200 grams cremini mushrooms
300 grams bacon
80 grams cream cheese, softened
25 grams basil pesto*
Pre-heat oven to 375ºF degrees.
Combine cream cheese with your basil pesto of choice.
Lay streaky bacon slices on a chopping board and cut in half lengthwise. This allows you to wrap bacon both ways around the mushroom.
Take the mushrooms and peel and de-stalk them all. The stalks should remove easily if you gently pull them.
Where the stalk has been removed place a spoonful of the pesto, cream cheese mix into the mushroom. Repeat this process until the mushrooms have been filed.
Take one half slice of bacon and wrap it around the mushroom. Take the other half slice of streaky bacon and wrap around the mushroom in the opposite direction so the mushroom is nicely covered. Repeat for all mushrooms.
Place all mushrooms in an oven proof dish and place into the oven until the bacon looks a nice golden brown color and the bacon is crispy. This should take around 20-30 minutes depending on the size of your mushrooms. Keep an eye on the mushrooms as they shouldn’t take too much cooking if they are small. Larger mushrooms will take a little longer to cook down.
This makes a total of 5 servings of Pesto Stuffed Mushrooms. Each serving comes out to be 409.6 Calories, 33.21g Fats, 2.8g Net Carbs, and 24.26g Protein