Smoked Gouda and Bacon Stuffed Mushrooms

These Smoked Gouda and Bacon Stuffed Mushrooms are a deliciously indulgent appetizer that combines the rich, smoky flavor of Gouda cheese with crispy bacon and the earthy taste of mushrooms. Perfect for entertaining or a cozy night in, these stuffed mushrooms are sure to impress!

Course Appetizer

Cuisine American

Keyword Bacon, Keto, Low-Carb, Smoked Gouda, Stuffed mushrooms

Prep Time 15

Cook Time 25

Total Time 40

Servings stuffed mushrooms

Calories 150kcal

Equipment

Baking sheet
Parchment paper
Mixing bowl
Spoon
Knife

Ingredients

12 large portobello mushrooms (about 1 pound / 450 grams)
6 slices bacon (about 6 ounces / 170 grams), cooked and crumbled
1 cup smoked Gouda cheese (4 ounces / 113 grams), shredded
½ cup cream cheese (4 ounces / 113 grams), softened
¼ cup green onions (1 ounce / 28 grams), finely chopped
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
1 tbsp olive oil (for drizzling)

Instructions

Preheat your oven to 375°F (190°C).
Gently clean the portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and scoop out the gills to create space for the filling.
In a mixing bowl, combine the crumbled bacon, shredded smoked Gouda, softened cream cheese, chopped green onions, garlic powder, black pepper, and salt. Mix until well incorporated.
Generously fill each portobello mushroom cap with the cheese and bacon mixture.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle olive oil over the top of each mushroom.
Bake for 20-25 minutes, or until the mushrooms are tender and the cheese filling is bubbly and golden.
Remove from the oven and let cool for a few minutes. Serve warm as a delicious appetizer.

Notes

For an extra kick, consider adding a pinch of cayenne pepper to the filling. These stuffed mushrooms can also be made ahead of time and stored in the refrigerator, then baked just before serving for a fresh and warm appetizer.

Nutrition