KETO STUFFED MUSHROOMS

INGREDIENTS

• 1 pound baby bella mushrooms
• ½ cup cooked and crumbled bacon
• 1 clove garlic, minced
• 8 ounces full fat cream cheese, softened
• ½ cup fresh grated parmesan cheese
• 1 teaspoon dried rosemary
• ¼ teaspoon black pepper

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Remove the stems from the mushrooms, discard or save for another use.
3. Place mushrooms on a parchment lined baking sheet.
4. In a bowl, combine bacon, garlic, cream cheese, parmesan cheese, rosemary and pepper.
5. Stuff each mushroom cap generously with cream cheese mixture.
6. Bake for 20 minutes, or until mushrooms are soft and filling starts to brown on top.
7. Serve sprinkled with parmesan cheese, optional.

NOTES

• Filling mixture can be premade and refrigerated for up to two days prior to assembling mushrooms.

NUTRITION INFORMATION:

 YIELD: 4 SERVING SIZE: 4-5 mushrooms Amount Per Serving: CALORIES: 379TOTAL FAT: 31gSATURATED FAT: 16gTRANS FAT: 0gUNSATURATED FAT: 12gCHOLESTEROL: 88mgSODIUM: 743mgCARBOHYDRATES: 8gNET CARBOHYDRATES: 4gFIBER: 4gSUGAR: 2gPROTEIN: 16g