Cheese-Stuffed Mushroom Caps with Spinach and Bacon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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
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Ingredients

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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.

Frequently asked questions

How long does Cheese-Stuffed Mushroom Caps with Spinach and Bacon take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheese-Stuffed Mushroom Caps with Spinach and Bacon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large white mushrooms from drying out.

Can I substitute ingredients in Cheese-Stuffed Mushroom Caps with Spinach and Bacon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Mushroom Caps with Spinach and Bacon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheese-Stuffed Mushroom Caps with Spinach and Bacon keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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