Cream Cheese and Bacon Stuffed Mushrooms
Why This Is Strictly Keto
Mushrooms are low-carb vegetables; cream cheese and bacon provide the fat content required by keto macros. This recipe has no sugar and no flour. These rich, savory bites are a perfect keto-friendly party appetizer or snack.
Ingredients
- 16 medium white button mushrooms (or cremini)
- 4 oz (115g) full-fat cream cheese, softened
- 4 strips bacon, cooked crispy and crumbled
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh chives or parsley, chopped
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil or melted butter
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare mushrooms: Wipe mushrooms clean with a damp cloth. Gently twist out the stems and finely chop them. Brush mushroom caps lightly with olive oil and set on the baking sheet, cavity-side up.
Make the filling: In a bowl, mix together softened cream cheese, half the crumbled bacon, Parmesan, minced garlic, chopped mushroom stems, onion powder, chives, salt, and pepper. Stir until well combined.
Fill the mushrooms: Spoon a generous amount of filling into each mushroom cap, mounding it slightly.
Bake: Bake for 18–20 minutes, until the filling is golden and bubbling and the mushrooms are tender.
Finish: Top with remaining crumbled bacon and fresh chives immediately before serving.
Serve hot directly from the oven for best flavor and texture.
Nutritional Info (per 4 mushrooms, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~210 kcal | 18g | 9g | 2g |
Tips
- Can be prepped several hours ahead; fill the mushrooms and refrigerate, then bake just before serving.
- For extra richness, add a small cube of cheddar or mozzarella into each cap before adding the filling.
- Use larger portobello caps as a more substantial appetizer or light main course.
