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Keto Stuffed Mushrooms


  • 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


  • 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.