Bacon and Cheese Stuffed Mushrooms

Before I get to today’s recipe, I wanted to take a minute to mention the link to my Amazon Store and “My Favorite Low Carb Products” on the righthand side of the page.  I am an Amazon Associate, and any purchase made through those links (or other Amazon links in my posts) does help me earn a small commission.  I truly appreciate anyone that either purchases one of my recommendations (which I stand behind 100% and use all the time myself – I would never recommend a product I don’t use and love) or makes another purchase through one of my links.  As most people know, losing a significant amount of weight usually results in excess skin at the end of the journey.  Unless the skin is negatively affecting your health (and documented by your physician), health insurance will not cover the cost of any weight loss-related skin-removal surgeries.  Since I don’t want to count on a doctor deciding it’s medically necessary for me to have it removed, I have decided to put all of my earnings from AdSense (Google ads) and Amazon Associates towards the surgery I will likely need one day.  Again, I am so grateful to anyone who purchases an item through my links; please know this will benefit me tremendously in the future.
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I decided to bring you another holiday-friendly dish this week as we are even closer to Thanksgiving in the U.S. Last week’s side dish idea, Creamy Brussels Bake, was a big hit (thank you to those who have already tried it and let me know how much you love it!), so I wanted to create an equally easy keto-friendly appetizer that will also please every guest. If you’re not in the U.S., or you want to make this on a regular week night, just substitute regular portabello mushroom caps for the baby bellas used here to make a larger single-serve portion. You can easily double the recipe to serve a larger crowd, as well!

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As always I began by gathering my ingredients, as shown above, and pre-heating the oven to 425°F.  I use sriracha in this recipe; I love spicy foods, but if that isn’t your thing, you can either use less or completely omit it from the recipe.  I also thoroughly cleaned all the mushrooms with a damp paper towel.  This was the first time I saw “sugar free” bacon at the store – it made me happy to see something labeled “paleo-friendly” in a major grocery store, too.

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Next I gently removed the stems from each mushroom.  The stem should pop out with ease, just be careful to not break the mushroom in the process.  No knife necessary!

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I always cook my bacon in the microwave.  I place a piece of paper towel on a plate, lay out the bacon in a single layer and then cover with another paper towel.  I cook them for 1 minute longer than there are strips, so 4 pieces of bacon cook for 5 minutes.  I know most people prefer to cook them on the stove and save the grease or bake them in the oven, but this is the easiest, cleanest way for me to cook it.

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While the bacon cooked and cooled I chopped the yellow onion and diced the green onion.  I then crumbled the bacon into small pieces when it was cool enough to handle.

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I softened the cream cheese in the microwave for 30 seconds so it would be easy to stir.  Then I added the yellow and green onions, the bacon, hot sauce and Italian herbs seasoning.  I mixed until all ingredients were thoroughly combined.

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I stuffed each mushroom evenly, ensuring bacon, yellow onion and green onion made it into every bite.  The baking sheet does not need to be greased as the mushrooms will lose a little water in the cooking process and won’t stick to the pan.  Into the oven they went and just 12 minutes later they were done!  These have a nice kick from the sriracha but also a meaty texture from the bacon and onion.  They are flavorful without feeling too heavy as an appetizer to a big meal.  Since it only takes a few minutes to put together, this would be a great stress-free dish to try during the holiday season!  If bacon and sriracha isn’t your thing, I have a pepperoni and cheese stuffed mushroom recipe you might like to try instead!  What will you be making for appetizers this year?  Let me know!

Bacon and Cheese Stuffed Mushrooms

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 12

Serving Size: 2

Bacon and Cheese Stuffed Mushrooms

Ingredients

  • 12 large baby bella mushrooms, cleaned
  • 4oz cream cheese (1/2 package)
  • 4 strips bacon
  • 1/4c yellow onion, chopped
  • 1tblsp green onion, diced
  • 1/2tsp Italian herbs seasoning
  • Optional
  • 1tblsp sriracha

Instructions

  1. Pre-heat the oven to 425°F and line a baking sheet with foil.
  2. Clean the mushrooms with a damp paper towel and gently remove the stems.
  3. Cook bacon in preferred method (I cooked mine in the microwave for 5 minutes on high).
  4. Chop onion; dice green onion.
  5. Break bacon into small pieces with your hands when it has cooled.
  6. Softened cream cheese in the microwave for 30 seconds.
  7. Combine cream cheese, bacon, yellow onions, green onions, Italian herbs seasoning and, if desired, the sriracha in a bowl. Stir until combined.
  8. Stuff the mushrooms evenly.
  9. Bake for 12 minutes until warmed through and the tops are slightly browned.

Nutrtional Information

Per serving: 125 calories, 3g total carbs, 3g net carbs, 11g fat, 4g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/bacon-stuffed-mushrooms/

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7 Comments

  1. Kelli

    Made these last night…everyone..including me absolutely Loved them! This website is amazing. So glad you are here. Cant wait to try all these recipes!!

  2. Karen Blackburn

    Looks and sounds delicious, will try next week as an alternative to plain mushrooms. Was stunned to read that over there bacon has sugar added. Checked my local supermarket and was reassured that over here sugar is NOT an ingredient. Can’t believe they add sugar to meat, must make losing weight so much harder. So good luck and congratulations on any weight already lost. With all that stacked against you you really do have a hard time ahead of you.

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