Boursin & Bacon Stuffed Mushrooms

Stuffed mushrooms is a special dish that has strong sentimental value to me. Every New Year’s Eve, my girlfriends and I have a dinner party. The hostess always makes the best stuffed mushrooms, full of tangy cream cheese and savoury stuffing. These stuffed mushrooms are nowhere near as decadent as hers are, but they’re pretty darn close for a keto imitation. This dish comes together in a snap, making them a super easy party-going dish. They look impressive, they taste fantastic, and they’re easy to make in a big batch. It was very liberating, however, realizing that I could eat stuffed mushrooms any day of the week, and that I don’t have to wait for New Year’s Eve. Now, these are a fun vegetable side dish for a weekend dinner, or a perfect finger food for video game marathons with my buddies.

For this dish, I like the basil Boursin the best. It tastes the best AND it has that fun alliterative quality that makes it fun to say. I’ve tried the garlic and herb variety as well, it does the trick but I find it’s just not quite as yummy. You could always get plain Boursin and add you own basil in as well. But buying the basil variety makes life a bit easier. Another note on this, is that if you don’t want to make the full batch of mushrooms (if you’re making dinner for two, for instance) this filling can be kept in the fridge for a few days if you like. The filling is also really fantastic to stuff chicken breasts with.

Finding a keto version of one of my most beloved foods on premise alone makes this dish a winner for me, but I also think it’s just super tasty. Please let me know in the comments if you have any keto friendly stuffed mushroom ideas – I’m always looking for new and fun snacks and appies for my gamer friends! I recently enjoyed these as a post-busy season

Boursin & Bacon Stuffed Mushrooms

The Weekly Scoop
A keto-friendly version of a party classic
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Servings 16 pieces


  • 15 large white mushrooms
  • 2 slices bacon, cooked and crumbled
  • 1 package basil Boursin
  • 3 Tbs finely grated Parmesan cheese


  • Cook your bacon (I bake mine in a 400 degree oven for about 15 minutes) – if cooking in a fry pan you should pre-heat the oven to 400 degrees now
  • While the bacon is cooking, take the stems out of your mushrooms, and clean them
  • Mix up the Bousin and Parmesan cheese, and add the crumbled bacon once cooled enough to handle
  • Stuff each mushroom with a generous amount of filling, pressing it into the gap where the stem was
  • Bake on a baking sheet for about 20 minutes, or until the mushrooms have darkened and become tender and the cheese is browned slightly
  • Allow to cool for about 5-10 minutes (they will be extremely hot!) and enjoy!


The number of mushrooms required will depend on the size of the mushrooms. If they are very large, you might only need 12 mushrooms. If they’re smaller/medium sized you could use up to 20.

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