If you are looking for a simple, delicious snack or appetizer that perfectly fits into your low-carb lifestyle, this Keto Stuffed Mushrooms with Pepperoni, Olives, and Cheese Recipe is an absolute winner. Combining the meaty texture of portobello mushrooms with the savory punch of pepperoni, the briny bite of black olives, and the ooey-gooey goodness of melted cheese, this dish offers a rich flavor experience without compromising your keto goals. It’s straightforward to prepare, packed with satisfying ingredients, and guaranteed to impress friends and family at any gathering or cozy night in.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in building layers of flavor and texture, while also keeping the dish keto-friendly and vibrant. From the hearty mushrooms to the spices, each component is a small piece of the puzzle that comes together beautifully.
- 8 medium portobello mushrooms: These serve as the perfect low-carb vessel, delivering a meaty and earthy base for the toppings.
- 1/2 tablespoon olive oil: Adds richness and helps to roast the mushrooms to perfection, enhancing their natural flavors.
- 1 cup keto pizza sauce: A tangy, savory foundation that ties all the toppings together with familiar pizza-inspired notes.
- 1/4 cup black olives, sliced: Brings a salty, slightly fruity flavor that balances the richness of the cheese and pepperoni.
- 1/4 cup pepperoni, chopped: Provides a spicy, smoky hit that makes this dish irresistible for meat lovers.
- 1 cup shredded cheese (mozzarella, cheddar, or a mix): Melts into a luscious topping that pulls everything together with creamy texture and cheesiness.
- 1 tablespoon Italian seasoning: A fragrant blend that elevates the dish with herbaceous warmth and complexity.
How to Make Keto Stuffed Mushrooms with Pepperoni, Olives, and Cheese Recipe
Step 1: Preheat the Oven
Start by heating your oven to 200°C (400°F), which will ensure a perfect roast for your mushrooms. Line a large baking sheet with parchment paper to keep things tidy and prevent sticking—this little prep step makes cleanup a breeze.
Step 2: Prepare the Mushrooms
Gently remove the stems from the mushrooms and wash each cap thoroughly. Pat them dry with paper towels to avoid soggy results. Lightly brush the outside of each mushroom with olive oil—this not only adds flavor but also helps them roast to a beautiful, golden brown. Place the mushrooms cap-side down on your baking sheet to start roasting the base.
Step 3: Add the Filling
After prepping the mushroom bases, spoon the keto pizza sauce evenly into each cap, spreading it to cover the surface. Next, sprinkle sliced black olives and chopped pepperoni on top, distributing them evenly so every bite has that perfect mixture of savory elements. Be careful not to overfill because the mushrooms will shrink slightly as they cook.
Step 4: Bake the Mushrooms
Place the tray in the oven and let the mushrooms bake for about 15 minutes. This stage helps the mushrooms soften and the flavors from the sauce and toppings to meld beautifully. You’ll notice the aromas starting to fill your kitchen!
Step 5: Add the Cheese
Once the initial baking is done, pull the mushrooms out and evenly sprinkle the shredded cheese over each one. Follow up with a sprinkle of the Italian seasoning—it adds that herbaceous lift which makes every bite more exciting.
Step 6: Melt the Cheese
Return the mushrooms to the oven and bake for another 10 minutes or until the cheese has melted fully and bubbles gently with golden spots. This final bake ensures gooey, melty cheese perfection that’s just begging to be devoured.
Step 7: Serve
Once out of the oven, these Keto Stuffed Mushrooms with Pepperoni, Olives, and Cheese Recipe are best served warm. The combination of juicy mushrooms, spicy pepperoni, briny olives, and creamy cheese makes for a truly irresistible keto-friendly treat that’s impossible to resist.
How to Serve Keto Stuffed Mushrooms with Pepperoni, Olives, and Cheese Recipe
Garnishes
Enhance the presentation and flavor with a sprinkle of fresh parsley or basil leaves on top for a burst of color and fresh herby aroma. A dash of crushed red pepper flakes can add a little heat if you like things spicy.
Side Dishes
Pair these stuffed mushrooms with a crisp green salad dressed in lemon vinaigrette to balance the richness of the cheese. For a heartier option, serve alongside roasted vegetables or a simple cauliflower rice pilaf to keep the meal keto-compliant and full of varied textures.
Creative Ways to Present
For parties, arrange the stuffed mushrooms on a platter lined with fresh greens or lettuce leaves for a beautiful, inviting look. You can also skewer a few together for a fun finger food twist, making it easy for guests to grab and go.
