Feta Stuffed Mushrooms Recipe

Classic stuffed button mushrooms loaded with bacon, spring onions and feta cheese.

Delicious bite-sized feta stuffed mushrooms, low carbs, quick prep time, easy cleanup.

Can you think of anything better?

Guaranteed to have the whole family excited, gathered around the dinner table, these mushrooms will bring all of the comforts with none of the work.

Feta is salty enough on its own and the paprika adds a subtle spiciness so we dared to omit salt and pepper altogether.

But if you’d rather add a pinch, season to taste.

Keto Feta Stuffed Mushrooms

For these low carb stuffed mushrooms you'll need:

• 12 Button Mushrooms
• ⅔ cup Feta Cheese
• 6 slices Bacon
• 2 tablespoon Butter
• 1 tablespoon extra-virgin Olive Oil
• 2 finely chopped Spring Onions
• 1 teaspoon Paprika

To get started, preheat your oven to 390°F/200°C and line a baking pan or tray with baking paper.

Next, finely chop your bacon and heat for around a minute in a dry pan until it's crispy, then set it aside.

Now you'll want to carefully remove the stems from your button mushrooms.

Roughly chop the stems and then heat your butter in the same pan you used to crisp up your bacon.

Sauté the chopped stems and then mix in the bacon.

Grab a bowl and combine the feta cheese with the olive oil and paprika, then fold in your mushroom stem and bacon mixture.

Almost ready to bake!

Carefully fill the button mushroom tops with the bacon-feta-mushroom mixture.

Space them out on your baking tray and bake for 20 to 25 minutes until they turn golden brown!

Serve these delicious low carb stuffed mushrooms hot and garnish with your finely sliced spring onions.

Feta Stuffed Mushrooms Recipe

Classic stuffed button mushrooms loaded with bacon, spring onions and feta cheese. Delicious bite-sized feta stuffed mushrooms, low carbs, quick prep time, easy cleanup.

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Prep: 10 minutes

Cook: 25 minutes

Total: 35 minutes

Servings: 4

Author: Jennifer

Ingredients 

• 12 Button Mushrooms
• ⅔ cup Feta Cheese
• 6 slices Bacon
• 2 tablespoon Butter
• 1 tablespoon Olive Oil extra-virgin
• 2 Spring Onions finely chopped
• 1 teaspoon Paprika

Instructions

• Preheat the oven to 390°F/200°C and line a baking pan with baking paper.
• Chop the bacon and crisp for a minute in a dry pan. Set aside.
• Prepare the mushrooms by removing the stems.
• Chop the stems. Heat the butter in the same pan you crisped the bacon and sauté the chopped stems. Mix with the bacon.
• In a bowl combine the feta with the olive oil and paprika. Fold in the mushroom-bacon mixture.
• Fill the mushrooms with the mixture and bake for 20-25 minutes, until they turn golden brown.
• Serve hot garnished with chopped spring onions.

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Notes

Net Carbs: 3.1g

Nutrition

Serving: 3 mushrooms Calories: 317 kcal Carbohydrates: 4.1 g Protein: 16.1 g Fat: 26.7 g Saturated Fat: 11.8 g Cholesterol: 69 mg Sodium: 983 mg Potassium: 383 mg Fiber: 0.9 g Sugar: 2.2 g Calcium: 134 mg Iron: 2 mg Net Carbs: 3.1 g

Course: Dinner, Sides

Cuisine: American

Calories: 317

Diet: Keto