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prep time
8 min
cook time
20 min
ready time
28 min
Keto Cheese and Pancetta Stuffed Mushrooms
These rich and creamy portobello mushrooms are stuffed with a combination of cream cheese, blue cheese, sweet red onion and salty pancetta, then baked until tender and golden.
These make a great starter or lunch served with a side salad.
Net Carbs
2.7 g
Fiber
1.3 g
Total Carbs
4.6 g
Protein
7.2 g
Fats
18.3 g
208 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Portabella Mushrooms, Raw
2 each
Pancetta by Daniele
1-½ ounce
Extra Virgin Olive Oil
1 tablespoon
Cream Cheese Spread
1 tablespoon
Blue Cheese
1 tablespoon
Red Onion
1 tablespoon
Garlic Powder
¼ teaspoon
Salt, Sea Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
28 min
Step 1
Preheat the oven to 400 degrees Fahrenheit.Step 2
Remove the stalks from the mushrooms and carefully scoop the gills out using a teaspoon and discard. Brush with half a tablespoon of olive oil and transfer to the oven for 5 minutes to soften a little.Step 3
Whilst the mushrooms are cooking, heat the remaining olive oil in a skillet over a medium heat, add the pancetta and onion and cook until the pancetta is browned all over and the onion is soft. Set aside to cool.Step 4
Add the cream cheese and blue cheese to a small mixing bowl with the garlic powder, salt and pepper. Mix together to combine.Step 5
Add the cooled pancetta to the mixed cheese and stir to combine.Step 6
Divide the cheese mixture between the two mushrooms and transfer to the oven to bake for 15 minutes or until the mushrooms are tender and the cheese is golden.
