Stuffed mushrooms are like chips, you can’t have just one! These cheesy, garlicky, yummy goodness stuffed mushrooms are all you need for a bangin low carb side dish any day of the week, or even a holiday worthy appetizer!

What are the Best Mushrooms for Stuffed Mushrooms?

I personally like using white button mushrooms. My mother in-law seems to alwsys use portobello mushrooms. If you do use portobello’s make sure you make enough filling for them, because they are much bigger than your avergae white mushroom.

I’ve also seen recipes use brown cremini mushrooms. It’s really up to your own mushroom prefrence, or what you can find at the grocery store.

Ingredients for Almond Flour Crusted Stuffed Mushrooms:

• Whole White Mushrooms (about 20 for four servings, or however many you want to eat!)
• 8oz Block of Cream Cheese (bring to room temp for easy mixing)
• 1/2 Cup of Parmesan Cheese
• 1 cup of Shredded Mozzarella Cheese
• About 3-4 Garlic Cloves or 2 tsp. Garlic Powder
• Salt & Pepper (to taste)
• Almond Flour for Topping (you can use more Parmesan Cheese if you don’t have almond flower)

How to Prepare Stuffed Mushrooms:

1. Preheat your oven to 400°

2. Wash your mushrooms in a Stainless Steel Mesh Strainer under cold water to remove any dirt. Dry the mushrooms well with a cloth or paper towel.

3. Remove all of the stems. Cut off a thin slice from the bottom of the stems, and discard any wonky looking stems.

4. Finely chop the remaining stems up. I’m using my favorite Santoku Knife!

5. In a large bowl add in your chopped stems, cream cheese, parmesan cheese, mozzarella cheese, pressed garlic, salt & pepper. Mix with a Mix N’ Scrape!

• If your cream cheese is to hard to mix, throw the cream cheese & garlic into a pan for a few minutes to soften it up. Then add it to the bowl with everything else and mix well.

6. Stuff your mushrooms! Make sure to press the filling down in the mushroom. We don’t want unstuffed mushrooms here, overflow that sh*t!

6. Once all of your mushrooms are stuffed, press them down into some Almond flour. You can certainly use more parmesan cheese on top if you don’t have almond flour handy. You can even use a mixture of both if you have them!

7. Bake on a Baking Sheet (I’m using my Stone Bar Pan!) for 30-35 minutes @ 400°. Until the mushrooms are nice and golden brown and melty!

8. ENJOY!

Prepping Ahead of Time.

You can prep these stuffed mushrooms and freeze them before you bake them. That way you can have stuffed mushrooms on deck whenever your heart desires!

• If you’re an all loving mushroom kind of person, you need to check out my Honey Balsamic Mushrorom and Onion Open Faced Sandwiches! They are to die for & super easy to make!

I always have mushroom’s on hand. I tend to get 4 packs every time I grocery shop!