Make Ahead and Storage
Storing Leftovers
Allow leftovers to cool completely before transferring them to an airtight container. Stored in the refrigerator, these stuffed mushrooms will stay fresh for up to 3 days. They make an excellent ready-to-eat snack or quick lunch option.
Freezing
This Keto Stuffed Mushrooms with Pepperoni, Olives, and Cheese Recipe freezes well if you want to make a batch in advance. Place individually wrapped portions in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat your stuffed mushrooms in a preheated oven at 175°C (350°F) for about 10-12 minutes until warmed through and the cheese is melty again. Avoid microwaving if possible as it can make the mushrooms soggy.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While portobello mushrooms are perfect because of their size and meaty texture, you can use large white button mushrooms or cremini mushrooms. Just adjust the cooking time accordingly since smaller mushrooms will cook faster.
Is this recipe suitable for vegetarians?
This particular version of the Keto Stuffed Mushrooms with Pepperoni, Olives, and Cheese Recipe includes pepperoni, which is meat-based. However, you can easily swap the pepperoni for vegetarian-friendly sausage or additional vegetables to keep it meat-free.
Can I make this recipe dairy-free?
Yes! Just substitute the shredded cheese for your favorite dairy-free or vegan cheese alternatives. Many plant-based cheeses melt beautifully and will maintain the gooey texture this dish is loved for.
How spicy is this dish? Can I adjust the heat?
The recipe as is has mild heat thanks to the pepperoni. If you prefer more spice, add crushed red pepper flakes to the filling or use a spicy pepperoni variety. For less heat, choose milder pepperoni or skip the red pepper flakes.
Can I prepare this recipe ahead of time for a party?
Yes, you can assemble the mushrooms the day before and keep them covered in the fridge. Just add the cheese and bake right before serving to ensure the cheese is perfectly melted and bubbly for your guests.
Final Thoughts
If you want a keto-friendly appetizer that feels indulgent but is incredibly easy to prepare, the Keto Stuffed Mushrooms with Pepperoni, Olives, and Cheese Recipe will quickly become a favorite in your recipe rotation. It’s got all the flavors of a classic pizza combined with the wholesome goodness of mushrooms. Trust me, once you try this, you’ll be thinking of reasons to make it again and again!
Print
Keto Stuffed Mushrooms with Pepperoni, Olives, and Cheese Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Low Carb, Keto
Description
Delicious and easy Keto Stuffed Mushrooms recipe featuring portobello mushrooms filled with keto-friendly pizza sauce, olives, pepperoni, and topped with melted cheese and Italian seasoning. Perfect low-carb appetizer or snack baked to savory perfection.
Ingredients
Stuffed Mushrooms
- 8 medium portobello mushrooms
- 1/2 tablespoon olive oil
- 1 cup keto pizza sauce
- 1/4 cup black olives, sliced
- 1/4 cup pepperoni, chopped
- 1 cup shredded cheese (mozzarella, cheddar, or a mix of both)
- 1 tablespoon Italian seasoning
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper and set it aside.
- Prepare the Mushrooms: Remove the stems from the mushrooms, then wash them thoroughly and pat them dry with paper towels. Lightly rub olive oil over the exterior of each mushroom for added flavor and texture. Place the mushrooms head-side down onto the prepared baking sheet.
- Add the Filling: Spoon keto pizza sauce into each mushroom cap, ensuring an even distribution. Follow with the sliced black olives and chopped pepperoni. Carefully fill each mushroom cap without overstuffing.
- Bake the Mushrooms: Place the baking sheet in the oven and bake the mushrooms for 15 minutes. This step allows the flavors to meld and the mushrooms to tenderize.
- Add the Cheese: Remove the mushrooms from the oven and evenly distribute the shredded cheese across the tops of the mushrooms. Sprinkle the Italian seasoning over the cheese for an extra burst of flavor.
- Melt the Cheese: Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese has fully melted and becomes bubbly.
- Serve: Once baked, remove the mushrooms from the oven and serve them immediately. These cheesy, flavorful mushrooms are best enjoyed warm!
Notes
- Use a mix of mozzarella and cheddar cheese for richer flavor.
- Make sure not to overfill the mushroom caps to prevent spills during baking.
- For a spicier kick, add some chili flakes or chopped jalapeño to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving to melt the cheese again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
