Keto Bacon Garlic Stuffed Mushrooms

Bring this easy to make, versatile keto appetizer to all your holiday parties! Its perfect for staying on keto track, but this is also a non-ketoer crowd pleaser. You can prepare mushrooms one day ahead and all you have to do is bake on the busy holiday!


  • 16 oz raw mushroom caps with stems
  • 1 Tbsp minced garlic
  • 1 1/2 Tbsp bacon pieces
  • 1/4 c grated parmesan cheese
  • 1/4 tsp onion powder
  • 1/4 tsp ground cayenne pepper (use 1/8 tsp if you prefer less spice)
  • 1/4 tsp ground black pepper
  • 1 Tbsp olive oil
  • 4 oz cream cheese
  • 1/3 c shredded mozzarella cheese


  1. Preheat oven to 350F.
  2. Wash mushrooms and place on paper towels to soak up some of the water.
  3. Remove stems and place in a food processor.
  4. Add garlic, bacon, parmesan cheese, and spices to the food processor.
  5. Process until combined to the size of pieces you prefer in your stuffed mushroom. I do about 10-15 pulses.
  6. Heat olive oil in a pan over medium/low heat.
  7. Add mixture to the pan and cook about 5 minutes.
  8. Add cream cheese and mix until well combined.
  9. Add mixture to mushroom caps. I allow the filling to cool slightly and use a plastic sealing bag to pipe, by snipping off the tip of the bag.
  10. Top with shredded mozzarella.
  11. Bake in a casserole dish or baking sheet at 350F for 20 minutes.
  12. Broil for 2 minutes to finish. Watch carefully because they burn easily.
  13. Cool 5 minutes, enjoy!

Nutritional Information (1/16th Recipe)

Macros tracked using

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