Keto Bacon and Cheese Stuffed Mushrooms (Printable Version)

Crispy bacon and three-cheese filling tender mushroom caps for a satisfying low-carb appetizer.

# What You'll Need:

→ 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

# Directions:

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

# Additional Tips::

01 -
  • They taste like comfort food but keep you solidly in ketosis with only 4 grams of carbs per serving.
  • The crispy bacon and creamy cheese filling makes them taste way fancier than the minimal effort required.
  • You can prep them ahead and bake just before guests arrive, which means less stress and more time to actually enjoy people.
02 -
  • Don't skip removing the mushroom stems; they're not just waste, they're half your filling and they reduce the water content so your mushrooms don't turn into a soggy mess.
  • If your filling looks too wet after mixing, let it sit for five minutes and some of the mushroom liquid will drain off, making it thicker and easier to manage.
03 -
  • Buy bacon that's thicker cut and a bit higher quality because you taste every bit of it in a recipe this simple, and thin rubbery bacon will disappoint you.
  • If your cream cheese is straight from the fridge and won't mix smoothly, microwave it for 15 seconds to soften it without melting it.
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