Description
Indulge in these creamy, savory stuffed mushrooms filled with bacon, cheese, and herbs, perfect for keto diets and any gathering.
Ingredients
Scale
- 16 large white or cremini mushrooms
- 4 slices bacon, finely chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms by wiping them gently with a damp cloth.
- Chop the reserved stems and set aside.
- Cook the chopped bacon in a skillet over medium heat until crispy. Use a slotted spoon to remove and drain on paper towels.
- Sauté the chopped mushroom stems and minced garlic in the bacon fat for 2-3 minutes.
- Mix the cream cheese, cheddar, Parmesan, sautéed mixture, bacon, parsley, black pepper, and smoked paprika in a bowl.
- Fill each mushroom cap with the mixture and arrange on the baking sheet.
- Top the mushrooms with reserved bacon bits.
- Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
- Garnish with extra parsley and serve warm.
Notes
Make-ahead tips: Prepare the filling and stuff the mushrooms a day in advance. Optionally, you can use an air fryer for a quicker cooking method.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg