Parmesan Mushroom Orzo
These genius stuffed mushrooms taste exactly like a fully loaded baked potato — creamy, cheesy, smoky bacon bits, tangy sour cream, and fresh chives — but in a low-carb, gluten-free package. Perfectly roasted mushroom caps become edible bowls for the ultimate comfort-food mashup that’s ready in under 40 minutes.
Why You’ll Love This Recipe
It’s the ultimate comfort food hack: you get every single decadent bite of a steakhouse-style loaded baked potato (the crispy bacon! the molten cheddar! the cool sour cream dollop!) without the heavy carb crash. Mushrooms bring an incredible meaty texture that makes these feel hearty and satisfying. They’re naturally keto, low-carb, and gluten-free, yet so indulgent no one will guess they’re “healthy.” Great as a party appetizer, side dish, or even a fun dinner with a salad.
Parmesan Mushroom Orzo
Crispy bacon, cheddar, sour cream, and chives stuffed into juicy mushrooms – all the loaded potato glory, zero carbs!
Ingredients
- 24 large cremini mushrooms (1½–2 inches wide), stems removed
- 8 oz cream cheese, softened
- ½ cup sour cream (full-fat)
- 1½ cups sharp cheddar cheese, freshly shredded (divided)
- 8 slices bacon, cooked extra-crispy and crumbled
- ¼ cup chives or green onions, finely sliced
- 1 teaspoon garlic powder
- ½ teaspoon salt & black pepper
- 2 tablespoons melted butter
- Extra sour cream & chives for garnish
Instructions
- Crank your oven to 375°F (190°C) and line a large baking sheet with parchment — easy cleanup is life!
- Gently pop the stems out of your mushrooms and use a spoon to scoop a little extra space — more room for that glorious filling!
- Brush caps lightly with melted butter, place hollow-side up on the sheet, and bake 8–10 minutes to release moisture.
- While they bake, cook your bacon until it’s basically potato-chip crispy (you’ll thank me later).
- In a bowl, beat softened cream cheese and sour cream together until silky smooth.
- Fold in 1 cup of the cheddar, most of the bacon, chives, garlic powder, salt, and pepper. Taste it — it should scream loaded potato!
- Pull mushrooms from the oven, blot any liquid with a paper towel, and let cool 2 minutes (so filling doesn’t melt instantly).
- Generously spoon or pipe the creamy mixture into each cap — pile it high like a mountain of mashed potato goodness!
- Top with remaining ½ cup cheddar and a sprinkle of reserved bacon bits. Bake 12–14 minutes until cheese is melted and bubbly. Broil 1–2 minutes for golden perfection.
- Rest 5 minutes, dollop with extra sour cream, sprinkle more chives and bacon, then watch them vanish!
Notes
Only ~3g net carbs per mushroom! Completely keto, low-carb, and gluten-free. You can stuff the mushrooms up to 24 hours ahead — cover tightly and refrigerate until ready to bake.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 129Total Fat 11gSaturated Fat 6gUnsaturated Fat 5gCholesterol 31mgSodium 181mgCarbohydrates 3gFiber 0gSugar 1gProtein 6g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Pre-bake the mushroom caps 8–10 minutes to remove excess water — prevents soggy filling.
- Use cold cream cheese + sour cream straight from the fridge; it holds shape better when stuffing.
- Shred your own cheddar — pre-shredded has starch that stops it melting smoothly.
- For extra-crispy bacon bits, bake bacon on a rack while the mushrooms pre-bake.
- Pile the filling high and press gently — mushrooms shrink a bit, so overfill!
- Broil the last 2 minutes for that gorgeous golden cheesy crust.
Ingredients Notes
- Large cremini or baby portobello mushrooms: Meaty texture mimics baked potato skin perfectly.
- Cream cheese + sour cream: Creates the ultra-creamy, tangy base just like potato filling.
- Sharp cheddar: Melts beautifully and gives classic baked-potato flavor.
- Bacon: Smoky, salty crunch — cook until very crisp so it stays crunchy inside.
- Chives/green onions: Fresh oniony pop that screams “loaded potato.”
- Garlic powder & butter: Rounds out the savory baked-potato taste.
Variations and Substitutions
- Broccoli & cheddar: Add finely chopped steamed broccoli florets to the filling.
- Loaded nacho style: Swap cheddar for pepper jack and add diced tomatoes + jalapeños.
- Vegetarian: Use coconut bacon or smoked mushrooms for that smoky flavor.
- Dairy-free: Kite Hill cream cheese + Violife cheddar + vegan sour cream work amazingly.
- Mini twice-baked: Use smaller mushrooms and serve as passed appetizers.
- Air-fryer: 360°F for 10–12 minutes total — perfect crispy tops.
Storage Options
- Fridge: Airtight container up to 4 days.
- Reheat: 350°F oven or air-fryer 8–10 minutes (microwave makes them rubbery).
- Freezer: Freeze fully baked or unbaked on a tray, then bag up to 2 months. Bake from frozen at 375°F for 22–25 minutes.
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