These little bites of yumminess are well-worth the time it takes to make them. Whether you are on a “Keto” or other low-carb diet or are just looking for a tasty stuffed mushroom recipe, look no further!


  • 12 button sized mushrooms
  • 1/2 cup chopped onion
  • 8 oz bacon
  • 6 oz cream cheese
  • 1 teaspoon of Herb dé Province
  • 1/2 teaspoon paprika
  • Salt and pepper (to taste)


  • Preheat the oven to 400°
  • Fry the bacon in a skillet until crisp
Fried Bacon
  • Remove the cooked bacon from the skillet; set aside on a plate to cool
    It is sometimes helpful to put a paper towel on the plate first. This will help soak up some of the grease. Also, do not discard all the bacon fat from the skillet. Leave about 2 tablespoons in the skillet as you will use this later to sauté your onions and mushroom stems.
  • After the bacon is cooled, chop into small bits
Bacon Bits
  • Remove the stems from the mushroom caps and chop [the stems] into small bits
Chopped Mushroom Stems
  • Add the chopped onions and stems into the heated skillet; add more bacon fat if needed. Sauté until the onions and mushroom stems are tender
  • Grease an 8×8 (or smaller) baking dish and place the mushroom caps into it face down
Mushroom Caps
  • In a mixing bowl, combine the cream cheese, sautéd onion and mushroom mixture, Herb dé Province and the salt and pepper
Stuffed Mushrooms
Stuffed Mushrooms
  • When thoroughly combined, add the mixture into the mushroom caps
Stuffed Mushrooms
  • Bake for 20 minutes or until the mushroom are brown
Stuffed Mushrooms
  • Serve and enjoy!
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