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Pizza Stuffed Mushrooms | Keto Stuffed Mushrooms

These keto pizza stuffed mushrooms are incredibly good! Quick and easy to prepare and only 4g net carbs per huge mushroom!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Oh my, these Pizza Stuffed Mushrooms are incredibly good! Quick and easy to prepare and baked in under 30 minutes. They packed with flavor and are just so good.

If you want easy and flavorsome then you are going to love this recipe.

Pizza Stuffed Mushrooms Ingredients

What do you need to make your own keto pizza stuffed mushrooms at home? Use any of your personal favorite low carb pizza toppings, but this combination is pretty tasty in my books!

ingredients for a mushroom pizza on a baking tray

How to Make the Best Pizza Stuffed Mushrooms

To prepare the mushroom pizza is a bit of a breeze. I like to start by peeling the mushrooms. Something I do to cook them any other way but as a hot tip peeling them allow the flavor penetrate and the excess water from the mushrooms to escape.

In a small bowl add the avocado oil, minced garlic, and salt and pepper. Baste the mushrooms inside and out and place onto a lined baking tray cap side down.

a mushroom being brushed oil

Place the softened cream cheese into the same bowl you used for the oil and mix to incorporate any leftover oil and garlic. Spread a tablespoon onto the centre of each mushroom.

cream cheese filled mushrooms

In a small bowl combine passata with 2 teaspoons of Italian Herbs and spread on top of the cream cheese.

passata filled mushrooms

Divide the mozzarella between the mushrooms and place on top. Add pepperoni, bacon and sausage. Sprinkle with remaining Italian Herbs and bake at 180°C / 370°F for 20-25 minutes or until cheese is lightly browned and mushrooms are cooked through.

stuffed mushrooms on a baking tray

Season with fresh parsley and serve with lemon zest, lemon juice and a sprinkle of sumac.

stuffed mushrooms sprinkled with parsley
Keto Cookbooks & Ebooks

The BEST Keto Pizza Recipes

Here are just a few of my favourite keto pizza recipes I have made over the years. Some of the recipes are ones you would use to make a great low carb pizza or are a complete pizza. I hope you find a something extra yummy too.

  1. Zucchini Pizza Bites – Keto Low Carb and Delicious!
  2. Easy Keto Cheese Pizza | Easy Keto Pide
  3. Keto Chicken Alfredo Pizza
  4. Fathead Pizza Crust Recipe
  5. Keto Marinara Pizza Sauce
  6. Easy Keto Pepperoni Pizza
  7. Easy Keto Pizza Crust (Low Carb Gluten Free Pizza)
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Pizza Stuffed Mushrooms on a baking pan

Pizza Stuffed Mushrooms

These pizza stuffed mushrooms are the bomb! So easy and so tasty!
5 from 1 vote
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Lunch and Dinner
Cuisine: Australian Keto
Keyword: keto pizza recipe, mushroom pizza, pizza stuffed mushroom
Recipe Category: Low Carb
Calories: 312kcal
Author: Megan Mad Creations Hub
Servings: 4 serves
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Ingredients

  • 4 large flat field mushrooms or portobellos
  • 3 tablespoons avocado oil 60g
  • ½ teaspoon garlic finely minced
  • Salt and pepper to taste
  • 4 tablespoons cream cheese softened, 80g
  • 3 tablespoons passata 60g
  • 1 tablespoon Italian Herbs Mix
  • ½ cup shredded mozzarella 50g
  • 1 rasher streaky bacon finely diced, 30g
  • ¼ cup diced pepperoni
  • 1 low carb sausage
  • ¼ cup fresh parsley leaves finely chopped
  • Zest and juice of 1 lemon
  • ½ teaspoon sumac to serve

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 180°C. Line a large baking tray with baking paper.
  • Peel the outer skin off the mushrooms. This helps the flavours to penetrate through and moisture to evaporate.
  • In a small bowl combine avocado oil, garlic, and season to taste. Baste the mushrooms all over with the oil.
  • Using the same bowl as the oil add the cream cheese and mix to a smooth paste (this helps to mop up any leftover garlic and seasoning. Spoon one tablespoon of the cream cheese into the centre of each mushroom and spread into a thin layer.
  • In a small bowl combine passata with 2 teaspoons of Italian Herbs and spoon over the cream cheese layer.
  • Divide the mozzarella between each mushroom.
  • Top with diced bacon, pepperoni and parmesan. Slightly flatten the toppings with your hand.
  • Squeeze out tiny meatballs of sausage mince from the sausage skin onto the top of each mushroom. Sprinkle over remaining Italian Herbs Mix.
  • Bake for 20-25 minutes or until cheese is golden and bubbly; and of course, the mushrooms are cooked through.
  • Sprinkle over chopped parsley, zest, lemon juice, and sumac. Season to taste and serve.

THERMAL METHOD

  • Preheat the oven to 180°C. Line a large baking tray with baking paper.
  • Peel the outer skin off the mushrooms. This helps the flavours to penetrate through and moisture to evaporate.
  • Add the avocado oil, garlic, salt, and pepper to the mixer bowl; mix 3 sec/speed 3. Baste the mushrooms all over with the oil.
  • Without cleaning the bowl add the cream cheese and mix 4 sec/speed 4. (this helps to mop up any leftover garlic and seasoning. Spoon one tablespoon of the cream cheese into the centre of each mushroom and spread into a thin layer.
  • Add the passata with 2 teaspoons of Italian Herbs to the mixer bowl; mix 3 sec/speed 3 and spoon over the cream cheese layer.
  • Divide the mozzarella between each mushroom.
  • Add the parmesan to the mixer bowl, chop 10 sec/speed 10. Transfer to a small bowl.
  • Add the bacon and pepperoni; chop 5 sec/speed 7.
  • Top the mushrooms with the diced bacon, pepperoni and parmesan. Slightly flatten the toppings with your hand.
  • Squeeze out tiny meatballs of sausage mince from the sausage skin onto the top of each mushroom. Sprinkle over remaining Italian Herbs Mix.
  • Bake for 20-25 minutes or until cheese is golden and bubbly; and of course, the mushrooms are cooked through.
  • Sprinkle over chopped parsley, zest, lemon juice, and sumac. Season to taste and serve.

Notes

INGREDIENTS
  1. Any large mushroom can be used. If do not wish to peel the mushrooms simple poke the skin with a sharp knife or fork to allow water to evaporate and the flavours to seep through.
  2. Avocado oil is very delicious but can be replaced with oil or fat of choice.
  3. I use Gourmet Garden garlic paste in most of my cooking.
  4. Cream cheese is optional and can be omitted.
  5. Any passata or pizza sauce can be used.
  6. Use any of your favourite pizza toppings on the mushrooms. If you would prefer a keto vegetarian version top with roasted capsicum, olives, onion and artichoke.
  7. Sumac is a middle eastern spice. It is readily available in most supermarkets however you can use any spice or seasoning of choice.
STORAGE
  1. These can be made ahead of time and baked when ready to serve.
  2. Store any leftover cooked mushrooms in an airtight container in the fridge. Consume withing 3 days.
NUTRITION
  1. The nutrition is calculated using the ingredients listed. The net carbs for each 1 mushroom pizza is 4g net carbs. This mostly comes from the mushroom itself.

Nutrition

Serving: 1serve (per mushroom) | Calories: 312kcal | Carbohydrates: 5g | Protein: 11g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 619mg | Potassium: 400mg | Fiber: 1g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 1mg | Magnesium: 8mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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