Low-Carb Blue Cheese Stuffed Mushrooms

Stuffed Mushrooms with Blue Cheese, Low Carb
Armstrong Studios/Photolibrary/Getty Images
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 18 appetizers (18 servings)
Nutritional Guidelines (per serving)
104 Calories
9g Fat
3g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 18 appetizers (18 servings)
Amount per serving
Calories 104
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 26mg 9%
Sodium 191mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Protein 3g
Calcium 37mg 3%
*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 bread crumbs 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.

Ingredients

  • 2 pounds mushrooms (medium-sized or about 3 dozen mushrooms)
  • 6 tablespoons butter
  • 1 package cream cheese (8 -ounce, softened)
  • 1/2 cup blue cheese (crumbled)
  • 2 tablespoons green onion (finely chopped)

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.

Variations

  • Replace the blue cheese with sharp cheddar cheese.

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

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