Cream Cheese Stuffed Mushrooms
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.
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Servings: 8 mushrooms
Calories: 62.9kcal
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.
Nutrition
Serving: 1mushroom | Calories: 62.9kcal | Carbohydrates: 1.7g | Protein: 3.5g | Fat: 4.9g | Saturated Fat: 2.7g | Trans Fat: 0.1g | Cholesterol: 14.8mg | Sodium: 122.5mg | Fiber: 0.3g | Sugar: 1.1g
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