The best, creamiest, stuffed mushroom ever {gluten free} {vegetarian} {keto}

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Cocktail parties are the jam during the Holiday season and I am here to tell you, it does not have to be difficult. Stuffed Mushrooms are always at the top of my list and this recipe will make your crowd happy, I promise.

If I am being honest, I will make a few things myself and let others do the work for me! When I say others, I mean order crazy topping pizzas and cut them up into small pieces. Go to the market and buy ready made salads at the olive bar. Serve nuts and dried fruits with different cheeses and Itailian meats and to round it all out, an easy dip or two. Never be afraid to say yes when a guest asks if they can bring something, it could make life a litte easier.

When I was trying to create a filling for these Stuffed Mushrooms, I wanted to appeal to different dietary needs. I hit most marks with the exception of dairy. These are vegetarian, gluten and grain free along with Keto. I think I did good and they disappeared before all of the guests arrived.

This stuffing would also work for stuffed chicken breast or a dip on it’s own. The ideas are endless and most importantly, it just tastes delicious.

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  • 24 large button mushrooms

  • 1 small chopped shallot

  • 1-2 Tbs Olive oil

  • 1 can artichoke hearts in water, drained

  • (1) 8oz. package cream cheese

  • 1/2 cup Romano cheese + 2 TBS. for topping

  • salt and pepper

  • cayanne pepper optional


  • In a medium sized skillet, add 1-2 Tbs. of olive oil and sauté chopped shallot

  • While the shallot is becoming translucent, remove stems from mushrooms. Make sure to clean mushrooms before cooking, with a damp paper towel, wiping gently

  • Chop mushroom stems into tiny pieces and add to pan with shallots

  • Allow the mushrooms to cook down and begin to brown, then add salt and pepper to taste

  • Add drained, coarsely chopped artichoke hearts and continue to cook

  • Add package of softened cream cheese to the skillet and stir until all of the ingredients have come together.

  • Add in Romano Cheese

  • Make sure all if the ingredients are combined

  • Take the stuffing and transfer to a bowl to cool

Time to stuff the mushrooms

  • Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.

  • Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up.

  • Drizzle olive oil over the filling in each mushroom.

  • Sprinkle with 1-2 TBS Romano Cheese

  • Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.

  • Serve.