Low Carb Mushroom Bacon Bakes
Servings: 4
Ingredients
16 large whole white or cremini mushrooms (about 1 pound), stems removed
8 thick-cut bacon slices, halved crosswise
2 tablespoons olive oil (or other neutral oil suitable for roasting)
Directions
Preheat your oven to 400°F (200°C). Place a medium-sized ceramic casserole dish on the counter so it’s ready; you’ll bake and serve in the same dish.
Clean the mushrooms by brushing off any visible dirt with a dry paper towel or soft brush. Avoid soaking them in water so they roast instead of steaming. Gently twist and pull to remove the stems, leaving deep caps that can hold their own juices as they cook.
Drizzle the olive oil into the bottom of the ceramic casserole dish and tilt the dish so the oil lightly coats the base. This helps prevent sticking and encourages those deep, dark roasted edges.
Arrange the mushroom caps in a single snug layer in the oiled dish, gill side up. If a few tilt, that’s fine; they’ll settle as the bacon tightens while cooking. The caps can be close together, even touching—this keeps the centers juicy while the exposed bacon edges crisp.
Wrap each mushroom cap with a half slice of thick-cut bacon. Start at one side of the cap and stretch the bacon gently as you wrap it around, tucking the end underneath the mushroom to help it stay in place. The goal is to fully envelop each cap so that only a bit of mushroom peeks out at the top.
Once all the mushrooms are wrapped, lightly drizzle or brush any remaining oil over the tops and sides of the bacon. This encourages even browning and those slightly blackened, crisp edges that make the dish feel indulgent.
