It’s been a minute since I’ve done a stuffed mushroom recipe for this blog, so I thought this would be the perfect week to post one. Stuffed mushrooms are one of the most versatile, easy-to-put-together dishes I can think of, and they always taste great. Practically any combination of cheese and meats or veggies work with stuffed mushrooms; previously on this blog I’ve posted tuna melts, asiago & rosemary, and pepperoni & cheese stuffed mushrooms, and I love all of those recipes, too! I first stumbled upon the bacon, leek, and goat cheese combination in a non-low carb recipe for crostini, and that was the inspiration for creating the same flavors in a ketogenic-friendly dish.
Next I cleaned the mushroom caps with a damp paper towel, and gently removed the gills with a spoon. Mushrooms are fragile so you want to be careful you do not push too hard and break the cap. I also removed the stem before laying them face up on a foil-lined baking sheet.
In a large pan over medium heat I melted the butter and sauteed the leeks until tender and slightly golden. At the same time I cooked the bacon in the microwave until crisp, let it cool, and then broke it up into small pieces.
I evenly spooned the mixture into two mushroom caps and baked them in the oven for 15 minutes until the cheese was gooey and the mushroom caps were soft and tender. This is such a great weeknight meal because it takes hardly any time at all. The bite from the leeks along with the crisp bacon make this meal feel very hearty and filling while still being low carb. The real star of this dish, though, is the goat cheese. It gives a depth of flavor that would otherwise be missing if you simply used cream cheese. Again you could put practically any combination of meats and veggies together to make a delicious stuffed mushroom recipe, but this one will be one of my favorites for a long time!