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Recipes

Keto Stuffed Mushrooms

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One of our favorite party recipes is stuffed mushrooms. We were so excited to know we would not have to give them up on a keto diet. This can be enjoyed anytime of the year.

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Ingredients

  • Half pound bacon, cut into small pieces
  • 5 oz cream cheese, softened
  • 4 small packs white mushrooms (Preferably pre-washed. If not wash off all visible dirt while the stems are intact… so the mushrooms don’t soak up too much water)
  • 2 tablespoons white onion, diced
  • 2 cups of shredded Colby cheese

Instructions

Dry mushrooms on a  clean kitchen towel or  paper towel

Cut dry rough edge off the stems and discard Remove stems set aside these will be a part of the filling

Cook bacon until just done.

Remove from grease.

Drain on paper towels.

Drain bacon grease, reserve 1 tbsp.

Chop the mushroom stems and cook in reserved grease.

Add a pinch of salt so they release their excess water.

Cook until browned and very tender.

Add onion and cook for about another minute until just to mellow out the raw flavor.

Put cooked bacon, cream cheese, mushroom, and onion mixture into a small food processor and blend until smoothish.

Line a jelly roll pan with parchment.

Fill each mushroom with just enough filling for a flat surface.

Add shredded Colby or cheddar cheese to the tops of each mushroom and bake at 350 until the mushrooms are very browned and tender and cheese is melted.

The pan will have water at the bottom.

You can serve on a serving platter or straight from the pan. Whatever you like.

Macros for the whole recipe

Nutrient
Calories
Total Carbs
Fiber
Net Carbs
Protein
Fat
Sugar Alcohol
Value
2525.2 g
50.3 g
9.4 g
33.7 g
168.0 g
187.3 g
7.2 g

Keto Stuffed Mushrooms

Ingredients

  • Half pound bacon cut into small pieces
  • 5 oz cream cheese softened
  • 4 small packs white mushrooms Preferably pre-washed. If not wash off all visible dirt while the stems are intact… so the mushrooms don’t soak up too much water
  • 2 tablespoons white onion diced
  • 2 cups of shredded Colby cheese

Instructions

  • Dry mushrooms on a clean kitchen towel or paper towel
  • Cut dry rough edge off the stems and discard Remove stems set aside these will be a part of the filling
  • Cook bacon until just done
  • Remove from grease.
  • Drain on paper towels.
  • Drain bacon grease, reserve 1 tbsp.
  • Chop the mushroom stems and cook in reserved grease.
  • Add a pinch of salt so they release their excess water.
  • Cook until browned and very tender.
  • Add onion and cook for about another minute until just to mellow out the raw flavor.
  • Put cooked bacon, cream cheese, mushroom, and onion mixture into a small food processor and blend until smoothish.
  • Line a jelly roll pan with parchment.
  • Fill each mushroom with just enough filling for a flat surface.
  • Add shredded Colby or cheddar cheese to the tops of each mushroom and bake at 350 until the mushrooms are very browned and tender and cheese is melted.
  • The pan will have water at the bottom.
  • You can serve on a serving platter or straight from the pan.


Love this post? Tell everyone about it!

2 Comments

  1. Letty Cerda March 5, 2019
    • Ketofied Sisters March 7, 2019

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