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Bacon and Cheddar Stuffed Mushrooms

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These Bacon and Cheddar Stuffed Mushrooms are a keto-friendly appetizer you’ll never forget. This recipe is bursting with all the bacon, cream cheese, and cheddar flavor you can handle. Quick, easy, and very inexpensive - you’ll want to keep this recipe on hand.

stuffed mushrooms on clear plate

I am a sucker for appetizers and often end up eating them as my main meal when I go out to eat. Stuffed mushrooms are always on the top of the list and I couldn’t let them go when I went keto.

That’s why I made these keto stuffed portobello mushrooms so I could enjoy one of my favorite appetizers even while eating healthier. 

I have a couple other appetizers that are in my top five that I didn’t want to say goodbye to either. Some of those being deviled eggs, pigs in a blanket, chips, etc.

I made a Keto Bacon Wrapped Brussel Sprouts recipe and Keto Crab Cakes recipe that have been filling the void. Snacking is my weakness and I’m glad I can do it in a healthier manner with all these recipe choices. 

horizontal image of stuffed mushrooms on clear plate

How to Make Bacon and Cheddar Stuffed Mushrooms

  1. Prep  - Gently remove the stems from all your mushrooms and rinse them to clean. Preheat your air fryer if need be.
  2. Mix the stuffing - In a large bowl, combine the cheddar, cream cheese, and bacon pieces. Mix well. 
  3. Stuff the mushrooms - Stuff each mushroom with about a tablespoon or whatever suits your fancy. 
  4. Cook - Put in the air fryer (I have this one) in one layer and bake at 400 degrees for about 6-8 minutes or until golden on the top. 
  5. Garnish and serve - Garnish with the chopped chives if desired, serve, and enjoy! 
zoomed in image of stuffed mushrooms

Tips and Variations

  • Storage - Store these keto-friendly stuffed mushrooms in an airtight container in the fridge for up to 4 days. I do not suggest freezing them or just storing them in the pantry. Neither option will leave the mushrooms in a very pretty or tasty state.
  • Reheating - Simply use the microwave to warm up your perfect keto stuffed mushrooms. If they seem a little dry, warm them up with a damp paper towel over the top of them. 
  • Can you make these in the oven? - You bet! Simply  line them up on a baking sheet and bake them for 7-10 minutes at 400 degrees. Check them and once the cheese has melted, you can pull them out and enjoy!
  • Shredded cheddar substitute - If you don’t prefer cheddar as the cheese, you can choose the cheese that suits you. Gouda, mozzarella, parmesan, etc. Any of these would work in a shredded capacity. 
  • Can I use chilled cream cheese? - I would recommend the cream cheese be room temperature before you attempt to use it in this recipe. This is because it will be impossible to mix it with the other ingredients if it’s still too cold. It will also be very difficult to stuff the mushrooms with chilled cream cheese. Overall, your job will be much easier if it’s room temp.
vertical image of cooked stuffed mushrooms

Common Questions About Bacon and Cheddar Stuffed Mushrooms

How Do You Make Stuffed Mushrooms Not Soggy?

One big no no when making keto stuffed mushrooms is soaking them as part of the cleaning process. If you do this right before using them, the excess water will come out during the baking process.

This results in a soggy mushroom and nobody wants that. So, rinse them, but don’t soak them. Then pat them dry with a paper towel before stuffing. You can also cook them at a higher temperature in order to help dry them out a bit. 

Can You Stuff Mushrooms the Night Before?

You bet you can! You can stuff them, then place them in an airtight container in the fridge or covered by plastic. You can do this the night before, then pop them in the oven.

You’ll probably need to cook them a couple minutes longer if they’re coming from the fridge, but that’s about it!

The next time you’re looking for a snack or appetizer, whip up these Bacon and Cheddar Stuffed Mushrooms and let me know in the comments below about your experience!

More Keto Appetizers You May Like:

stuffed mushrooms on clear plate.  One stuffed mushroom has a bite out of it.

Bacon Cheddar Stuffed Mushrooms

bowl with ingredients in it to make stuffed mushrooms

Ingredients:

Makes about 10 mushrooms

  • 10 Baby Bella Mushrooms
  • ⅔ Cup Shredded Sharp Cheddar Cheese
  • 4 Ounces Softened Cream Cheese
  • ⅓ Cup Crumbled Bacon
  • 2 Tablespoons Green Onions, chopped (for garnish)

Directions:

prepared mushrooms on clear plate
  1. Wash the mushrooms and remove their stems. 

2. In a bowl, mix together the cheese, cream cheese, and bacon.

uncooked stuffed mushrooms on clear plate

3. Spoon the cheese mixture into the cavities on the bottom of each mushroom where the stem used to reside.

ready to cook stuffed mushrooms in instant pot

4. Place in the air fryer in one layer at 400 degrees for 6-8 minutes (depending on how dark or crispy you prefer them). If using the oven, line on a cookie sheet and bake at 400 degrees for about ten minutes or until cheese is melted. 

5. Sprinkle with chopped green onion if desired and enjoy!

vertical image of cooked stuffed mushrooms.  One stuffed mushroom has a bite out of it.
A plate of food, with Bacon

bacon cheddar stuffed mushrooms

Yield: 10
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

These Bacon and Cheddar Stuffed Mushrooms are a keto-friendly appetizer you’ll never forget. This recipe is bursting with all the bacon, cream cheese, and cheddar flavor you can handle. Quick, easy, and very inexpensive – you’ll want to keep this recipe on hand.

Ingredients

  • 10 Baby Bella Mushrooms
  • ⅔ Cup Shredded Sharp Cheddar Cheese
  • 4 Ounces Softened Cream Cheese
  • ⅓ Cup Crumbled Bacon
  • 2 Tablespoons Green Onions, chopped (for garnish)

Instructions

    1. Wash the mushrooms and remove their stems.
    2. In a bowl, mix together the cheese, cream cheese, and bacon.
    3. Spoon the cheese mixture into the cavities on the bottom of each mushroom where the stem used to reside.
    4. Place in the air fryer in one layer at 400 degrees for 6-8 minutes (depending on how dark or crispy you prefer them). If using the oven, line on a cookie sheet and bake at 400 degrees for about ten minutes or until cheese is melted.
    5. Sprinkle with chopped green onion if desired and enjoy!

Notes

Tips and Variations

Storage – Store these keto-friendly stuffed mushrooms in an airtight container in the fridge for up to 4 days. I do not suggest freezing them or just storing them in the pantry. Neither option will leave the mushrooms in a very pretty or tasty state.
Reheating – Simply use the microwave to warm up your perfect keto stuffed mushrooms. If they seem a little dry, warm them up with a damp paper towel over the top of them.
Can you make these in the oven? – You bet! Simply line them up on a baking sheet and bake them for 7-10 minutes at 400 degrees. Check them and once the cheese has melted, you can pull them out and enjoy!
Shredded cheddar substitute – If you don’t prefer cheddar as the cheese, you can choose the cheese that suits you. Gouda, mozzarella, parmesan, etc. Any of these would work in a shredded capacity.
Can I use chilled cream cheese? – I would recommend the cream cheese be room temperature before you attempt to use it in this recipe. This is because it will be impossible to mix it with the other ingredients if it’s still too cold. It will also be very difficult to stuff the mushrooms with chilled cream cheese. Overall, your job will be much easier if it’s room temp.

Did you make this recipe?

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