Low-Carb Blue Cheese Stuffed Mushrooms

Stuffed Mushrooms with Blue Cheese, Low Carb
Armstrong Studios/Photolibrary/Getty Images
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 18 servings
Nutrition Facts (per serving)
106 Calories
9g Fat
4g Carbs
3g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 106
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 29%
Cholesterol 26mg 9%
Sodium 114mg 5%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 3g
Vitamin C 2mg 11%
Calcium 37mg 3%
Iron 1mg 5%
Potassium 209mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With no breadcrumbs or filler, these blue cheese stuffed mushrooms are an excellent low-carb snack. Blue cheese and cream cheese are combined with green onions and butter for the savory, cheesy stuffing.

Use large button mushrooms or portobello mushrooms in the recipe.

The recipe is easily scaled up for a crowd.


  • 2 pounds mushrooms, medium-sized, about 3 dozen mushrooms

  • 6 tablespoons (3 ounces), unsalted butter

  • 1 (8-ounce) package cream cheese, softened

  • 1/2 cup blue cheese, crumbled

  • 2 tablespoons finely chopped green onion

Steps to Make It

  1. Line a baking sheet with foil.

  2. Remove stems from mushrooms; chop enough of the stems to equal 1/2 cup. Set aside

  3. Melt half of the butter in a large skillet over medium heat. Add about half of the mushrooms and cook, stirring, for 5 minutes; drain off fat. Repeat with remaining 3 tablespoons of butter and the rest of the mushroom caps.

  4. In a medium bowl, combine the cream cheese and blue cheese; mix until well blended. Stir in the reserved chopped mushroom stems and the chopped green onions.

  5. Preheat the broiler (500 F) and adjust the oven rack to the upper position. The mushroom caps should be about 4 inches from the heat source.

  6. Place the mushroom caps on the foil-lined baking sheet and fill each them with the cheese mixture.

  7. Broil the stuffed mushrooms until the tops are golden brown.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.


  • Replace the blue cheese with sharp cheddar cheese.

  • Add 2 tablespoons of crumbled cooked bacon to the cheese mixture.

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