Keto Stuffed Mushrooms Recipe with Prosciutto (Dairy-Free)

Why You’ll Love This Keto Stuffed Mushroom Recipe

Finger foods are always so popular on holidays and get-togethers. I know some of my guests get more excited about the appetizer than the actual meal. I’ve made these paleo and Whole30 stuffed mushrooms many times and they are always a huge hit. 

These prosciutto-stuffed mushrooms are the perfect keto appetizer for just about anyone because they fit so many diets! They’re gluten-free, dairy-free, paleo, Whole30, and keto-friendly, making them a versatile choice for any gathering or meal plan. Not only that, they’re quick and easy to whip up—just a little prep work, a few simple ingredients, 20 minutes in the oven, and you’ve got yourself a great appetizer without any complicated steps. 

Even the pickiest eaters will love these family-friendly stuffed mushrooms. The combination of creamy cashew “cheese,” savory prosciutto, and roasted mushrooms creates a flavor-packed, melt-in-your-mouth dish that’ll leave everyone reaching for seconds. Try this mushroom recipe alongside other keto diet entrees, like chicken lettuce wraps, Thai curry wings, or pot roast.

Ingredient Notes

• Mushrooms: Use large mushrooms, like white button mushrooms or cremini mushrooms, for easier stuffing.
• Raw Cashews: Soak them to create a creamy base for the filling.
• Lemon Juice: Adds a hint of brightness to balance the flavors.
• Fresh thyme: This herb adds an earthy aroma. Substitute with dried thyme if needed.
• Prosciutto: The star of the dish! Make sure it’s Whole30-compliant if following that program.
• Salt, Pepper, and Water: For seasoning and achieving the perfect creamy texture.

For exact ingredient amounts and instructions, see the printable recipe card below. 

Step-by-Step Instructions

Step 3: Stir the chopped prosciutto into the cashew mixture.

Step 4: Spoon the filling into each mushroom cap and place mushrooms in a single layer on a large baking sheet.

Step 5: Place the baking sheet in the preheated oven and roast for 20 minutes until tops are lightly crisp and the mushrooms are tender.

Step 6: Garnish with more fresh thyme and serve warm or at room temperature.

Expert Tips

• Look for white mushrooms or cremini mushrooms with caps large enough for stuffing. They should be firm, fresh, and free of bruises.
• For ultra-creamy filling, make sure to soak the cashews for at least 2 hours. If you’re short on time, pour boiling water over them and soak for 20 minutes. A high-speed blender will ensure a smooth filling as well.
• Don’t rinse mushrooms under running water. Use a damp paper towel to wipe them clean instead.
• Add chopped fresh spinach, a sprinkle of garlic powder, or diced green onions or fresh parsley for extra flavor. Add red pepper flakes for some heat. Swap out the prosciutto for spicy sausage or bacon (make sure to precook these before adding to the filling ingredients)
• If you aren’t dairy-free, swap the cashew cream for cream cheese, mozzarella cheese, or even a sprinkle of parmesan cheese or feta cheese on top.

Serving Tips

These mushrooms make the perfect appetizer or side dish for gatherings, holidays, or even a cozy night in. Serve as a side dish with pork tenderloin medallions or include them on an appetizer platter with deviled eggs, veggie sticks, olives, nuts and dips. They’re also great as a main course alongside a crisp Keto-friendly salad or roasted veggies for a light meal.

Storage Tips

To store these prosciutto-stuffed mushrooms, place any leftovers in an airtight container and refrigerate them for up to 3–5 days. 

A great way to reheat is to use the oven or air fryer at 350°F for 5-7 minutes—this will help maintain their crisp texture. Avoid using the microwave, as it can make the mushrooms soggy. 

Unfortunately, freezing is not recommended since mushrooms tend to release water when frozen and thawed, which can alter their texture and make them watery.