Easy stuffed mushrooms that are keto friendly, low carb and delicious. To have an healthy appetizer has never been easier at only 3g net carbs per three mushrooms. Loaded with sharp cheese, crispy bacon and cream cheese these little bombs are bite size happiness. You and the family can enjoy these as a great side dish anytime!
When making these they were the definition of easy peasy. Two of my favorites were the stuffed mushrooms from Longhorn and Red Lobster but wasn’t sure if they were keto friendly. Making your own recipe at home you not only save money but you know they are keto friendly because you made them. Loaded with tasty fats such as crispy, salty bacon and cheese. Toss these as a side for my turkey meatballs or buttermilk biscuits.
How To Make Stuffed Mushrooms Keto
- First, start by removing the stems from the mushrooms. Some people chop the stems up and add them which is fine but I didn’t here. Be sure to clean the mushrooms with water and a damp cloth.
- Next, in a small pan chop bacon and cook it. When you’re bacon is almost done add in a teaspoon of minced garlic to the pan.
- In a bowl, mix room temperature cream cheese, bacon with garlic and pepper. Add salt to taste.
- Use a little oil for the mushrooms. Then, add salt and pepper to the mushrooms and give them a little mix to season them.
- Next, make yourself a piping bag and fill up each mushroom. It’s optional to top with more cheese in which I did.
- Finally, bake for 10-15 minutes in a preheated oven.
Helpful Recipe Tips
- Wash the mushrooms with water and a cloth. Mushrooms come really dirty out of packaging and you don’t want to eat that.
- A quick tip for room temperature cream cheese is to pop it in some hot water for 5-10 minutes.
- Try pancetta in the place of bacon or swap out the cheddar cheese.
Macros
In this recipe you can fill twelve mushrooms maybe more. But, just for three mushrooms you’re looking at only 3g net carbs for these keto stuffed mushrooms. Full nutrinal label below via Cronometer.
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Easy Peasy Keto Stuffed Mushrooms
Ingredients
Filling
- 2 ounces bacon
- 4 ounces cream cheese
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 1/4 cup sharp shredded cheese
- 1 teaspoon minched garlic
Mushrooms
- 12-14 baby bella mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoon oil
Instructions
Mushrooms
- remove stems from each mushroom and wash them in water and wipe them with a towel or cloth
- Add to a bowl and toss in the oil with salt and pepper to season mushrooms
Filling
- Preheat oven to 400°F
- Fry bacon and garlic in a pan. Start frying the bacon first then when bacon is almost done add the garlic. If you add them at the same time the garlic will burn.
- In a mixing bowl mix cream cheese, bacon with garlic, half the shredded cheese then the salt and pepper
- Put filling in a piping bag then fill each mushroom. Then top with remaining cheese and put in oven for 10 minutes.
Video
Notes
Helpful Recipe Tips
- Wash the mushrooms with water and a cloth. Mushrooms come really dirty out of packaging and you don't want to eat that.
- A quick tip for room temperature cream cheese is to pop it in some hot water for 5-10 minutes.
- Try pancetta in the place of bacon or swap out the cheddar cheese.
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