Keto Bacon Cheese Mushrooms (Printer View)

Savory mushrooms filled with creamy cheeses and crispy bacon for an irresistible low-carb treat.

# What you'll need:

→ Mushrooms

01 - 16 large white or cremini mushrooms, stems removed and reserved

→ Filling

02 - 4 slices bacon, finely chopped
03 - 1/2 cup cream cheese, softened
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 garlic cloves, minced
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon smoked paprika

→ Garnish

10 - Extra parsley, finely chopped

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Clean the mushroom caps and set aside. Finely chop the reserved mushroom stems.
02 - In a skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of bacon fat in the skillet. Add the chopped mushroom stems and minced garlic to the skillet. Sauté for 2 to 3 minutes until softened. Remove from heat and let cool slightly.
03 - In a medium bowl, combine cream cheese, cheddar cheese, Parmesan, sautéed mushroom mixture, cooked bacon, parsley, black pepper, and smoked paprika. Mix until well blended.
04 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet. Sprinkle any reserved bacon bits over the top.
05 - Bake for 20 to 25 minutes, or until the mushrooms are tender and the tops are golden brown.
06 - Garnish with extra chopped parsley and serve warm.

# Expert Advice:

01 -
  • Zero guilt snacking that actually tastes like comfort food, not deprivation.
  • They come together in under 40 minutes, which means you can go from craving to eating them while they're still warm.
  • Once you master the filling technique, you'll find yourself making double batches just to have them ready in the fridge.
02 -
  • Don't skip cleaning the mushroom caps with a damp cloth—excess moisture will make them soggy instead of tender, and your filling will slide right off.
  • The bacon fat matters more than you'd think; it carries all the savory flavor into the stems and garlic, so don't drain it all away.
03 -
  • Reserve a tiny pinch of the best bacon pieces to sprinkle on top just before serving—it looks intentional and tastes incredible.
  • If your mushrooms release a lot of liquid during baking, carefully drain the pan halfway through and continue cooking; it makes all the difference between soggy and perfect.
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