Keto Stuffed Mushrooms

Filled with beef, bacon, and cheese, these Keto Stuffed Mushrooms are an ideal appetizer for any event with their creamy rich flavor. Your guests will love them!

Let’s get started!

Servings: 20 stuffed mushrooms

– 20 Baby Bella Mushrooms – 2 slices bacon chopped – 2 garlic cloves minced – 1 tbsp olive oil – 1/2 lb. ground beef – 2 tbsp cream cheese – 1/4 tsp cayenne pepper – 1/2 tsp salt – 1/2 tsp black pepper – 1/2 cup shredded Fontina cheese

TOTAL Time: 40 Min


White Scribbled Underline

Prep the mushrooms.


Using a damp paper towel, wipe each mushroom thoroughly. Then remove the stems using a small spoon. Chop the stems into fine pieces and set them aside.

Saute the bacon and garlic.


In a frying pan, cook the chopped bacon over medium heat, then drop it to medium-low and add the minced garlic. Stir for about a minute.

Add the diced mushroom and beef.


Add the finely chopped mushroom stems to the pan and cook until they soften. Then increase the temp to medium-high and stir in the ground beef. Keep mixing until it’s fully cooked.

Add the rest of the filling ingredients.


Now add the cream cheese, cayenne pepper, salt, and black pepper. Stir for another minute to combine.

Stuff the mushrooms.


Generously stuff each mushroom with filling, then put them on a baking sheet lined with foil. Lightly brush the outside of the mushrooms with a little bit of olive oil and sprinkle the shredded fontina on top.



Preheat the oven to 400 degrees Fahrenheit and bake for about 15-20 minutes, or until the mushrooms are tender and the cheese is melted. Serve hot.