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Keto Bacon Stuffed Mushrooms (No Breadcrumbs) – vegetarian recipe
Stav Kogan

Keto Bacon Stuffed Mushrooms (No Breadcrumbs)

An irresistibly savory and creamy keto stuffed mushroom recipe. These tender mushroom caps are filled with a rich mixture of crispy bacon, tangy cream cheese, and fresh green onions, skipping the breadcrumbs entirely. Perfect as a low-carb party appetizer or an elegant side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 mushroom
Calories: 340
Ingredients Method Nutrition

Ingredients
  

  • 16 large white or cremini mushrooms, about 1.5 lbs / 680g (24 oz)
  • 1 tablespoon avocado oil, 15 ml (0.5 fl oz)
  • 8 oz (225 g) 8 slices bacon, diced, about
  • 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)
  • 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.

Method
 

  1. Prepare for Baking: Preheat your oven to 350°F / 175°C.
  2. Line a large baking sheet with parchment paper for easy cleanup.
  3. 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.
  4. Arrange the mushroom caps on the prepared baking sheet, cavity-side up.
  5. Cook the Filling: Heat the avocado oil in a medium skillet over medium heat.
  6. Add the diced bacon and cook until it begins to crisp.
  7. Add the chopped mushroom stems, green onions, and minced garlic.
  8. Sauté for 3-5 minutes, until the bacon is fully crispy and the vegetables are tender.
  9. Make it Creamy: Reduce the heat to low and add the cubed cream cheese to the skillet.
  10. Stir continuously until the cream cheese is completely melted and the filling is smooth and well combined.
  11. Remove from the heat.
  12. Stuff the Mushrooms: Carefully spoon a generous amount of the bacon and cream cheese mixture into each mushroom cap, mounding it slightly on top.
  13. Bake to Perfection: Bake for 25-30 minutes, or until the mushrooms are tender and the filling is hot and lightly golden on top.
  14. Garnish with additional sliced green onions before serving, if desired.

Nutrition

Calories: 340kcalCarbohydrates: 5gProtein: 10gFat: 31g

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