Keto Bacon Cheese Mushrooms (Printable)

Savory mushrooms filled with creamy cheese and crispy bacon, perfect for low-carb snacking.

# 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 - Fresh parsley, finely chopped

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushroom caps and set aside. Finely chop the reserved mushroom stems.
03 - 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.
04 - Add the chopped mushroom stems and minced garlic to the skillet. Sauté for 2 to 3 minutes until softened. Remove from heat and let cool slightly.
05 - 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.
06 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet.
07 - Sprinkle reserved bacon bits over the top.
08 - Bake for 20 to 25 minutes, or until the mushrooms are tender and the tops are golden brown.
09 - Garnish with extra chopped parsley and serve warm.

# Expert Tips:

01 -
  • They cook in under 40 minutes and honestly make you look like you spent way more effort than you actually did.
  • The filling can be prepped ahead, which means less stress when guests arrive or when you just want an elegant snack waiting in the fridge.
  • One mushroom cap somehow feels fancy enough for a dinner party but casual enough to eat standing up in your kitchen at midnight.
02 -
  • Remove the dark gills from extra-large mushrooms before filling them, because they hold onto moisture and will make your filling seep and weep instead of staying creamy.
  • Don't skip the step of sautéing the mushroom stems and garlic in the bacon fat, because raw stems inside the filling create an odd texture and the sauté step transforms them into something truly delicious.
03 -
  • Pat the mushroom caps completely dry after cleaning them, because any excess moisture will steam them instead of allowing them to roast and caramelize slightly.
  • Reserve a bit of bacon for topping after cooking, because those crispy pieces scattered on top at the end add textural contrast and make the whole thing look intentional and restaurant-quality.
Go Back