Pepper Jack-stuffed Mushrooms

You won't be able to stop eating these cheesy, low-carb mushrooms.

Pepper Jack-Stuffed Mushrooms
Courtesy Image

Warm and melt-in-your-mouth stuffed mushrooms are perfect on a cold day—especially when you’re getting only 165 calories and 8g of carbs per serving for a whole lot of deliciousness.

Nutrition (per 4 mushrooms)

Calories: 165; total fat: 12g; saturated fat: 5g; protein: 10g; carbohydrates: 8g; sugar: 5g; fiber: 2g; cholesterol: 27mg; sodium: 336mg

Recipe and photo by EA Stewart, M.B.A., R.D. of The Spicy R.D.

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Prep time

15 min.

Cook time

20 min.

  • 36 whole white mushrooms
  • 8 oz pepper Jack cheese
  • ½ cup finely chopped onion
  • ½ cup finely chopped red bell pepper
  • 1 (4.25 oz) can chopped olives
  • 1 (4.4 oz) tube double concentrated tomato paste

Preheat oven to 400°. Clean mushrooms, remove stems [save them for another recipe], and place them in 1 or 2 large baking dishes.

Combine cheese, onions, bell peppers, olives, and tomato paste in a mixing bowl, and stir until well-mixed.

Place a heaping tsp of cheese mixture in each mushroom, then bake in oven for about 20 minutes, or until cheese is melted and bubbly, and mushrooms are cooked. Allow to cool for 5-10 minutes, then transfer to a serving platter, and enjoy while still warm.