When you are looking for a delicious mushroom appetizer, look no further than our stuffed mushrooms with bacon and cream cheese! Filled with a mix of cream cheese, bacon, and seasoning, these baked mushrooms are the perfect addition to your table. Made without breadcrumbs, and in less than 30-minutes, they are bursting with flavor that is a WHOLE LOTTA YUM!
Are Stuffed Mushrooms Keto?
Yes, this is a keto stuffed mushroom recipe. While many recipes call for the inclusion of breadcrumbs, ours doesn’t. Instead, we are using full-fat cream cheese to make the base of our mushroom stuffing. Whenever possible, we use nitrate-free sugar-free bacon as well to keep the carb count as low as possible.
Bacon Cream Cheese Stuffed Mushrooms
We love stuffed mushrooms with bacon and cream cheese at any time! Whether we are serving them up as an appetizer or for a game-day party spread, these addicting little stuffed mushroom disappear as quickly as we bring them out. We do like to mix them up, serving both the bacon and cream cheese version as well as the vegetarian option as well (see below!).
For those who are wondering, our stuffed mushrooms with bacon and cream cheese are gluten-free, keto-friendly, and low carb – but don’t worry, they DO NOT taste like diet food!
With no breadcrumbs, you are free to pop as many stuffed mushrooms as you can handle. We often create a single batch to serve as an appetizer or create a double or even triple batch when serving as a game-day spread.
Why You’ll Love This Recipe
- With no breadcrumbs, our stuffed mushrooms with bacon and cream cheese is the perfect low-carb and gluten-free appetizer!
- Create a simple stuffing of cream cheese, bacon, and herbs to stuff your mushrooms with that is bursting with flavor and seasoned to perfection.
- While stuffed mushrooms may sound complicated, our recipe is super simple and takes less than 30-minutes!
Looking for more keto-friendly appetizers? Creat a cull appetizer spread with our Boursin stuffed mini sweet peppers, bacon cream cheese jalapeno poppers recipe, and buffalo chicken celery sticks.
On Keto? Grab our FREE keto foods list here OR Snag our Keto Binder HERE
Ingredient Notes
Fresh mushrooms are the base for this recipe, but the real magic is in the stuffing made up of cream cheese, parmesan cheese, bacon, and herbs.
- white button or crimini mushrooms – feel free to choose either small or medium-sized mushrooms that are your favorite
- butter
- olive oil
- bacon – pre-cooked
- whipped cream cheese – if you opt for regular cream cheese, be sure to soften it before making your stuffed mushrooms
- shredded parmesan cheese – fresh is best! 😉
- garlic cloves – minced
- ground black pepper
- sea salt
- fresh chives – minced
- fresh basil – minced (or 1 tsp dried)
Variations
Cream cheese – Try replacing the cream cheese with your choice of blue cheese, Boursin cheese, or goats cheese.
Bacon – Opt for pre-cooked crab, canned chicken, chorizo sausage, or crumbled Johnsonville Italian sausage in place of the bacon.
Diet Adaptions
- Vegetarian – Skip the bacon and mix in other vegetables such as fresh chopped spinach or sauteed onions. Adjust seasoning to taste.
Step by Step Instructions
Our stuffed mushrooms with bacon and cream cheese is a super simple recipe that has just four steps – prep, stuff, bake, and serve!
Prep Ingredients
Preheat the oven to 400F.
Line a baking sheet with parchment paper.
Remove the stems from the mushrooms and mince them. Set the stems aside to use later.
Assemble
Brush the tops and bottoms of the mushrooms with a mix of olive oil and melted butter.
In a medium-sized bowl, combine with the chopped bacon, parmesan, cream cheese, minced mushroom stems, garlic, chives, basil, salt, and pepper.
Fill the mushrooms caps, overflowing them slightly. We used a little less than 1 tsp of filling per mushrooms. If you have medium or large mushrooms, you’ll use more per mushroom cap.
