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The Best Stuffed Mushrooms

Classic Cream Cheese Stuffed Mushrooms

This Simple Classic Cream Cheese Stuffed Mushrooms recipe is keto, uses large or portobello mushrooms, and is full of shrimp, crab, cheeses and more!
Course Appetizer, brunch, Snack
Cuisine American
Keyword appetizer, easy appetizer, mushrooms, stuffed


  • rimmed baking sheet


Large Mushrooms

  • 24-30 large mushrooms, fresh, cleaned
  • 2 tablespoons sour cream
  • 6 oz cream cheese, or ¾ of a brick
  • ¼ cup cheese, grated or shredded
  • 2 tablespoons parmesan cheese, grated or shredded
  • 1 tablespoon garlic, minced
  • 1 can (4 - 6 oz) shrimp
  • 1 can (6 - 6 ½ oz) crab
  • 2 tablespoons green onions, minced
  • ½ teaspoon pepper

Stuffed Portobello Mushrooms

  • 4 portobello mushroom caps, (4 to 5 inches in diameter) stems removed, gills scraped
  • ½ cup olive or vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper


Large Mushrooms

  • Preheat oven to 375 degrees.  
  • Wash your mushrooms and allow them to dry.  I usually use paper towel to do this because it is faster than letting them sit, upside down, on a tea towel.  
  • Open cans of shrimp and crab and drain well. Set aside. 
  • Prepare a rimmed baking sheet with tinfoil and place your mushrooms on top and paint each with olive oil. 
  • Bake for 4-5 minutes in the oven to soften sothey don’t drip water when you bite into them.
  • Remove mushrooms from oven and when cool enough to handle remove each stem.  Reserve stems for another use.
  • In a large mixing bowl combine cream cheese, sour cream, grated or shredded cheese, garlic, shrimp, crab, green onions and pepper. Blend really well. 
  • Pour and scrape contents of the bowl into a resealable bag. Press mixture into one of the bottom corners and then cut the corner off. 
  • Squeeze mixture in to mushroom caps one at a time.  Press bag deep inside of each mushroom to get as much in there as possible making sure there is extra on top of the mushroom.  Not overflowing but my husband always says it's like making a soft serve ice cream!  In some ways he is right I suppose!
  • Place filled mushroom caps on top of rack back on your prepared baking sheet. Bake for about 15 minutes or until cheese is melted and nice and brown. Serve immediately and enjoy!

Stuffed Portobello Mushrooms

  • Wash and wipe the Portobello mushroom caps with a damp paper towel to remove any dirt. Using a spoon, scrape and remove the gills from all of your portobello mushroom caps.
  • Adjust your oven racks to upper middle and lower middle positions. You will be using them both.
  • Preheat your oven to 475 degrees.
  • Combine oil, salt, and pepper in a large resealable bag.
  • Add mushrooms, seal, and adjust mushrooms until coated. Allow to sit at room temperature for at least 30 minutes, if not an hour.
  • Prepare a rimmed baking sheet with parchment paper.
  • Arrange your mushrooms gill side down on your prepared sheet.
  • Bake on the lower rack until your mushrooms are tender, about 20 minutes.
  • Flip mushrooms over so they're gill side up
  • Carefully place stuffing inside each mushroom as evenly as possible.
  • Bake stuffed mushrooms on your upper rack until golden brown, between 3 and 5 minutes.
  • Serve and enjoy!.