Name: Keto Stuffed Mushrooms Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: General
Ingredients: 20 large button mushrooms; 1 tbsp unsalted butter or coconut oil; 1/4 cup diced onions; 2 large garlic cloves, minced; 1/2 lb bacon, cut into tiny pieces; 4 oz cream cheese (1/2 cup), softened; 1/4 cup shredded sharp cheddar cheese; 1/2 tsp fine sea salt; 1/2 tsp ground black pepper; 2 cups chopped lettuce

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Is there a better appetizer than a stuffed mushroom? Think not. Well, how about a Keto Stuffed mushroom?

The ideal appetizer for any family gathering or better yet a magical centerpiece for the holidays. Follow our step-by-step guide into this recipe we are sure everyone will love.

Keto Stuffed Mushrooms Recipe

These Keto Stuffed mushrooms are a real delicacy full of flavor any way you decide to make it. Also helps that they are the one ingredient that always looks good on a table, either as a main dish or accompanied by another dish.

Making this dish might be the most delicious and easy recipe you make because mushrooms are the easiest ingredient to find and the least to give you issues in the kitchen.

Yield: 4

Keto Stuffed Mushrooms Recipe

Regarding flavor, each type of mushroom brings its unique taste to this keto stuffed mushrooms recipe, and the results are consistently phenomenal. Be sure to use your favorite type of mushroom; if you're a beginner, sticking with the large button mushroom, which is the easiest to find, is a good choice.

Frankly, it’s a win-win if you're a mushroom lover, so be sure to try these at home. They are worth it!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

20 large button mushrooms
1 tbsp unsalted butter or coconut oil
1/4 cup diced onions
2 large garlic cloves, minced
1/2 lb bacon, cut into tiny pieces
4 oz cream cheese (1/2 cup), softened
1/4 cup shredded sharp cheddar cheese
1/2 tsp fine sea salt
1/2 tsp ground black pepper
2 cups chopped lettuce

Instructions

Preheat your oven to 350°F.
Wash each mushroom and remove the stems, setting them aside. Place the mushroom caps aside and pat them dry with a paper towel. Tip: Avoid soaking or letting the mushrooms rest in water while cleaning. Quickly wash each mushroom and pat dry to prevent soggy keto stuffed mushrooms.
Finely chop the mushroom stems and set them aside.
In a large skillet over medium heat, add finely chopped onions, minced garlic, and the finely chopped mushroom stems. Cook these ingredients for about 2 to 3 minutes until the onions are soft and yellow. Then add your bacon and continue cooking until the bacon is crispy, which should take an additional 4 minutes or so.
Transfer the onion and bacon mixture to a medium-sized bowl. Add cream cheese and cheddar cheese to the bowl and combine all ingredients until well mixed. A spatula can be used for this process.
Using a spoon, stuff each mushroom cap with 1 tablespoon of the bacon and cheese mixture.
Place all the stuffed mushroom caps in an 8-inch square baking dish, or any suitable baking dish, and season each mushroom cap with salt and pepper.
Transfer your baking dish to the oven and bake for 25 minutes, or until the mushroom caps are soft and the cheese has completely melted.
On a serving dish, evenly spread your shredded lettuce and place the keto stuffed mushrooms on top of the bed of lettuce.
These keto stuffed mushrooms are best served immediately out of the oven for the best taste.
If you have leftovers, store them in a glass container in the fridge and consume within 3 days.
To reheat, place them in the oven at 350°F for about 5 minutes or until the cheese has softened and melted.