Cream cheese stuffed mushrooms perfect for a healthy little, keto friendly side dish or appetizer. Loaded with cheese and crispy bacon this recipe has a gluten free and low carb option.
Stuffed mushrooms are just too easy to make to not have in your cooking rotation. Cream cheese is one of the best things with it’s tanginess but this recipe adds crispy, salty bacon along with a chopped jalapeño and stringy mozzarella cheese. This was a quick recipe around 30 minutes give or take.
How To Keep Stuffed Mushrooms From Getting Soggy
Mushrooms are a very water heavy food. Anyway you cook them they will release a bunch of water. You can limit this but you won’t get rid of it. Some say not to wash your mushrooms but some are really dirty but I wouldn’t recommend to just let them soak in water. A simple wash off and allowing them to air dry a little can help. To add, the type of mushroom can vary this as well. I use baby bellas always but I can imagine white or the huge portabella carry quite a bit.
How To Make Stuffed Mushrooms With Cream Cheese
First, clean all the dirt off of the mushrooms. Simply remove stems and rinse off with water. Transfer them to a strainer or something they can sit and dry off a bit. They don’t have to be dry in order to bake.
Some people cook the stems, I don’t. I feel this just adds more water and as mentioned above no one likes soggy mushrooms.
Next, cook bacon until crispy and chop up a whole jalapeño. The jalapeño is optional but brings in a little heat.
In a mixing bowl, mix together cream cheese, mozzarella cheese, cooked bacon, diced jalapeño then season with pepper, garlic and onion.
Then, pipe or spoon into each mushroom. I ended up with a total of 8 but each pack will vary. Bake or air fry for 20 minutes, allow to cool a bit then serve.
Helpful Recipe Tips
- Adding breadcrumbs, this is an option to add which will bring in a slight crunch. Simply mix 2 TB of breadcrumbs, regular or gluten free in 1 TB of butter to moisten them. Then, top off the mushrooms with them. This is totally optional.
- Do I cook the stems, I do not cook stems because stems bring more moisture. Yes, you can cook them and release the majority of the water but it won’t release it all.
- Season mushrooms with salt and pepper before stuffing the mushrooms.
Great Appetizers You’ll Love
Cream Cheese Stuffed Mushrooms
Ingredients
- 8 ounces baby bella mushrooms
- 3 ounces full fat cream cheese
- 1/4 cup shredded mozzarella cheese
- 3 strips bacon
- 1 diced jalapeño
- 1/4 teaspoon white pepper (sub for black pepper)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Remove stems and rinse mushrooms then allow them to sit while preparing stuffing
- Preheat oven to 400°F
- Dice jalapeño and cook bacon, bring cream cheese to room temp or soften in microwave for easier mixing
- Mix together cream cheese, mozzarella, diced jalapeño, cooked bacon, onion powder, garlic powder, white pepper
- Pipe or spoon cream cheese mix into each mushroom. If adding breadcrumbs top them off before placing into oven
- Bake for 20 minutes then allow to cool and serve
Notes
Helpful Recipe Tips
- Adding breadcrumbs, this is an option to add which will bring in a slight crunch. Simply mix 2 TB of breadcrumbs, regular or gluten free in 1 TB of butter to moisten them. Then, top off the mushrooms with them. This is totally optional.
- Do I cook the stems, I do not cook stems because stems bring more moisture. Yes, you can cook them and release the majority of the water but it won't release it all.
- Season mushrooms with salt and pepper before stuffing the mushrooms.
