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.
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!
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.
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.
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.
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!