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    Home » Appetizer Recipes » Stuffed Mushrooms with Bacon & Cheese

    Stuffed Mushrooms with Bacon & Cheese

    Gluten & Grain Free RecipesLow Carb & Keto RecipesTrim Healthy Mama Recipes

    Published: May 6, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe

    Tender mushrooms stuffed with shredded zucchini, bacon, and two kinds of cheese make the perfect side dish or appetizer. Since these stuffed mushrooms with bacon and cheese only take about five minutes to prepare they can be a staple in your meal plan.

    two cheese stuffed mushrooms with bacon on a white plate next to a bowl full of soup

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    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.

    My husband works late occasionally. On those nights so 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.

    filling for stuffed mushrooms in a large mixing bowl with fork

    Fast & Easy Stuffed Mushrooms with Bacon

    These only take 5 minutes to prep making them perfect for a weeknight side. In addition to the zucchini, the filling has bacon, mozzarella, and provolone. 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.

    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.

    How to prepare the 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.

    overhead view of mushroom buttons stuffed with a cheese and bacon filling lined on a sheet pan

    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 really want a substitute for breadcrumbs you can crumble up a slice of low carb bread or use some pork rinds.

    Ingredients for Stuffed Mushrooms with Bacon:

    1. Mushroom Caps
    2. Shredded Zucchini
    3. Bacon Crumbles
    4. Shredded Cheese
    5. Egg
    6. Minced Garlic
    7. Minced Onion
    8. Salt

    close up on cheese stuffed mushrooms with bacon on a sheet pan

    In addition to my Cheese Stuffed Mushrooms with bacon you should also check out these Low Carb Mushroom Recipes:

    Tuscan Stuffed Mushrooms

    Cream of Mushroom Soup

    Ham & Cheese Stuffed Mushrooms

    Baked Boneless Chicken Thighs with Mushrooms

    Pizza Chicken Stuffed Mushrooms

    Mushrooms Stuffed with Sausage, Peppers, & Onions

    I love how versatile mushrooms are. You can use them in almost any savory dish from any country.

    two halves of a stuffed mushroom with bacon and cheese on a sheet pan surrounded by other stuffed mushrooms

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    two halves of a stuffed mushroom with bacon and cheese on a sheet pan surrounded by other stuffed mushrooms

    Cheese Stuffed Mushrooms with Bacon

    Tender mushrooms stuffed with shredded zucchini, bacon, and two kinds of cheese make the perfect side dish or appetizer. Since these Cheese Stuffed Mushrooms with Bacon only take about five minutes to prepare they can be a staple in your meal plan.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 3
    Calories: 162
    Author: Taryn

    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
    • ¼ cup bacon crumbles
    • 1 egg
    • 1 teaspoon dried minced garlic
    • 1 teaspoon dried minced onion
    • ½ teaspoon salt
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    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

    Serving: 2mushrooms | Calories: 162 | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 665mg | Potassium: 346mg | Fiber: 1g | Sugar: 2g | Vitamin A: 460IU | Vitamin C: 12.5mg | Calcium: 207mg | Iron: 0.9mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published September 16, 2016. Revised and Republished on May 6, 2019.

     

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    Comments

    1. Dorothy says

      November 07, 2019 at 3:13 pm

      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.5 stars

      Reply
    2. Chris says

      October 27, 2017 at 1:07 pm

      What is the measurement amount of the one zucchini?

      Reply
      • Taryn says

        October 27, 2017 at 4:20 pm

        About one cup. The exact amount doesn't really matter for this recipe.

        Reply
    3. Ivette says

      October 25, 2016 at 8:19 pm

      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!5 stars

      Reply

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