It’s been a minute since I’ve done a stuffed mushroom recipe for this blog, so I thought this would be the perfect week to post one. Stuffed mushrooms are one of the most versatile, easy-to-put-together dishes I can think of, and they always taste great. Practically any combination of cheese and meats or veggies work with stuffed mushrooms; previously on this blog I’ve posted tuna melts, asiago & rosemary, and pepperoni & cheese stuffed mushrooms, and I love all of those recipes, too! I first stumbled upon the bacon, leek, and goat cheese combination in a non-low carb recipe for crostini, and that was the inspiration for creating the same flavors in a ketogenic-friendly dish.
I began by pre-heating my oven to 350°F and gathering my ingredients shown above.
Next I cleaned the mushroom caps with a damp paper towel, and gently removed the gills with a spoon. Mushrooms are fragile so you want to be careful you do not push too hard and break the cap. I also removed the stem before laying them face up on a foil-lined baking sheet.
I rinsed my leeks to make sure any dirt was not stuck to the vegetable; this is a very important step! I took a sharp knife and thinly sliced the leeks into rounds.
In a large pan over medium heat I melted the butter and sauteed the leeks until tender and slightly golden. At the same time I cooked the bacon in the microwave until crisp, let it cool, and then broke it up into small pieces.
In a large bowl, I softened cream cheese in the microwave for 30 seconds. I added the goat cheese and stirred them together until smooth.
Once finished, I added the bacon and leeks, along with some salt and pepper, and stirred once more until fully combined.
I evenly spooned the mixture into two mushroom caps and baked them in the oven for 15 minutes until the cheese was gooey and the mushroom caps were soft and tender. This is such a great weeknight meal because it takes hardly any time at all. The bite from the leeks along with the crisp bacon make this meal feel very hearty and filling while still being low carb. The real star of this dish, though, is the goat cheese. It gives a depth of flavor that would otherwise be missing if you simply used cream cheese. Again you could put practically any combination of meats and veggies together to make a delicious stuffed mushroom recipe, but this one will be one of my favorites for a long time!
Bacon and Leek Stuffed Mushrooms
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 caps
Serving Size: 1 cap
- 2 portobello mushroom caps (6oz total)
- 4oz cream cheese
- 4oz herb goat cheese
- 4 strips thick cut bacon
- 1.5oz leeks
- 1tblsp butter
- Pre-heat the oven to 350°F.
- Clean the mushroom caps with a damp paper towel, remove the stems, and use a spoon to scoop out the gills; lay face up on a foil-lined baking sheet.
- Rinse and remove any dirt from the leeks; use a sharp knife to slice into thin rounds.
- In a large pan, melt butter over medium heat; saute the leeks until soft and tender and season with salt and pepper.
- Microwave bacon until crispy, let cool, and then break into small pieces.
- In a large mixing bowl, soften the cream cheese in the microwave for about 30 seconds.
- Add the goat cheese and stir until smooth.
- Add the bacon and leeks and stir until fully combined.
- Spoon the mixture evenly between the two mushroom caps.
- Bake 15 minutes until cheese is gooey and mushroom caps are tender.
Per serving: 543 calories, 13g total carbs, 11g net carbs, 44g fat, 23g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)