Bake
On a parchment paper-lined baking sheet, space the stuffed mushrooms with bacon and cream cheese on the pan. Bake 10+ mins, or until the mushrooms start to release their juices and are cooked through.
Serve warm.
Recipe Tips
- This recipe will work with any size small mushroom, but the cooking time is based on using small ones. If you use medium or large they could take an extra minute or two to cook.
- We made our stuffed mushrooms with bacon and cream cheese using precooked bacon. You can either purchase precooked bacon at your local grocery store or use this method to make some in your oven.
- Be sure to cover your mushroom caps with the olive oil and butter mixture to help them cook fully.
Common Questions
Stuffed mushrooms make the perfect easy appetizer for any meal or can be served as part of an appetizer spread.
Yes. You can prepare your stuffed mushrooms up to 2 days in advance but we recommend you don’t bake until you’re ready to serve them.
More Baked Appetizer Recipes
Looking for more baked appetizer recipes?
- Boursin stuffed sweet bell peppers
- Bacon cream cheese jalapeno poppers
- Cheese crackers from cheese slices
More Keto Mushroom Recipes
- Mushrooms in air fryer
- Philly cheesesteak casserole
- Hamburger green bean casserole with mushrooms
- Air fryer green bean and mushrooms recipe
Come connect with us on Instagram! Be sure to tag us (wholelotta.yum) when you make a recipe. You can also find us on Facebook, and Pinterest.
Stuffed Mushrooms with Bacon and Cream Cheese
A baked stuffed mushrooms recipe with cream cheese and bacon that makes a terrific party appetizer or game-day snack. This is also a keto stuffed mushrooms recipe, plus its low carb and gluten-free.
Ingredients
- 8 oz white button or crimini mushrooms
- 1 Tbsp butter
- 1 Tbsp olive oil
- 3 slices of bacon, cooked
- 3 oz whipped cream cheese
- 2 Tbsp shredded parmesan cheese
- 2 garlic cloves, minced
- 1/4 tsp ground black pepper
- 1/4 tsp sea salt
- 1 Tbsp fresh chives, minced
- 1 Tbsp fresh basil, minced (or 1 tsp dried)
Instructions
- Preheat the oven to 400F.
- Remove the stems from the mushrooms and set the stems aside.
- Brush the tops and bottoms with a mix of the olive oil and melted butter
- Mince the mushrooms stems and combine with the chopped bacon, parmesan, cream cheese, garlic, chives, basil, salt, and pepper.
- Fill the mushrooms, overflowing them slightly. We used a little less than 1 tsp of filling per mushrooms. If you have medium or large mushrooms, you'll use more per mushroom cap.
- On a parchement paper lined baking sheet, space the stuffed mushrooms with bacon and cream cheese on the pan. bake 10+ mins, or until the mushrooms start to release their juices and are cooked through.
- serve warm.
Notes
any size small mushrooms will work, we used small. if you use medium or large they could take an extra minute or two to cook
fresh herbs are great when you grow them in a pot during warmer months or dried work fine as well.
whipped cream cheese mixes easier than regular cream cheese. If you have regular cream cheese be sure to soften it in the microwave for 15-20 seconds or let it sit out at room temperature for an hour before you start cooking.
Grocery store precooked bacon you can get at places like Costco works great to make the recipe even quicker.
variations to try- instead of cream cheese, try blue cheese, Boursin cheese, or goats cheese. Instead of the bacon, you can add pre-cooked crab, canned chicken, or chorizo sausage, or crumbled Johnsonville Italian sausage. For a vegetarian stuffed mushroom version, skip the bacon and mix in another vegetable like fresh chopped spinach. Adjust seasoning to taste.
If you have any filling left-over (you might not), it makes a great addition to an omelet or mixed into scrambled eggs.
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Nutrition Information
Yield 7 Serving Size 4 mushroomsAmount Per Serving Calories 112Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 23mgSodium 244mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gSugar 1gProtein 4g
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