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Cream Cheese Stuffed Baby Bellas


Stuffed mushrooms are always a huge party hit! Plus, these bite-sized delights are naturally gluten-free and clean keto-approved. What’s more, they can easily be made vegetarian— so everybody wins! 




  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.*
  3. Place the pork rinds in a food processor and pulse until finely ground.*
  4. Wash the mushrooms and pat dry.
  5. Gently remove each stem by lightly wiggling the cap. Place the stems in a large bowl. 
  6. Carefully scrape the gills from the caps and place them in the bowl with the stems.
  7. Place the scrapped mushroom caps on the baking sheet.
  8. Empty the bowl of mushrooms onto a cutting board and finely chop. 
  9. Place the butter in a skillet and melt over medium heat.
  10. Add the chopped mushrooms, shallot, wine, and spices to the skillet. Sauté until lightly browned.
  11. Reduce the heat to low and add cheeses, stirring constantly until melted.
  12. Remove from heat. Stir in parsley and pork rinds.
  13. Using two spoons, generously stuff each cap with cheese filling.
  14. Sprinkle with grated parmesan and parsley (optional).
  15. Place in oven and bake for 15 minutes (until lightly browned).
  16. Serve warm (allowing 5 minutes to cool).


Crimini mushrooms are also known as baby bellas.

Using fresh parmesan enhances the flavor and texture of the filling.

Vegetarian option: omit the pork rinds.

Parchment paper is not necessary, but it will make the clean-up much easier.

If you don’t have a food processor a rolling pin will work as well.

  • Category: Appetizer
  • Method: Cooking
  • Cuisine: Keto


  • Serving Size: 1 Mushroom
  • Calories: 73
  • Sugar: 1g
  • Fat: 6g
  • Carbohydrates: 1g
  • Fiber: <1g
  • Protein: 4g

Keywords: Appetizer, Gluten free, Vegetarian, Keto, Low carb, Ketogenic diet, Cream Cheese, Easy

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