Keto Stuffed Mushrooms

When making this dish, use small portabello or baby bella mushrooms. They hold up better and are a bit larger for a better bite.

Stay away from tiny button mushrooms because they will be difficult to stuff.

  • 8 oz  Bacon
  • 1 lb Mushrooms
  • 1 clove Garlic, crushed
  • 8 oz  Cream cheese, softened
  • ¼ cup Mozzarella, shredded
  • 3 tbs  Parsley, freshly chopped
  • ½ cup Parmesan cheese, finely grated
  • ½ tsp Salt and pepper, each

Preheat oven to 400°F. Line a baking sheet with parchment paper.

2 In a medium frying pan, cook bacon until crispy. Set aside to cool and crumble.

Remove the mushroom stems and chop finely. Sauté stems and garlic in the bacon fat until done, about 4 to 5 minutes.

4 In a large bowl, combine bacon, cooked mushroom stems, cream cheese, mozzarella, parmesan, parsley, salt and pepper.

5 Line mushrooms on baking sheet and fill each mushroom generously. You may need to scoop out a little inside each mushroom depending on the size.

6 Bake 25 to 30 minutes or until golden brown.

Serves 2-4 | Prep Time 40 mins