Low-Carb Lemon-Butter Stuffed Mushrooms
These creamy stuffed mushrooms get their bright, concentrated citrus flavor from Citreve Freeze-Dried Lemon Wedges — all the lemon punch without extra moisture. I drizzled the mushrooms with butter, added a few lemon wedges and fresh thyme to the pan, and let everything bake together for rich, savory flavor. Finished with a parmesan–almond flour topping, these are low-carb, elegant, and perfect for entertaining.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
15
Serves: 4
Ingredients
Mushrooms
- 8 oz8 oz8 oz Baby Button Mushrooms
- 2 Tbsp2 Tbsp2 Tbsp Butter, Salted, melted
Lemon-Cheese Filling
- 4 oz4 oz4 oz Cream Cheese, Full Fat, softened
- 3 Tbsp3 Tbsp3 Tbsp Parmesan Cheese
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 333 Freeze-Dried Lemon Wedges - CITREVE, crushed inner, reserve outer peel
- 111 Salt and Pepper, to taste
Parmesan-Almond Topping
- 2 Tbsp2 Tbsp2 Tbsp Parmesan Cheese
- 1 Tbsp1 Tbsp1 Tbsp Almond Flour
For The Baking Dish
- 1 sprig1 sprig1 sprig Thyme, Fresh
- 111 Freeze-Dried Lemon Wedges - CITREVE, from reserved
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the mushrooms: Preheat oven to 400°F (205°C). Remove stems from mushrooms and lightly scrape centers if needed. Arrange mushroom caps in a baking dish and season lightly with salt and black pepper.
- Separate the lemon wedges: Gently break apart the freeze-dried lemon wedges, separating the inner fruit from the outer peel. Finely crush the inner lemon fruit and set aside for the filling. Reserve the outer lemon peel pieces for the baking dish.
- Make the lemon-cheese filling: In a bowl, combine cream cheese, parmesan, melted butter, crushed inner lemon fruit, garlic powder, salt, and black pepper.
- Mix until smooth and creamy.
- Stuff the mushrooms: Spoon or pipe the filling into each mushroom cap, mounding slightly.
- Coat the tops & add lemon: In a small bowl, mix the grated parmesan and almond flour. Gently roll the tops of the stuffed mushrooms into the parmesan–almond mixture. Sprinkle a light dusting of additional freeze-dried lemon over the coated tops.
- Drizzle with butter & aromatics: Drizzle melted butter over the mushrooms. Place the reserved outer lemon peel pieces and a sprig of fresh thyme in the baking dish around the mushrooms.
- Bake: Bake uncovered for 15–18 minutes, until mushrooms are tender and the tops are lightly golden.
- Finish & serve: Remove thyme and lemon peels before serving. Spoon a little of the lemon-butter from the pan over the mushrooms if desired.
Notes
Many of the ingredients in my kitchen come from our FoodSocial Market. If you’re curious to try them yourself, you’re welcome to use my code DEBBIE.
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About This Recipe
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Appetizers Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 155 |
| Fat: | 13 g |
| Carbohydrates: | 6 g |
| Protein: | 5 g |
| Cholesterol: | 20 g |
| Sodium: | 173 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
3 responses to “Low-Carb Lemon-Butter Stuffed Mushrooms”
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oh my goodness these sound unbelievable!! adding this to my list to make because WOW i need them.
These look so cozy and delicious!
This recipe is a TOUCHDOWN for sure!