Keto bacon stuffed mushrooms (no breadcrumbs) are the savory party bite that proves stuffed caps never needed a breadcrumb filler. Tender mushroom cups hold a rich blend of crispy bacon, tangy cream cheese, green onions, and garlic. They bake up golden in about half an hour and work just as well beside a steak as they do on a game day platter.
There’s something undeniably irresistible about a platter of perfectly baked stuffed mushrooms. That savory, creamy filling nestled inside a tender mushroom cap is the ultimate party appetizer or elegant side dish. But so often, restaurant versions are loaded with breadcrumb fillers. My recipe skips the carbs entirely, focusing on a rich and decadent filling of crispy bacon, tangy cream cheese, and fresh green onions. They’re so flavorful, you’ll never miss the breadcrumbs. Perfect for game day, holiday gatherings, or a sophisticated side for a juicy steak!
Ingredients
• 16 large white or cremini mushrooms, about 1.5 lbs / 680g (24 oz)
• 1 tablespoon avocado oil, 15 ml
• 8 slices bacon, diced, about 8 oz / 225g
• ¼ cup finely chopped green onions, 25g (0.88 oz), plus more for garnish
• 1 clove garlic, minced
• 8 ounces cream cheese, cubed, 226g (8 oz)
Instructions
1. Prepare for Baking: Preheat your oven to 350°F / 175°C. Line a large baking sheet with parchment paper for easy cleanup.
2. Prep the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Carefully snap off the stems. Finely chop the stems and set them aside. Arrange the mushroom caps on the prepared baking sheet, cavity-side up.
3. Cook the Filling: Heat the avocado oil in a medium skillet over medium heat. Add the diced bacon and cook until it begins to crisp. Add the chopped mushroom stems, green onions, and minced garlic. Sauté for 3-5 minutes, until the bacon is fully crispy and the vegetables are tender.
4. Make it Creamy: Reduce the heat to low and add the cubed cream cheese to the skillet. Stir continuously until the cream cheese is completely melted and the filling is smooth and well combined. Remove from the heat.
5. Stuff the Mushrooms: Carefully spoon a generous amount of the bacon and cream cheese mixture into each mushroom cap, mounding it slightly on top.
6. Bake to Perfection: Bake for 25-30 minutes, or until the mushrooms are tender and the filling is hot and lightly golden on top. Garnish with additional sliced green onions before serving, if desired.
Nutritional Information
• Yield: 16 mushrooms
• Serving Size: 4 mushrooms
• Calories: 340 kcal
• Fat: 31g
• Protein: 10g
• Net Carbs: 5g (0.18 oz)
Pro Tips
• for Perfect Stuffed Mushrooms
• Choose mushrooms that are similar in size for even baking and have a deep, cup-like shape to hold plenty of filling.
• Instead of rinsing mushrooms under water, which can make them soggy, simply wipe them clean with a damp paper towel.
• For easy and mess-free filling, transfer the cream cheese mixture to a piping bag or a zip-top bag with the corner snipped off. This allows you to fill each mushroom cap neatly.
• You can assemble the stuffed mushrooms up to 24 hours in advance. Store them covered in the refrigerator and add 5-10 extra minutes to the baking time.
FAQ
Q: Can you make stuffed mushrooms ahead of time
A: Yes, you can assemble these stuffed mushrooms up to 24 hours in advance. Store them covered in the refrigerator and add an extra 5-10 minutes to the baking time when you’re ready to cook them.
Q: Are these stuffed mushrooms keto-friendly
A: Absolutely! This recipe is designed to be low-carb and keto-friendly. By skipping the traditional breadcrumb filler, each serving of four mushrooms contains only 5g (0.18 oz) of net carbs.
Q: What are the best mushrooms for stuffing
A: This recipe works perfectly with either large white or cremini mushrooms. For best results, choose mushrooms that are similar in size and have a deep, cup-like shape to hold plenty of the bacon and cream cheese filling.
Q: How do you keep stuffed mushrooms from getting soggy
A: The key is in the preparation. Instead of rinsing mushrooms under water, which they can absorb, simply wipe them clean with a damp paper towel. This prevents them from becoming soggy during baking.
Pro Tips
- Choose mushrooms that are similar in size with deep, cup-like cavities – they bake evenly and hold plenty of filling.
- Wipe the caps clean with a damp paper towel instead of rinsing them under water; mushrooms act like sponges and go soggy when soaked.
- Chop and sauté the snapped-off stems with the bacon, green onions, and garlic – they add flavor to the filling instead of going to waste.
- For neat, mess-free filling, load the cream cheese mixture into a piping bag or a zip-top bag with the corner snipped off.
- Assemble the stuffed caps up to 24 hours ahead and refrigerate covered; bake straight from the fridge with 5-10 extra minutes at 350°F / 175°C.
Frequently Asked Questions
Can I make these stuffed mushrooms ahead of time?
Yes – assemble them up to 24 hours in advance and store them covered in the refrigerator. Add 5-10 extra minutes to the baking time since they go into the oven cold.
Are these mushrooms keto-friendly?
Very – about 5g net carbs per serving of 4 mushrooms, with the breadcrumb filling swapped out entirely for bacon and cream cheese.
How do I keep the mushrooms from getting soggy?
Never rinse them under water. Wipe the caps with a damp paper towel, and they will roast tender instead of waterlogged.
Can I use cremini mushrooms instead of white?
Yes – the recipe calls for either. Cremini have a slightly deeper flavor, and as long as they are similar in size they bake the same way.
Recipe card below.
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Keto Bacon Stuffed Mushrooms (No Breadcrumbs)
Ingredients
Method
- Prepare for Baking: Preheat your oven to 350°F / 175°C.
- Line a large baking sheet with parchment paper for easy cleanup.
- Prep the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Carefully snap off the stems. Finely chop the stems and set them aside.
- Arrange the mushroom caps on the prepared baking sheet, cavity-side up.
- Cook the Filling: Heat the avocado oil in a medium skillet over medium heat.
- Add the diced bacon and cook until it begins to crisp.
- Add the chopped mushroom stems, green onions, and minced garlic.
- Sauté for 3-5 minutes, until the bacon is fully crispy and the vegetables are tender.
- Make it Creamy: Reduce the heat to low and add the cubed cream cheese to the skillet.
- Stir continuously until the cream cheese is completely melted and the filling is smooth and well combined.
- Remove from the heat.
- Stuff the Mushrooms: Carefully spoon a generous amount of the bacon and cream cheese mixture into each mushroom cap, mounding it slightly on top.
- Bake to Perfection: Bake for 25-30 minutes, or until the mushrooms are tender and the filling is hot and lightly golden on top.
- Garnish with additional sliced green onions before serving, if desired.
