Keto Cheese and Bacon Stuffed Mushrooms
I love stuffed mushrooms, they're just the happiest vessels for whatever you want to put inside. These are made with spinach, cheese, and bacon - which happens to be one of my favorite flavor trio's.
Ingredients
- 4 slices bacon
- 3 ounces frozen spinach thawed and drained
- 1 clove minced garlic
- 4 ounces cream cheese
- 1 large egg
- 2 tablespoons coconut flour
- 1 cup mozzarella cheese
- Salt and pepper to taste
- 16 medium baby bella mushrooms washed and dried
Instructions
- Preheat your oven to 350F. Use a skillet to cook the bacon until it's crisp, then set aside to cool. Transfer the bacon fat to a large mixing bowl.
- Crumble the bacon. Add 3/4 of the bacon, the spinach, garlic, cream cheese, egg, coconut flour, and mozzarella cheese to the mixing bowl. Season with salt and pepper then mix well.
- Remove the stems from the mushrooms. Stuff each mushroom cap with the filling then place into a small casserole dish.
- Top the mushrooms with the remaining bacon.
- Bake at 350F for 20 minutes or until the filling starts bubbling and has browned.
Notes
This makes a total of 4 (4-mushroom) servings of Keto Cheese and Bacon Stuffed Mushrooms. Each serving comes out to be 283.15 Calories, 22.13g Fats, 4.93g Net Carbs, and 15.33g Protein.
Nutrition
Serving: 4Calories: 283.15kcalFat: 22.13g