If you love mushrooms, you have to try this recipe for Keto Stuffed Mushrooms. Packed with the delicious flavors of bacon, garlic, and cream cheese - make extra, these will go fast!
Love finger foods? Try these keto mozzarella sticks with pork rinds next.
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Why you'll love this recipe
Keto stuffed mushrooms with cream cheese and bacon make an excellent keto appetizer or a snack to bring to a party.
They're easy to make and cook up quickly in the oven. You'll want to make these all the time once you learn how.
This Classic Keto Deviled Eggs recipe is another stuffed keto appetizer that you will love.
Key ingredients
Baby Bella Mushrooms - These darker mushrooms have so much flavor. Choose mushrooms that are medium sized, about 2 inches wide.
Bacon - Cooked and crumbled bacon adds bulk, flavor, and protein to these mushrooms.
Cream Cheese - Choose a full fat cream cheese, and check the label to make sure there are no net carbs.
Parmesan Cheese - Grate your cheese fresh for the best flavor.
Dried Rosemary - This herb is our favorite for providing a flavor upgrade to this recipe.
If you have any questions, please leave a comment below and we will get back to you.
For another cheesy appetizer, make our easy keto queso dip next.
Variations
This recipe is a great starting point for making all types of delicious low carb stuffed mushrooms.
Try substituting cooked pork sausage or smoked sausage for the bacon, or use two types of meats for extra flavor. We love using a good breakfast sausage in our keto sausage gravy recipe.
Swapping out a bit of the cream cheese for some mozzarella cheese will make for a different texture, but still very cheesy filling.
We'd love to hear what you come up with. Keep in mind that the recipe below works perfectly for the ingredients that we use.
How to make keto stuffed mushrooms
Step 1: In a bowl, add bacon, garlic, cream cheese, parmesan cheese, rosemary, and pepper.
Step 2: Stir to combine fully.
Step 3: Remove the stems from the mushrooms, and place mushrooms on a parchment lined baking sheet.
Step 4: Stuff each mushroom cap generously with the cream cheese mixture. Bake for 20 minutes at 350F.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Bring our low carb carrot cake bars along with these stuffed mushrooms to your next holiday gathering.
Expert tips
Choose mushrooms that are the right size for stuffing. Having them a bit bigger makes them easier to fill. We like our mushrooms to be about 1.5 - 2 inches across.
Overstuff your mushrooms! Use a small spoon to fill up the cavity of the mushroom and add extra filling on top.
Chop up those mushroom stems you removed and use them in our keto green bean casserole.
FAQs
The best way to keep your mushrooms from getting soggy is by cooking them on a wire rack placed on your baking sheet. As mushrooms cook, they release a lot of moisture. When cooked on a wire rack, the moisture will not puddle around the mushroom and make it soggy.
Yes, you have three make ahead options:
First, you can stuff them the day before and bake the day of.
Second, you could bake them the day before and reheat when ready to serve.
Lastly, you can make the keto mushroom filling ahead of time and keep it in the fridge for up to two days. Pull it out and fill your mushrooms when you're ready to cook them.
Storage instructions
Cooked stuffed mushrooms will stay fresh for up to 3 days in the refrigerator. Just make sure to store them in an airtight container.
How to reheat keto stuffed mushrooms
If you somehow find yourself with any leftovers of this recipe, you can reheat them later by putting them on a baking sheet and re-heating in the oven for about 5 minutes at 350F.
You could also re-heat your mushrooms in an air fryer for 2-3 minutes at 350F as well.
Can you freeze keto stuffed mushrooms?
The texture of mushrooms changes when frozen, but because these are pre-cooked, they tend to freeze well.
Defrost them in the fridge or at room temperature before reheating.
More keto appetizer recipes
Our Instant Pot Crack Chicken is a meal in itself!
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Did you make this recipe? Please leave a comment below letting us know what you thought.
📖 Recipe
Keto Stuffed Mushrooms
Equipment
Ingredients
- 1 pound baby bella mushrooms
- ½ cup cooked and crumbled bacon
- 1 clove garlic minced
- 8 ounces full fat cream cheese softened
- ½ cup fresh grated parmesan cheese
- 1 teaspoon dried rosemary
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Remove the stems from the mushrooms, discard or save for another use.
- Place mushrooms on a parchment lined baking sheet.
- In a bowl, combine bacon, garlic, cream cheese, parmesan cheese, rosemary and pepper.
- Stuff each mushroom cap generously with cream cheese mixture.
- Bake for 20 minutes, or until mushrooms are soft and filling starts to brown on top.
- Serve sprinkled with parmesan cheese, optional.
Notes
Second, you could bake them the day before and reheat when ready to serve.
Lastly, you can make the keto mushroom filling ahead of time and keep it in the fridge for up to two days. Pull it out and fill your mushrooms when you're ready to cook them.
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