Stuffed Mushrooms

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These are the stuffed mushrooms from my anniversary dinner. These made a great low carb side dish. They’d also be great served as an appetizer.





Bacon and Cheddar Stuffed Mushrooms

14 ounces whole button mushrooms

3 pieces thick-cut bacon, chopped

1 clove garlic, finely chopped

4 ounces softened cream cheese

½ cup cheddar cheese

4-6 green onions

2-3 tablespoons chopped fresh parsley

1 tablespoon lemon juice

Salt and pepper to taste

Clean mushrooms with a dry pastry brush. Remove stems and set aside. Brown mushroom tops in butter for about 3 minutes over medium heat. Remove mushrooms from pan and allow excess water to drain. Add chopped bacon to pan. Chop mushroom stems and add to bacon. When bacon is nearly brown, add garlic to pan and cook for another minute. Drain excess fat from pan. Over low heat, add cream cheese, cheddar cheese, green onions, parsley, and lemon juice. Mix all ingredients thoroughly. Remove from heat as soon as they are well combined. Add salt and pepper to taste. You won’t need much salt because of the bacon. Put heaping tablespoon of cream cheese mixture into mushroom caps. Bake mushrooms at 350 degrees for 10-15 minutes, or until hot.


Serves 4: NET carbs 3.5






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