Description
These Keto Stuffed Mushrooms are a flavorful and satisfying appetizer perfect for any occasion. Filled with a creamy and savory mixture of cheeses, bacon, and seasonings, these mushrooms are a low-carb, gluten-free delight.
Ingredients
Scale
Mushrooms:
- 20 large white mushrooms, stems removed and finely chopped
Filling:
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 4 strips bacon, cooked and crumbled
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Clean and prepare mushrooms: Clean the mushroom caps with a damp paper towel and set aside.
- Sauté mushroom stems: Heat olive oil in a skillet, add chopped mushroom stems and garlic. Sauté until tender.
- Prepare filling: In a mixing bowl, combine cream cheese, Parmesan, mozzarella, bacon, sautéed mushrooms, parsley, onion powder, salt, and pepper. Mix well.
- Fill mushrooms: Spoon the filling into each mushroom cap, mounding it on top.
- Bake: Place stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 20 minutes until golden.
- Serve: Allow to cool slightly before serving.
Notes
- You can prepare these mushrooms ahead and refrigerate them unbaked for up to 24 hours.
- For a spicier flavor, add a pinch of crushed red pepper flakes to the filling.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
