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.
Stuffed Mushrooms with Bacon, Cheese, & Zucchini – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
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 when we have a “movie night” and eat dinner on a picnic blanket in front of the tv.
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.
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:
Mushroom Caps
Shredded Zucchini
Bacon Crumbles
Shredded Cheese
Egg
Minced Garlic
Minced Onion
Salt
In addition to my Cheese Stuffed Mushrooms with bacon you should also check out these Low Carb Mushroom Recipes:
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.
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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
Originally Published September 16, 2016. Revised and Republished on May 6, 2019.
Dorothy says
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.
Chris says
What is the measurement amount of the one zucchini?
Taryn says
About one cup. The exact amount doesn’t really matter for this recipe.
Ivette says
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!