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Low Carb Bacon Stuffed Mushrooms:


10 medium sized portabella mushrooms
8 oz package 1/3 fat cream cheese (at room temperature)
1/4 cup red onion, diced
2 oz cooked crumbled bacon
4 Tbs salted butter
Sea salt to taste
Olive oil


Preheat oven to 400 degrees. Wipe the mushrooms clean with a damp cloth and carefully remove the stems. Chop the stems and the onion and place in a sauce pan with the butter. While this is cooking rub the mushroom caps with olive oil and put a little sea salt on them. Cook until the onions are translucent. Remove the mushroom stems and onion with a slotted spoon and set in the stand mixer bowl with the cream cheese and bacon. Whip until well combined. Pour the butter that is left over in the pan on top of the mushroom caps. Spoon the filling into the mushrooms and bake for 18 minutes. Let cool slightly, top with some additional crumbled bacon, and serve.

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