I've been making stuffed mushrooms for years and years and years. I've tried various different fillings but this is my favorite. Not only because it's also low carb - but this filling is one I adapt and use with stuffed chicken, on grilled pork chops and many other dishes. In our family you can never go wrong with cream cheese and bacon together in almost any form.
Amounts are relative to the number of mushrooms you have and your personal tastes.
Low Carb Stuffed Mushrooms
Whole Mushrooms - the larger, stuffing kind
Cream Cheese
Green onion tops
Bacon
Salt and pepper
The amount of cream cheese and onions and bacon is going to be relative to how many mushrooms you have. If you have about 15 large mushrooms (as I did in the photos) use about 6 ounces cream cheese, the tops of about 3 green onions and about 5-6 strips of bacon.
Clean the mushrooms. Trim the very tip of the stems where it's hard, throw that part away. Pull off the rest of the stems and chop them.
Dice the bacon and cook it in a pan on the stove. Remove the bacon.
Cook the mushroom stems in the bacon grease.
Add the cream cheese, green onions tops and bacon.
Warm through. Season with a bit of salt and pepper.
Place the mushroom caps in a greased dish or baking pan. Spoon the filling into the caps.
Bake at 400 about 20 minutes until browned and warmed through.
