Bacon and Cheese Stuffed Mushrooms
Tender mushrooms stuffed with shredded zucchini, bacon, and two kinds of cheese make the perfect side dish or appetizer. Since these Bacon and Cheese Stuffed Mushrooms only take about thirty minutes start to finish they can be a staple in your meal plan.
We love stuffed mushrooms in my house and when it was 5 pm the other day with no real plans for dinner I decided they would be a good accompaniment to the leftover Cauliflower Soup we would be having. These Stuffed Mushrooms with Bacon were amazing. I decided to use shredded zucchini as the filler in the stuffing to keep them light and get another veggie in. I love how versatile mushrooms are. You can use them in almost any savory dish from any country.
My husband works late occasionally. On those nights I try to keep dinner easy. It’s hard enough getting the kids home from school and through their homework. I can’t make fancy dinners on top of the rest of my mommy duties. Sometimes we even just pop in frozen pizzas and eat in front of a movie. My kids love it when we have a “movie night” and eat dinner on a picnic blanket in front of the TV. Stuffed mushrooms, pizza, keto fries, and any other finger foods are a great choice.
You can make this as an easy appetizer or as a fun finger food for the family to enjoy. We’ve made this for family gatherings as well because it’s quick and easy to have to eat for a dinner party.
Ingredients
Mushroom Caps – Clean them well before adding any filling. You can use any type of mushroom that you want. I normally use white mushrooms or baby bella mushrooms. Discard the mushroom stems or save them for another use.
Shredded Zucchini – Be sure to clean the zucchini first.
Bacon Crumbles – You can use precooked bacon to save on time.
Shredded Cheese – Any type of cheese will work.
Egg – Helps to bind together the filling ingredients.
Minced Garlic & Minced Onion – I use dried minced garlic and onion to save on time but you can use fresh if you prefer. Just chop it very fine.
Salt & Black Pepper – For taste. You can add to your preference.
How To Make Bacon and Cheese Stuffed Mushrooms
These only take 5-10 minutes to prep, making them perfect for a weeknight side. In addition to the zucchini, the filling has bacon, mozzarella, and provolone.
Step One: Preheat the oven to 400 degrees. Add salt to the shredded zucchini. Set it aside.
Step Two: In a bowl, combine the cheeses, bacon, egg, and seasonings. Squeeze out as much liquid from the zucchini as possible. Add that to the filling and mix.
Step Three: Divide the filling between the mushrooms. Put them in the oven and bake for 20-30 minutes or until golden brown. The mushrooms should be soft as well.
Variations
Add more ingredients – You can easily add more ingredients to this stuffed mushrooms recipe. Add parmesan cheese, green onions, mozzarella cheese, cheddar cheese, garlic powder, bread crumbs, and any other ingredients that you want.
Use a cream cheese mixture – For extra flavors, you can turn this into a unique and elegant appetizer by adding some cream cheese. It makes the perfect appetizer and is sure to be a crowd-pleaser. The best part is that all you need are simple ingredients to get started.
Use the mushrooms stems – No matter if you use white mushrooms or portobello mushrooms, you can chop up the stems and add them to the mixture. This makes some of the best stuffed mushrooms because it gives texture to the filling. Just make sure that you clean mushrooms and stems before chopping and adding.
Feel free to change up the cheeses. I had a pre-shredded bag of Two Cheese Pizza Blend, and I knew it would be tasty in these mushrooms.
Tip: Using bacon crumbles saves the time of frying strips of bacon. A trick I learned from a friend is to microwave the real bacon crumbles for 20-30 seconds. They crisp up and taste fresher.
Common Questions
How to prepare mushrooms
Do not get the mushrooms wet. They will absorb the water like a sponge and get soggy. It is best to wipe them clean with a damp cloth. Then, simply break off the stem so the cavity is ready and waiting for the filling.
How do I make Stuffed Mushrooms without Breadcrumbs?
You do not need breadcrumbs to make delicious stuffed mushrooms. Veggies, meats, cheeses, and maybe an egg as a binder are all you ever need. If you want a substitute for breadcrumbs you can crumble up a slice of low carb bread or use some pork rinds.
Does a large mushroom work better for this stuffed mushroom recipe?
To give the best flavor for your favorite appetizers, larger mushrooms hold more filling. That way, even a little bite will be perfect for your taste buds, giving your mouth a good feel and taste!
Can I eat these as a main meal?
You bet. These are perfect tasty appetizers but are also great to add to your meal plans. Adding bacon bits to the tender mushroom caps helps to keep this as a part of the keto diet. This recipe is also low in total carbohydrates, making it a great meal that any mushroom lover will love.
Just be ready to have this as one of your favorite meals! The full printable recipe below proves how easy it can be to make this! Save it for next time so you can come back to it!
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Bacon & Cheese Stuffed Mushrooms Recipe
Ingredients
- 6 large white mushrooms stems removed
- 1 zucchini shredded
- 1 cup shredded two cheese pizza blend (mozzarella and provolone) or your choice of cheeses
- 1/4 cup bacon crumbles
- 1 egg
- 1 tsp dried minced garlic
- 1 tsp dried minced onion
- 1/2 tsp salt
Instructions
- Preheat the oven to 400. Sprinkle a little salt on the shredded zucchini. Set aside.
- In a medium bowl combine the cheeses, bacon, egg, and seasonings. Squeeze as much liquid from the zucchini as possible. Add it to the filling and mix well.
- Divide the filling between the mushrooms. Bake for 20-30 minutes until the filling is golden and the mushrooms have softened.
Nutrition
More Low Carb Mushroom Recipes:
Ham & Cheese Stuffed Mushrooms
Baked Boneless Chicken Thighs with Mushrooms
Pizza Chicken Stuffed Mushrooms
Mushrooms Stuffed with Sausage, Peppers, & Onions
Originally Published September 16, 2016. Revised and Republished on November 7, 2023.
Excellent! It was so easy to prepare and so delicious. Everyone at the party was going back for more and raving about it.
These were a big hit! I added more bacon and omitted the salt. I use garlic powder, because that is what I had on hand. The amount of zucchini is really up to you. I doubled the recipe for a 9 x 13 inch cake pan filled with mushrooms. I baked the extra filling with the some stems in a ramekin dish. I will definitely make these again. I may even try broccoli slaw instead of the zucchini, when I don’t have the fresh zucchini on hand.
What is the measurement amount of the one zucchini?
About one cup. The exact amount doesn’t really matter for this recipe.
These were a great success at my house! I had too much filling leftover after stuffing 7 caps, so I put it in a ramekin and cooked it alongside the mushrooms. My dd doesn’t like mushrooms, but she ate some of the filling – I didn’t mention that the stems were chopped up into the filling. This was so easy, and looks like, tastes as good (better), and is healthier than what I’d get at a restaurant. I used mozzarella and Romano.
Thanks for another wonderful addition to my personal menu!