty serving plates that come in a variety of sizes for a nice presentation.
You can enjoy them as a snack, as an appetizer, or as a part of a meal. Mushrooms go amazingly well with grilled steaks, so give them a try the next time you’re grilling!
Do Keto Stuffed Mushrooms Freeze?
Unlike some other stuffed mushrooms, these ones won’t freeze well. The Green Goddess mixture won’t do well in the freezing and thawing process.
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Step by Step Images
Green Goddess Stuffed Mushrooms
- 1 batch Green Goddess Dip from the recipe link here
- 1 pound mushrooms large, stems removed
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tbsp salted butter
- salt and pepper to taste
- Clean the mushrooms under running water then remove the stems. Set aside.
- Heat the butter, oil and garlic in a large skillet. Add the mushrooms in one layer and cook over medium heat until they start getting aromatic and lightly browned. Flip them over and cook on the other side for about 5 minutes or until they have given up some liquid and are golden brown.
- Remove from the heat and let cool slightly. Season with salt and pepper, and while still warm, fill the open mushroom cap with a spoonful of the Green Goddess Dip and enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.