Keto Mushroom Poppers (Video)

Keto mushroom poppers are made with cream cheese, parmesan, jalapeno and bacon. They are a magical addition to your appetizer menu and weekend parties. These little gems are so yummy that even non-mushroom lovers are impressed by these tasty filled caps.

Favorite Mushrooms to make Mushroom Poppers

Button, Cremini, and Portabella mushrooms are all similar. In fact, you could say they are the same, the difference is in the age.

To learn more about the similarities and differences in these three mushrooms click here.

The standard size Cremini mushroom is the most suitable for this recipe. They are a nice meaty mushroom and the size allows for optimal results when baking.

What you will need:

• 25–30 Cremini mushrooms
• 2/3 cup jalapeno, minced (about 3-4)
• 3 tablespoons shallots, minced
• 1 tablespoon garlic, minced
• 2 tablespoons olive oil
• 8 ounces cream cheese
• 1/4 cup bacon pieces, I use Hormel
• 3/4 cup grated parmesan, divided
• chives, parsley, or jalapeno slices for garnish

Caring for your mushrooms

Store your mushrooms in a paper bag or wrapped in dry paper towels to keep them from accumulating moisture. Don’t wash mushrooms under running water; instead wet a clean paper towel to remove any excess dirt.

Nutrition for Keto Mushroom Poppers

Each mushroom will approximately contain 62 calories, 5.4 grams of fat, 1.2 net carbs, and 2.5 grams of protein. These numbers are based on the recipe yielding 26 poppers and does not include the addition of extra garnishes, such as chives, parsley or jalapeno slices.

How to make Keto Mushroom Poppers

Clean mushrooms and remove the stems. (I always save my stems and use in stocks, soups, stews or add to my morning eggs.) Mince the garlic, shallots, and jalapeños.

Heat two tablespoons of olive oil in a pan and sauté the jalapeños over medium heat for one minute, then add the shallots and sauté an additional minute. Add the garlic and continue cooking for one more minute. Turn off heat.

Add the cream cheese to the pan and stir it around until it melts, then add the bacon and parmesan.

Fill the mushroom caps with the mixture and top with additional parmesan. Add jalapeno slices and/or chives.

Bake at 375° for 35-40 minutes.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out hot artichoke dip and cream cheese and bacon jalapeno poppers.

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