Creamy Garlic Mushrooms with Bacon

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Deliciously Creamy Garlic Mushrooms with Bacon! A fabulous mushroom recipe prepared with butter, garlic, bacon & cream. You’ll love this quick & easy side dish that’s also low-carb and Keto. 

Garlic Mushrooms


Garlic mushrooms cooked in a creamy butter sauce are absolutely spectacular. Everyone needs a go-to mushroom recipe and this one should definitely be yours. Served as a side dish or a starter, be prepared for these amazing mushrooms to be gone in seconds! 

Do you love mushrooms, or hate them?! I love mushrooms a little too much. I could eat them day after day, starting with several of these Crab Stuffed Mushrooms. And then, making a move on today’s stunning subject; Creamy Garlic Mushrooms with Bacon. 🥓 

I’m drawn to mushrooms because, I enjoy the meaty texture, and I truly appreciate their ability to absorb all kinds of flavors. 

Mushrooms with Bacon


  • We will start with chopping up some bacon, washing our mushrooms, and mincing garlic.
  • Heat up your skillet and add in the bacon; cook until crispy and remove from skillet.
  • Add butter to the skillet and a drizzle of olive oil; stir in the garlic and cook for 2 minutes, stirring frequently. Do not burn the garlic.
  • Add the mushrooms to the skillet, coating them all around with butter. 
  • Season with salt, pepper, chili powder, paprika, and garlic powder. Continue to cook until tender and nicely browned. To get the most flavor out of the mushrooms, it’s important to let them brown well. This should take about 5 to 7 minutes.

Garlic Mushrooms with Bacon

  • Slowly stir in some chicken broth and heavy cream. 
  • Cook for a few minutes, or until sauce starts to thicken. 
  • Add bacon back into the pan, garnish with chopped fresh parsley, and serve. 


  • Cremini, Portobello, Shittake, Porcino are all great, and for this recipe I suggest to choose small button mushrooms. Look for Baby Portobello Mushrooms, or just plain White Button Mushrooms.


If you ask me, it’s this OVEN GRILLED STEAK! I love steak and mushrooms together; see Sirloin Steaks with Mushroom Sauce.

Creamy Garlic Mushrooms can also be served with chicken, pork, pasta, or just eat them straight out of the pan. Nothing more will be needed. Can’t wait for you to agree!

Creamy Garlic Mushrooms


  • Refrigerate the mushrooms in an airtight container for 3 to 5 days. 
  • Freeze cooked mushrooms for up to 5 months. 



4.91 from 22 votes
Garlic Mushrooms with Bacon

Creamy Garlic Mushrooms with Bacon

9 9 9
WW Freestyle: 9
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Deliciously Creamy Garlic Mushrooms with Bacon are a fabulous side dish prepared with butter, garlic, bacon, and cream. 
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Servings: 6 servings
Calories: 223


  • 4 slices bacon, chopped
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 pound small button mushrooms, rinsed and patted dry with paper towels
  • 1/2 teaspoon chili powder, or to taste
  • 1/2 teaspoon sweet paprika, or to taste
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper, to taste
  • 1/4 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • chopped fresh parsley, for garnish


  • Heat a skillet over medium-high heat and add in the chopped bacon; cook until crispy and remove from skillet. Set aside.
  • Add butter and olive oil to the skillet; once melted, lower heat to medium and stir in the garlic. Continue to cook for 2 minutes, stirring frequently. Do not burn the garlic.
  • Add mushrooms to the skillet and coat them all around with the butter sauce.
  • Season with chili powder, paprika, garlic powder, salt and pepper.
  • Continue to cook over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.
  • Add chicken broth and cook for 10 seconds.
  • Stir in the heavy cream and continue to cook for 3 to 4 minutes, or until sauce starts to thicken.
  • Remove from heat; stir in bacon and garnish with parsley.
  • Serve.


RECIPE NOTES: If sauce is too thick, stir in a tablespoon or two of chicken broth. If sauce is too thin, add a bit more heavy cream. 
  • Refrigerate the mushrooms in an airtight container for 3 to 5 days. 
  • Freeze cooked mushrooms for up to 5 months.
Nutrition Facts
Creamy Garlic Mushrooms with Bacon
Amount Per Serving (1 cup)
Calories 223 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g50%
Cholesterol 51mg17%
Sodium 164mg7%
Potassium 300mg9%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 1g1%
Protein 5g10%
Vitamin A 600IU12%
Vitamin C 2.2mg3%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: bacon, keto side dishes, low carb recipe, mushrooms, side dish recipe

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56 Responses
  1. Andrea

    I’m a mushroom lover to start with. These are outstanding! I added Marsala wine with the chicken broth for some added flavor.

