Total Time
28mins
Prep 20 mins
Cook 8 mins

I came across this recipe a few years ago when I was on low carb diet. It can be a meal or nice as a side with grilled steak instead of a baked potato. I have also cut in halves or quarters to serve as an appetizer. This recipe can be halved or doubled easily. Hope you try and enjoy!

Ingredients Nutrition

Directions

  1. Saute mushrooms in 4 T butter for about 5 minutes, save remaining butter (in saute pan).
  2. Place caps in an oven-proof dish.
  3. Mix Cream Cheese and Bacon and top mushroom caps, heaping the mix a little.
  4. Top with grated cheese. Pour remaining butter (from saute pan) around mushrooms and bake for about 8-12 minutes at 375 degrees. Cheese on tops should be melted.
  5. Best when served warm.
Most Helpful

4 5

These were very good. I added some crumbled blue cheese to the cream cheese. It needed to be used up and I thought it might add a little extra flavor. Instead of bacon mixed in we sprinkled Bacos on top before baking. We have some vegetarians in our family. Bacos are made of soy, and the veggie bacon substitutes tend it get soft when mixed into somethings. My daughter didn't care for the cheese topping, but that may have been due to the blue cheese I added. Next time I will make it without and if we change her mind we'll make this a five star rating!

5 5

These were very good and RICH! We used baby portabellas, two 8 oz cartons. Used double the butter to saute the mushrooms since we had a bunch of little ones instead of big ones. We also had too much filling, probably once again because of the baby portabella size and shape. I think we could have made half the filling and been fine. Pushed them together and put the cheese on like a layer. Made better individual servings that way, but it didn't cut down on the amount I wanted to eat....YUM...... I think they could be an entree or side, or a filling part of a heavy hors-d'oeuves table, or with fruits, eggs and bread for a breakfast.

5 5

Delicious! I added chives in with the cream cheese and topped it with a cheddar/monteray jack mix and baked the mushrooms for 10 minutes. We ate about 1 1/2 each for a meal without side dishes. Quick and easy!