Looking for a yummy quick bite or side dish to go with your favorite low carb meal? Try these low carb jalapeno popper stuffed mushrooms with cream cheese and bacon for an oh-so satisfying treat!
With a little bit of heat and a whole lot of flavor, you’ll find yourself making this often and always.
You can even serve these as a party appetizer at your next gathering. Your guests wouldn’t even guess they are low carb! HA!
Once you start combining flavor profiles like spicy pickled jalapenos with cool and silky cream cheese and crunchy salty bacon, you’ll realize the possibilities are endless. And more importantly, delicious!
I enjoy making these low carb keto stuffed mushrooms for lunch and making enough to meal prep for a few days. One, I absolutely love mushrooms. And two, I love pickled jalapenos. So to me, these are a perfect bit of yummy that I can snack on throughout the week to satisfy a craving of indulgence.
Are Stuffed Mushrooms Low Carb?
Yes, though you do need to mindful of what you’re stuffing them with! This recipe is definitely low carb and keto friendly. Most ‘stuffed’ recipes include a type of breadcrumb for a binding agent, however we are not using any type of bread here.
What Kind of Mushrooms do you use for Stuffed Mushrooms?
If making small bites, or appetizers for a party or event, you want to use whole white mushrooms. These are excellent because they hold their shape and have enough texture and firmness to withstand being baked.
If you’re making a meal or a stand-alone dish out of this recipe, you might want to opt for Portobello mushroom caps. They are meaty and full of flavor and also make a perfect large vessel for this cheesy, bacon jalapeno stuffing.
How Do You Clean Mushrooms?
First, you want to rinse with cold water to remove any packaging dirt. Then, delicately snap off the stems of the mushrooms and set the caps aside.
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If you’re using Portobello mushrooms, lightly rinse and remove the stem. Then, with a spoon, carefully scrape off the ‘gills’ from under the cap and discard them.
Should You Cover Stuffed Mushrooms When Baking?
No, do not cover them with parchment paper or with tin foil. This not only slows the cooking process, but also traps in moisture.
Can You Make Keto Stuffed Mushrooms Ahead of Time?
Yes, these are perfect make-ahead appetizers and early prep options! They can be made the day before and refrigerated to be reheated when the time is right.
You can either completely bake them and then refrigerate them, with only needing to warm them up before you serve them. Or, you can stuff them ahead of time and wait to cook them before you need to serve. It really just depends on how much time you have before your meal or event!
If you’re having a large gathering, I would recommend making them beginning to end the day before so it’s one less thing you have to do to get ready!
Tips For Making Jalapeno and Bacon Stuffed Mushrooms
- Do not add any water or broth to the baking dish before putting it in the oven. Mushrooms naturally retain water, which will leech out during the baking process.
- Be sure to use pickled jalapenos if you want that spicy kick, instead of fresh or raw peppers.
- Fry the bacon before you add it to the stuffing and then remove excess grease by placing it on a paper towel.
- Stuff the mushrooms heavily, as the contents will settle a bit while cooking.
- Make more than you think you need. Mushrooms shrink a little bit when cooked. And these are addictive so you’ll just thank yourself later for making extra.
Recipes You’ll Love:
- Loaded Baked Low Carb Chicken
- Low Carb Pan Seared Chicken with Dill Cream Sauce
- Creamy Tuscan Shrimp (Low Carb)
Jalapeno Bacon and Cream Cheese Stuffed Mushrooms
- 18 large white mushrooms
- 8 oz cream cheese softened
- 8 slices bacon
- 1 cup shredded cheddar cheese
- 10 slices pickled jalapenos
- ½ tsp powder garlic
- sliced green onions
- Fry bacon and set aside on a paper towel to drain and cool. Chop once cooled and add to a mixing bowl.
- Allow cream cheese to come to room temperature to soften.
- Clean mushrooms and remove stems, discarding stems.
- Arrange mushrooms on a lined baking dish and preheat oven to 375 degrees.
- Finely chop or mince the pickled jalapenos and add to the mixing bowl along with a pinch of salt and pepper, garlic and cheddar cheese.
- Once the cream cheese is soft, add that to the bowl and ¾ of the bacon.
- Mix well until fully combined
- Spoon the mixture into each mushroom and bake for 20 minutes.
- Remove from oven and garnish with the rest of the bacon and a sprinkle of sliced green onion.
|Nutrition Facts (as calculated via MyFitnessPal)|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 15 g||24 %|
|Saturated Fat 8 g||41 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 42 mg||14 %|
|Sodium 321 mg||13 %|
|Potassium 473 mg||14 %|
|Total Carbohydrate 6 g||2 %|
|Dietary Fiber 1 g||5 %|
|Sugars 4 g|
|Protein 10 g||21 %|
|Vitamin A||113 %|
|Vitamin C||4 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|