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Savory Keto Bacon and Brie Stuffed Mushrooms Easy Garlic Herb Butter Recipe

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A quick and easy keto-friendly appetizer featuring large mushrooms stuffed with crispy bacon, creamy brie, and homemade garlic herb butter, baked to perfection for a rich and savory bite.

Ingredients

Scale
  • 12 large cremini or white mushrooms, stems removed and reserved
  • 6 slices bacon, cooked until crispy and chopped
  • 4 ounces brie cheese, rind removed and cut into small cubes
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil (for brushing mushrooms)
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Gently wipe mushroom caps with a damp cloth to clean, then carefully remove stems and chop them finely. Set caps aside.
  3. In a skillet over medium heat, cook bacon slices until crispy (about 6-8 minutes). Remove and drain on paper towels, then chop into small pieces.
  4. In a mixing bowl, combine softened butter, minced garlic, chopped parsley, salt, and pepper. Mix well until fragrant.
  5. Optional: Sauté the chopped mushroom stems in the skillet with a teaspoon of butter or olive oil for 2-3 minutes until tender.
  6. Place mushroom caps on the baking sheet and brush lightly with olive oil. Spoon a small amount of garlic herb butter into each cap, then add a bit of chopped mushroom stem (if using), a sprinkle of bacon, and top with brie cubes. Finish with a dab more garlic herb butter on top.
  7. Bake for 15-18 minutes, or until mushrooms are tender and brie is bubbly and golden. Watch closely during the last 5 minutes to avoid burning the garlic butter.
  8. Remove from oven and let cool for 5 minutes.
  9. Serve warm.

Notes

Do not wash mushrooms under running water; wipe clean with a damp cloth to avoid sogginess. Cook bacon until crispy for best texture. Use room-temperature butter for smooth garlic herb butter. Watch mushrooms closely near end of baking to prevent burning garlic butter. Mushrooms should be tender but not mushy. Optional sauté of mushroom stems adds flavor. Refrigerate leftovers up to 3 days and reheat gently in oven at 325°F for 7-10 minutes.

Nutrition

Keywords: keto, bacon, brie, stuffed mushrooms, garlic herb butter, low carb, appetizer, easy recipe

Find it online: https://goldensimmer.com/savory-keto-bacon-and-brie-stuffed-mushrooms-easy-garlic-herb-butter-recipe/