I love stuffed mushrooms, they’re just the happiest vessels for whatever you want to put inside. These are made with spinach, cheese, and bacon – which happens to be one of my favorite flavor trio’s. These cheese and bacon stuffed mushrooms are tasty and filling, so be sure to give them a try.
This recipe is pretty fast to prepare as a side dish for dinner, or a snack when a friend’s drop by. To make it come together even easier just make pre-cook the bacon then also reserve the grease until it’s time. If you’re avoiding cheese then try replacing with more egg for a quiche-like version. Want some other versions to try? Check out these crab-cake stuffed mushrooms.
Yields about 4 (4-mushroom) servings of Keto Cheese and Bacon Stuffed Mushrooms
The Preparation
- 4 slices bacon
- 3 ounces frozen spinach, thawed and drained
- 1 teaspoon fresh garlic, minced
- 4 ounces cream cheese
- 1 large egg
- 2 tablespoons coconut flour
- 1 cup mozzarella cheese, shredded
- salt and pepper, to taste
- 16 medium cremini mushrooms, washed and dried
The Execution
1. Preheat your oven to 350F. Use a skillet to cook the bacon until it’s crisp, then set aside to cool. Transfer the bacon fat to a large mixing bowl.
2. Crumble the bacon. Add 3/4 of the bacon, the spinach, garlic, cream cheese, egg, coconut flour, and mozzarella cheese to the mixing bowl. Season with salt and pepper then mix well.
3. Remove the stems from the mushrooms. Stuff each mushroom cap with the filling then place into a small casserole dish.
4. Top the mushrooms with the remaining bacon.
5. Bake at 350F for 20 minutes or until the filling starts bubbling and has browned.
This makes a total of 4 servings of Keto Cheese and Bacon Stuffed Mushrooms. Each serving comes out to be 277 calories, 23.3g fats, 3g net carbs, and 14.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 slice bacon | 597 | 52.3 | 0 | 0 | 0 | 29.9 |
| 3 ounce frozen spinach | 25 | 0.5 | 3.6 | 2.5 | 1.1 | 3.1 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 4 ounce cream cheese | 388 | 38.6 | 4.7 | 0 | 4.7 | 7 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 tablespoon coconut flour | 40 | 2.3 | 6.7 | 4.7 | 2 | 2 |
| 1 cup mozzarella cheese | 336 | 25 | 2.5 | 0 | 2.5 | 24.8 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 16 medium cremini mushrooms | 81 | 0.3 | 11.8 | 1.7 | 10.1 | 7.2 |
| Totals | 1549 | 124.2 | 30.5 | 8.9 | 21.6 | 81.1 |
| Per Serving (/4) | 387 | 31.1 | 7.6 | 2.2 | 5.4 | 20.3 |
Keto Cheese and Bacon Stuffed Mushrooms
Ingredients
- 4 slice bacon
- 3 ounce frozen spinach thawed and drained
- 1 teaspoon fresh garlic minced
- 4 ounce cream cheese
- 1 large egg
- 2 tablespoon coconut flour
- 1 cup mozzarella cheese shredded
- salt and pepper to taste
- 16 medium cremini mushrooms washed and dried
Instructions
- Preheat your oven to 350F. Use a skillet to cook the bacon until it’s crisp, then set aside to cool. Transfer the bacon fat to a large mixing bowl.
- Crumble the bacon. Add 3/4 of the bacon, the spinach, garlic, cream cheese, egg, coconut flour, and mozzarella cheese to the mixing bowl. Season with salt and pepper then mix well.
- Remove the stems from the mushrooms. Stuff each mushroom cap with the filling then place into a small casserole dish.
- Top the mushrooms with the remaining bacon.
- Bake at 350F for 20 minutes or until the filling starts bubbling and has browned.
