“I had some rosemary and Portobello mushrooms, so I made these cheese stuffed mushrooms to have alongside lamb. This recipe makes 4 stuffed mushrooms and the macros are shown per mushroom. If you are cooking for more people (or if you anticipate you may want more than one), scale up using the facility on the “Servings” yield on the recipe. This will adjust your ingredient amounts automatically. Massive, beautiful flavours, I hope you love these cheese stuffed mushrooms!” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

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More on Rosemary and Cheese Stuffed Mushrooms…

Portobello mushrooms stuffed with cream cheese and rosemary make for a delightful and keto-friendly light meal or side dish. This combination not only satisfies your taste buds but also provides a nutritious option that aligns with a low-carb lifestyle.
 

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Portobello mushrooms serve as an excellent base for stuffing due to their meaty texture and rich flavour. Their earthy taste pairs wonderfully with the creamy goodness of cream cheese. This creates a harmonious blend of textures and flavours. Cream cheese is low in carbs and high in fat, making it an ideal choice for a keto diet. The combination of protein and healthy fats also helps keep you satiated for longer, while the mushrooms contribute essential nutrients and fibre.

The addition of rosemary adds a fragrant and aromatic touch. Rosemary not only enhances the overall taste but also provides numerous health benefits. It contains antioxidants that promote a healthy immune system and has anti-inflammatory properties.
 
This is a keto-friendly option for individuals looking to enjoy a light meal or incorporate a side vegetable into their diet. This simple yet flavourful dish provides a satisfying and nutritious experience that supports a healthy lifestyle.

 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Rosemary and Cheese Stuffed Mushrooms, as well as all the Side dishes on Fats of Life®.
 

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Rosemary & Cheese Stuffed Mushrooms

Packed with flavour, these cheesy stuffed mushrooms would be a lovely accompaniment to lamb as it features the beautiful flavour of rosemary. (Macros shown are per stuffed mushroom.)

Cook ModePrevent your screen going dark while you cook

Course Light Meals, Side Dish

Cuisine General

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 as a side dish option

Author Monya Kilian Palmer

Per serving

Calories: 174kcal | Carbohydrates: 2.3g | Protein: 4.9g | Fat: 16g

Equipment

• sharp knife
• kitchen scale
• silicon pastry brush
• baking tray

Ingredients

• 4 large Portobello mushrooms
• 1 TB unsalted butter
• 1 clove garlic, peeled and finely chopped
• 1 large sprig fresh rosemary, needles picked and finely chopped
• 130 g (4.6 oz) full-fat cream cheese (soft cheese)
• 3 TB finely grated Parmesan cheese
• freshly ground black pepper
• 1 TB olive oil
• sea salt flakes, (if needed)

Instructions

• Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
• Wipe your mushrooms clean and carefully remove the stalks by wiggling them side-to-side until they break off and lift out. Be careful not to break the mushrooms. Do not discard the stalks.
  
• Finely chop the mushrooms stalks, the garlic and the rosemary needles. (Aim for just over a teaspoon of finely chopped rosemary). Have all your remaining ingredients prepped and ready.
  
• Melt the butter in a pan over moderately high heat and add the mushrooms and garlic, cooking until the mushrooms release all their moisture and start to caramelise. Stir continuously to avoid the garlic burning. Tip in the chopped rosemary in the last 20-30 seconds.
  
• Remove the pan from the heat and add the cream cheese and Parmesan, stirring well to combine. Season generously with freshly ground black pepper. (Due to the strong flavour of Parmesan / Pecorino, it is unlikely the mixture will need salt seasoning at this stage.)
  
• Brush the smooth underside of the mushrooms with the olive oil, then place them gills side down onto a baking tray. Place in the oven for 3 minutes only. This initial bake allows most of the moisture to run off from the mushrooms.
  
• After 3 minutes, remove the tray and flip the mushrooms gills side up.
  
• Spoon equal amounts of the creamy rosemary mixture onto each mushroom. Return the tray to the oven for an additional 4-5 minutes.
  
• The mushrooms may still contain a little more moisture, so gently tilt each mushroom to allow the mixture to run off. Serve immediately and season with salt flakes (only if you feel it needs it).

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        174Kcal / 728kJ
Fat                                16g
Carbohydrates              2.3g
Protein                          4.9g

Allergens
Milk
Eggs (may be found in some brands of soft cheese - check label)

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See all the Side Dishes on Fats of Life:

Keto Battered Onion Rings

Lemon & Thyme Cheesy Keto 'Gnocchi' (Nut-free)

Avocado Feta Salad with Lemon & Black Pepper (Keto)

Broccolini in Garlic Sage Butter (Keto)

Smashed Cauliflower with Sour Cream and Chives (Keto)

Creamy Caramelised Fennel and Tomato Gratin (Keto)

Load More

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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