Keto Bacon Cheese Stuffed Mushrooms (Print)

Creamy cheese and crispy bacon fill these tender mushroom caps for a satisfying low-carb appetizer or snack.

# Ingredients:

→ Mushrooms

01 - 16 large white or cremini mushrooms, stems removed and reserved

→ Filling

02 - 4 slices bacon, finely chopped
03 - 1/2 cup cream cheese, softened
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 garlic cloves, minced
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon smoked paprika

→ Garnish

10 - Extra parsley, finely chopped

# Instructions:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushroom caps and set aside. Finely chop the reserved mushroom stems.
03 - In a skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of bacon fat in the skillet.
04 - Add the chopped mushroom stems and minced garlic to the skillet. Sauté for 2 to 3 minutes until softened. Remove from heat and let cool slightly.
05 - In a medium bowl, combine cream cheese, cheddar cheese, Parmesan, sautéed mushroom mixture, cooked bacon, parsley, black pepper, and smoked paprika. Mix until well blended.
06 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet.
07 - Sprinkle any reserved bacon bits over the top.
08 - Bake for 20 to 25 minutes, or until the mushrooms are tender and the tops are golden brown.
09 - Garnish with extra chopped parsley and serve warm.

# Pro Tips:

01 -
  • Genuinely tastes indulgent while keeping you in ketosis, so you're not sacrificing flavor for your goals.
  • Takes barely forty minutes from raw ingredients to the table, making it perfect for weeknight entertaining without the stress.
  • The filling works as a base for so many variations once you master the basic technique, turning it into your secret weapon appetizer.
02 -
  • Don't skip removing the gills from the bottom of the mushroom cap or they'll release too much moisture and make your filling watery and disappointing.
  • Sautéing the mushroom stems in bacon fat rather than adding them raw transforms them from chewy bits into creamy elements that dissolve into the background.
03 -
  • If your mushrooms release a lot of liquid while baking, spoon it out carefully halfway through so the filling doesn't get soggy and separated.
  • Grate your own Parmesan if you can, since the pre-grated stuff contains anti-caking agents that make the filling grainy instead of creamy.
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