Cheese-Stuffed Mushroom Caps with Spinach and Bacon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Baked mushroom caps stuffed with a savory mixture of crispy bacon, sautéed spinach, and melted cheese, ideal as a flavorful keto appetizer or snack. This American-inspired keto recipe (low carb), ready in about 35 minutes, pairs large white mushrooms, bacon strips, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Brush 8 mushroom caps with 1 tbsp olive oil and place on a baking sheet.
  2. Step 2: In a skillet over medium heat, cook 4 chopped bacon slices for 5-6 minutes until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tbsp bacon fat.
  3. Step 3: Add 1 minced garlic clove and 1 cup chopped fresh spinach to the skillet with the bacon fat and sauté for 2-3 minutes until wilted. Remove from heat.
  4. Step 4: In a bowl, mix 4 oz softened cream cheese, sautéed spinach and garlic, and crispy bacon pieces. Season with 1/4 tsp salt and 1/8 tsp black pepper.
  5. Step 5: Fill each mushroom cap evenly with the cream cheese mixture and sprinkle 1/2 cup shredded mozzarella cheese over the tops.
  6. Step 6: Bake stuffed mushrooms for 15-18 minutes until cheese is melted and golden brown on top. Serve warm.

Related recipes