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prep time
7 min
cook time
18 min
ready time
25 min
Keto Cheese and Chive Stuffed Mushrooms with Bacon
These tender baked mushrooms are filled with oozy cheddar cheese, aromatic chives and topped with crispy bacon.
These make a great lunch or side as an alternative to loaded potato skins!
Net Carbs
2.2 g
Fiber
1.2 g
Total Carbs
4 g
Protein
7.8 g
Fats
14.6 g
173 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cheddar Cheese
4 tablespoon, grated
Portabella Mushrooms, Raw
2 each
Bacon
2 slice - 6" long
Chives, Raw
1 tablespoon
Olive Oil
1 tablespoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
25 min
Step 1
Preheat the oven to 400 degrees Fahrenheit.Step 2
Carefully remove the stalks from the mushrooms and discard. Use a teaspoon to scoop out the mushroom gills. Brush the mushrooms with half a tablespoon of olive oil and arrange on a shallow oven tray. Bake for 10 minutes until tender and drain off any excess liquid.Step 3
Whilst the mushrooms are cooking, heat the remaining oil in a skillet over a medium heat. Add the bacon and cook through until crispy. Set aside.Step 4
Add the grated cheese to a mixing bowl along with the salt and pepper. Finely chop the chives and add to the bowl, stir well to combine.Step 5
Remove the mushrooms from the oven and divide the cheese mixture evenly between the two. Return to the oven for a further 8 minutes until the cheese is melted and golden and the mushrooms are tender.Step 6
Crumble the cooked bacon over the top to serve.
