Easy Induction Stuffed Mushrooms

Stuffed Mushrooms for Induction

Craving a savory low carb snack? These Atkins Induction recipes turn stuffed mushrooms into satisfying mouthfuls. Serve a variety of stuffing for a full low carb meal.

Five low carb snack recipes add instant versatility to mushrooms.
Print or save your favorite Atkins mushroom recipes

Our tempting low carb snack recipes are a great way to dress up fresh mushrooms. Whether chilled, marinated or baked, mushrooms are certainly a savory treat.

These low carb recipes are incredibly simple, easy to prepare ahead of time and travel well in containers. Stuffed mushroom caps store well in the freezer too.

Stuffed Mushroom Recipes

Crunchy Golden Garlic Caps

Yield: 6 servings | Net Carbs: 1, Protein: 1

6 small Portobello mushrooms (6 ounces)
1 package (6 ounces) garlic and herb spreadable cheese (try Boursin or Alouette)
1 teaspoon minced garlic
2 tablespoons crushed pork rinds
ground black peppercorns

Preheat oven to 350°F.

Wipe the mushrooms clean and remove the stems (save them to slice and sauté to serve over steaks or in omelets).

Mix the garlic, pepper and cheese together. Divide the cheese between the mushroom caps.

Sprinkle each one with a teaspoon of pork rind crumbs.

Arrange your mushrooms in a shallow baking pan. Add just enough water to cover the bottom of the pan.

Bake for 30 minutes and serve hot.

Smokey Cheese Chicken Stuffed Mushrooms

Yield: About 15 servings | Net Carbs: 1, Protein: 4

½ pound fresh mushrooms
8 ounces cooked, shredded chicken
½ cup shredded smoked Gouda
2 tablespoon grated Parmesan cheese
3 tablespoons mayonnaise
1 scallion, finely minced
crumbled bacon (optional)

Preheat the oven to 350°F.

Wipe the mushrooms clean with a damp cloth and remove their stems.

Combine the shredded chicken, Gouda, Parmesan, mayonnaise, and minced scallion and mix well.

Spoon the mixture into the mushroom caps and arrange them in a shallow roasting pan. Add just enough water to cover the bottom of the pan.

Bake for 15 minutes and serve hot. Top with crumbled bacon.

Rich Baked Spinach Mushrooms

Yield: About 40 pieces | Net Carbs: 1, Protein: 1

1 ½ pounds mushrooms, wiped clean
2 tablespoons butter
½ cup chopped onion
4 cloves garlic, crushed
10 ounces frozen chopped spinach, thawed
4 ounces cream cheese
1 ½ teaspoons Worcestershire sauce
¼ cup Parmesan cheese
salt and pepper

Preheat oven to 350°F.

Wipe the mushrooms clean and remove the stems. Set the caps aside and chop the stems fairly fine. In a large, heavy skillet, over medium-low heat, melt the butter. Add the chopped stems and the onion.

Sauté these until the mushroom bits are changing color and the onion is soft and translucent. Add the garlic, stir it up, and sauté for another couple of minutes.

Drain, strain and dry the spinach, stir it into the mushroom-onion mixture and add cream cheese. When it’s melted, add the pepper, salt, Worcestershire sauce, and Parmesan.

Stuff the spinach/mushroom mixture into the mushroom caps and arrange on a baking pan. Sprinkle with Parmesan cheese. Add enough water to just barely cover the bottom of the pan.

Bake for 30 minutes. Serve warm.

Chilled Italian Mushrooms

Yield: Depending on size, 12 to 15 servings | Net Carbs: 1

8 ounces small, fresh mushrooms
1 ½ cups vinaigrette dressing (homemade or store-bought)

Thoroughly wash and wipe the mushrooms clean with a soft cloth.

Place mushrooms in a saucepan, cover them with the dressing and simmer over medium to low heat for 15 to 20 minutes.

Chill and drain the mushrooms, saving the dressing to store any leftover mushrooms in. (You can even simmer another batch of mushrooms in the same marinade when the first batch is done.)

Arrange the mushrooms on lettuce with toothpicks for spearing, or serve in a bowl with fresh low carb veggies.

Turkey Parmesan Bacon Stuffed Caps

Yield: About 45 mushrooms | Net Carbs: 1, Protein: 3

1 pound ground turkey
1 ½ pounds mushrooms
¾ cup grated Parmesan cheese
½ cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic, crushed
salt and pepper

Preheat the oven to 350°F.

Combine the turkey, Parmesan, mayonnaise, oregano, basil, garlic, salt, and pepper, mixing well.

Wipe the mushrooms clean with a damp cloth and remove their stems. Spoon the mixture into the mushroom caps and place them in a shallow roasting pan. Add just enough water to cover the bottom of the pan.

Bake for 20 minutes and serve hot.