Keto Cream Cheese Stuffed Mushrooms

Ingredients

• 8 large portobello mushrooms, stems removed
• 150g light cream cheese
• 4 rashers lean bacon, cooked and crumbled
• 2 cloves garlic, minced
• 2 tbsp fresh chives, chopped
• 30g parmesan, grated
• Salt and pepper

Method

1. 1

   Preheat oven to 200°C.

2. 2

   Mix cream cheese, bacon, garlic, chives, and half the parmesan.

3. 3

   Season well.

4. 4

   Fill mushroom caps with cream cheese mixture.

5. 5

   Top with remaining parmesan.

6. 6

   Bake 18–20 minutes until golden and mushrooms are tender.