Keto Bacon Cheese Mushrooms (Print Version)

Deliciously seasoned mushrooms filled with creamy cheese, crispy bacon, and herbs for a satisfying low-carb treat.

# What You'll Need:

→ Mushrooms

01 - 16 large white or cremini mushrooms, stems removed and reserved

→ Filling

02 - 4 slices bacon, finely chopped
03 - 1/2 cup cream cheese, softened
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 garlic cloves, minced
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon smoked paprika

→ Garnish

10 - Extra parsley, finely chopped for garnish

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Clean the mushroom caps and set aside. Finely chop the reserved mushroom stems.
02 - In a skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of bacon fat in the skillet.
03 - Add the chopped mushroom stems and minced garlic to the skillet. Sauté for 2–3 minutes until softened. Remove from heat and let cool slightly.
04 - In a medium bowl, combine cream cheese, cheddar cheese, Parmesan, sautéed mushroom mixture, cooked bacon, parsley, black pepper, and smoked paprika. Mix until well blended.
05 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet. Sprinkle any reserved bacon bits over the top.
06 - Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
07 - Garnish with extra chopped parsley and serve warm.

# Expert Tips:

01 -
  • They taste like a fancy appetizer but come together in under 40 minutes, which means you can actually pull them off on a weeknight.
  • The filling is so creamy and savory that nobody notices they're eating vegetables, making them perfect for sneaking nutrition into a gathering.
  • Bacon fat does something magical when it mingles with cream cheese and garlic, creating a depth of flavor that keeps people guessing what's in them.
02 -
  • Don't skip removing the mushroom gills if they're dark and wet—they'll release too much moisture during baking and make your filling soggy instead of creamy.
  • Room temperature cream cheese makes all the difference; if it's cold from the fridge, your filling will be lumpy no matter how much you stir.
03 -
  • Use a kitchen scale for the cheeses if you have one—it takes the guesswork out and guarantees consistent texture every time you make them.
  • If your mushrooms release too much liquid while baking, blot the baking sheet with a paper towel halfway through to prevent a watery filling.
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