BACON WRAPPED STUFFED MUSHROOMS (KETO, LOW-CARB)

Two of my favorite keto foods are mushrooms and bacon, so combing the two was a no brainer to make these bacon wrapped stuffed mushrooms.  Not only wrapped in bacon but also stuffed with a cream cheese and chive filling that is so rich and creamy, you’ll forget that you’re even on a diet.

Now, first of all these are super easy to make, and require very few ingredients, which is a huge plus.  This versatile dish will make a hearty keto breakfast, a delicious ketogenic snack, or a crowd pleasing appetizer.

In fact this will become your go to starter when you are entertaining guests or need something quick to take to a party. I’ve taken this to so many parties and even the people who have never heard the word keto couldn’t stop eating these.

Ingredients:

• 10 medium sized portobello mushrooms (roughly two inches across)
• 4 oz. of cream cheese
• 10 strips of bacon
• 6 chives
• 1/4 tsp of garlic powder

Instructions:

1. Get your pan ready on your stovetop by setting it to medium heat and take your cream cheese out of the refrigerator so it can soften.
2. Wash your mushrooms and remove the stems. You can pull them out by hand and once removed your mushrooms should look like little bowls.
3. Place your mushrooms and bacon in the pan. Cooking the mushrooms in the bacon grease is my secret to making them extra flavorful.  If you need to cook them separate be sure to use a little olive oil or butter on your mushrooms. They should take about 10-15 minutes depending on your stovetop .
4. While that cooks you can prepare your stuffing.  Start by washing and chopping your chives.  In a bowl mix the cream cheese and chives together then sprinkle in your garlic powder and stir.
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