Keto Bacon and Cheese Stuffed Mushrooms (Print Version)

Creamy cheese and crispy bacon fill 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

# How to Make It:

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 2-3 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. Sprinkle any reserved bacon bits over the top.
07 - Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
08 - Garnish with extra chopped parsley and serve warm.

# Additional Tips::

01 -
  • They disappear faster than you'd expect, which tells you everything about how good they taste.
  • Bacon and cheese do the heavy lifting, so you just get to play sous chef and feel clever.
  • Genuinely keto-friendly without sacrificing any of the comfort food satisfaction.
02 -
  • Don't skip draining the bacon grease or your filling will separate during baking and slide off the caps.
  • Overcrowding the mushrooms on the pan means they steam instead of bake, so give them breathing room and they'll reward you with better texture.
03 -
  • If your filling looks dry, add another tablespoon of cream cheese or a tiny splash of heavy cream to loosen it.
  • Pat your mushroom caps completely dry before filling them or they'll weep liquid during baking and dilute everything you've carefully prepared.
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