Ingredients 🛒
For the Mushrooms:
12 large button or cremini mushrooms, stems removed and cleaned 🍄
1 tbsp olive oil 🫒
For the Filling:
4 oz cream cheese, softened 🧀
1/2 cup shredded Parmesan cheese 🧀
1/4 cup cooked bacon, crumbled 🥓
2 tbsp fresh parsley, chopped 🌿
1 clove garlic, minced 🧄
1/2 tsp smoked paprika
Salt and freshly ground black pepper to taste 🧂
Optional Garnish:
Extra chopped parsley 🌿
Grated Parmesan 🧀
Instructions 📝
Prepare the Mushrooms:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Toss the mushroom caps with olive oil and a pinch of salt. Arrange them hollow-side up on the prepared baking sheet.
Make the Filling:
In a mixing bowl, combine cream cheese, Parmesan cheese, crumbled bacon, parsley, minced garlic, smoked paprika, salt, and pepper. Mix until smooth and well combined.
Stuff the Mushrooms:
Spoon the filling into each mushroom cap, pressing lightly to fill them completely.
Bake:
Bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Garnish and Serve:
Garnish with extra parsley and Parmesan if desired. Serve warm.
Serving Suggestions 🌟
Pair with a fresh green salad for a light meal.
Serve as a side dish to grilled chicken, steak, or seafood.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer for best results.
Hashtags 📲
#LowCarbStuffedMushrooms #KetoRecipes #HealthyAppetizers #QuickAndEasy #CheesyDelights
