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!
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I keep a batch of Green Goddess dip in the fridge most weeks anyway, so this appetizer is usually a five-minute job on top of dip I’ve already made. It’s the thing I bring when someone asks me to contribute a dish, because it travels well and disappears fast at a table.
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Chef Jenn’s Take on Keto Green Goddess Stuffed Mushrooms
The mistake people make with stuffed mushrooms is serving them one temperature all the way through, either fully hot or fully chilled. That’s not what makes this dish work. The mushrooms need to come off the pan warm enough that the dip starts to soften and melt right on top of them, not before.
I’ve tested this both ways, filling the caps the moment they leave the pan versus letting them cool first. Filling them while they’re still warm wins every time. The dip goes slightly loose against the hot mushroom instead of sitting there as a cold dollop, and that’s the part people can’t stop eating.
One other thing worth knowing: don’t skip washing the mushrooms because you’ve heard they soak up water. A quick rinse doesn’t hurt the texture here, and mushroom caps grow in conditions you don’t want anywhere near your food.
What You’ll Love About Keto Green Goddess Stuffed Mushrooms
The contrast between the warm mushroom and the cool filling is what makes people go back for a second one instead of stopping at one.
The filling is dip I’ve usually already made for something else, so this appetizer takes almost no extra effort on a night when I’m cooking for company.
Ingredients
It travels well to a potluck or party, and it holds up better than most creamy appetizers once it’s out of the fridge.
- Salt and pepper – Season to taste.
- Mushrooms – Large white or cremini caps, stems removed. Bigger caps hold more filling and are easier to stuff.
- Green Goddess dip – Use a batch of my Green Goddess Dip, made ahead if possible so it’s ready to go straight from the fridge.
- Garlic – Fresh, minced. Jarred minced garlic works in a pinch, though the flavor is milder.
- Olive oil – For searing. Any neutral high-heat oil works if that’s what’s on hand.
- Butter – Salted, for richness in the pan. Unsalted works if you adjust the salt at the end.
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 for 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!
Chef jenn’s Tips
- 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 to meals like Cheeseburger Casserole, 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 won’t freeze well. The Green Goddess mixture won’t do well in the freezing and thawing process.
Frequently Asked Questions
Yes. Cook the mushrooms and keep them in the fridge, then reheat and fill them with the Green Goddess dip right before serving. Filling them too far ahead means you lose the hot-and-cold contrast that makes the dish work.
No. The Green Goddess filling doesn’t hold up through freezing and thawing, so this is best made fresh or a day or two ahead at most.
This recipe comes out to about 5 grams of net carbs per serving, based on the recipe as written. It’s built to be a low-carb appetizer, so a serving fits easily into a keto day.
Jarred minced garlic works in a pinch, though the flavor comes through milder than fresh. Use a bit more than the recipe calls for if that’s what you’re working with.
Add Preferred SourceGreen Goddess Stuffed Mushrooms
Ingredients
- 1 batch Green Goddess Dip from the recipe link here
- 1 pound mushrooms large, stems removed
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- salt and pepper to taste
Instructions
- 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!
Video
Notes
Recipe Card Tips
- Fill the caps while the mushrooms are still warm, not after they’ve fully cooled. The heat softens the dip slightly and that contrast is the whole point.
- These are best served the day they’re made. The Green Goddess filling doesn’t freeze or reheat well once it’s been chilled for more than a day or two.
Nutrition
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.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana
These are a perfect party appetizer! Love me some mushrooms!!
These mushrooms look wonderful and I am going to test your recipe out on the hubby tomorrow– he loves mushrooms! Bookmarking.
I bet he loves them!
What is it about Green Goddess anything that is so good. I love that herby dressing especially when it’s made fresh in the summer. This is a great way to use it and I’m sure it adds so much flavor to the mushrooms.
I’ve eaten at the Melting Pot several times but can’t recall seeing these mushrooms. Too bad, because I would definitely have ordered them! I’m glad I can try them at home now 🙂
You’ll also save lots of money eating them at home! They really are tasty!
I love these! Fantastic entertainers that are full of the incredible flavor! I love to serve similr caps when a few of my close friends come over. Always a blast!
Enjoyed the mushroom recipe
Wonderful Post Thanks