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Keto Pesto Chicken Stuffed Mushrooms

Stuffed mushrooms have always been a favorite in our kitchen, but we wanted to create a version that was not only keto-friendly but packed with bold flavors. That’s how these Keto Pesto Chicken Stuffed Mushrooms were born. The combination of savory chicken, creamy mozzarella, and herby pesto makes these an instant hit, whether you’re serving them as a main course or an appetizer.

Portobello mushrooms are the perfect low-carb base—meaty, sturdy, and packed with nutrients. They soak up the flavors beautifully, while the melted cheese ties everything together into a rich, indulgent dish. Whether you’re making this for a cozy night in or impressing guests, these stuffed mushrooms are guaranteed to be a crowd-pleaser.

Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 20 mins Rest Time: 5 mins Total Time: 35 mins
Servings 4
Calories 320
Description

Juicy, Cheesy, and Bursting with Flavor

These Keto Pesto Chicken Stuffed Mushrooms are a delicious low-carb twist on a classic stuffed mushroom. Large portobello mushrooms are filled with juicy pesto-marinated chicken, gooey mozzarella cheese, and fresh basil, creating a satisfying and flavorful meal. Perfect for a quick weeknight dinner or an elegant appetizer!

Ingredients
    For the Stuffed Mushrooms:
  • 4 large portobello mushrooms, stems removed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
    • For the Pesto Chicken Filling:
  • 2 cups cooked chicken breast, shredded
  • 1/4 cup pesto (store-bought or homemade)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1/4 tsp red pepper flakes (optional)
    • For Topping:
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp pine nuts (optional)
  • Extra fresh basil for garnish
Instructions
    Prepare the Mushrooms:
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Brush the portobello mushrooms with olive oil, then season with salt, pepper, and garlic powder. Place them on the baking sheet, gill-side up.
  3. Bake for 8-10 minutes to soften the mushrooms slightly. Remove from the oven and set aside.
    4. Make the Pesto Chicken Filling:
  4. In a medium bowl, combine shredded chicken, pesto, mozzarella, parmesan, fresh basil, and red pepper flakes. Stir until well mixed.
  5. Taste and adjust seasoning if needed.
    6. Stuff & Bake the Mushrooms:
  6. Spoon the pesto chicken mixture into the pre-baked mushroom caps, pressing down slightly.
  7. Sprinkle each with extra mozzarella cheese and pine nuts (if using).
  8. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil.

Nutrition Facts

Servings: 4 ServingCalories:320kcalTotal Fat:22gTotal Carbohydrate:5gDietary Fiber: 2gSugars: 2gProtein:28g

Note

Substitutions & Variations

  • Dairy-Free: Use dairy-free mozzarella and parmesan alternatives.
  • Nut-Free: Omit the pine nuts or replace them with sunflower seeds for crunch.
  • Extra Veggies: Add chopped spinach or sautéed onions to the filling for added nutrients.
  • Spicy Kick: Increase the red pepper flakes or drizzle with a little hot sauce before serving.
Read it online: https://ketoeatsrecipes.com/recipe/keto-pesto-chicken-stuffed-mushrooms/