  2. Andrew

    I wish I had seen this before my lunch today, I had eggs, bacon and mushrooms cooked in the bacon fat. Next time I cook mushrooms I am going to try this but with curry powder instead of the chili powder, and maybe add some green bell peppers and a small amount of onion. I have mushrooms in the fridge so I think I’ll make this tomorrow as a side for the brisket that I currently have on a 24 hour slow cook!

  3. Jackie

    A last minute winner!! Glad I had all the ingredients, I had saved the drippings from the last Sam’s chicken and so used that instead of broth. Can’t wait to try it with chicken and on steak. It was truly a winner!!

  4. S Rae

    Absolutely delicious! These mushrooms are amazing. They taste very complicated and impressive but are easy to make. Will be a go to for sure! We made them with steaks and a salad and it was the perfect side. Thanks for the great recipe!

    1. Absolutely amazing! This is definitely a keeper.

      I substituted two spicy Italian sausage without the casings. I also added to finely chopped chicken breasts. And at the last minute I added one small finely shredded zucchini. Absolutely amazing! This is definitely a keeper.

  5. Stephanie

    I’m in week 3 of Keto and I am so tired of eggs, avocadoes and bacon (I thought I would never utter those words!). I desperately needed something else so I tried this recipe. Thank you so much! I could eat this as my only meal and be completely satisfied. This is great because I was consuming too much protein and that wasn’t helping my diet. I like the macros in this. Thanks for brightening my day 🙂


    Tastes great but many of these recipes are not quite “healthy” as touted. A lot of butter and excess calories can be saved if more consideration was taken to real healthy eating. 223 calories for a cup of mushrooms is 23 calories mushrooms and the rest butter.

    1. Katerina Petrovska

      The recipes are low carb and keto-friendly. For some, that is “healthy” because that’s the diet that works for them, me included.

  7. Heather

    These are amazing!!! I, on a whim for something different, made these and transferred to a crockpot and took to an appetizer party. While the cream sauce thinned out (due to the mushrooms kept cooking down), it was still AmAzInG. Now I am always asked to bring to all potlucks and parties.
    Thank you so much for the delicious recipe.

  8. Shauna

    What an amazing dish. I tried a little addition of a small amount of oregano….not too much …just a dash to enhance the garlic ! Love this over pork chops. Thank you for posting

  9. Debbie N

    Kate, these are fabulous! We chose to serve it as a sauce over baked spaghetti squash, with a side salad. Perfect!!

  10. Brittany M Marsh

    I’ve now made this recipe three times!!! I add in some chopped up chicken thighs to make it into a full meal and this is the perfect recipe for me to make when I do keto!!! Absolutely LOVE this recipe so much!!!

  11. Karen Rasmussen

    We make this recipe all the time. We love it. At different times we will add Brussel sprouts and another time we will add asparagus. It’s always delicious.

  12. Taylor S

    Would it be possible to make this into a freezer dump and go side recipe? Like, cook the bacon beforehand, mixing everything together in a bag, and putting in the freezer? Then when I am ready to have it, taking it out to thaw, then cooking in a crockpot?

    1. Katerina Petrovska

      I have never tested this recipe in the slow cooker so I can’t say how that will turn out, but freezing it is definitely OK.

  13. Samovila

    I’ll just cut to the chase in two words: absolutely delicious!
    We love mushrooms and I was looking for something different when I found this recipe on Diethood. Katerina never fails, so I knew this would be good! I’ve now made them several times, sometimes without bacon, sometimes with smoked paprika, but every time delicious. Now we call them “Kate’s Mushrooms” at our house!
    Thanks, Kate!


    This was so good. I used pepper bacon, both portabella and white mushrooms and topped it off with grated parmesan cheese instead of parsley.. YUMMY . Thanks for the recipe

  15. Ashlee B

    I absolutely love mushrooms, but this has to be my favorite recipe of all time!! I literally licked the bowl clean, I’ll definitely put this into dinner rotation, thanks for sharing!

      1. Katerina Petrovska

        Yes, you technically can, but it needs to be at room temperature, and when you add it to the sauce, you will have to whisk it vigorously so you don’t end up with a grainy sauce.

  16. Lorn

    Can you make these ahead of time or will they become mushy? Looking to bring this and not serve for at least 2 hours? Any recommendations?

    1. Katerina Petrovska

      Hi! I think you’ll be okay because these should hold up a few hours before starting to get mushy. I’d also suggest to undercook them a little bit since they will continue to cook as they cool down, and since you’re not serving them right away, they will cook perfectly while cooling.

  17. Jamie

    This is amazing! Question. There are two serving sizes listed. Is the servicing size a cup? Because this made a little over two cups. Or is the serving size diving this 6 ways?

  18. David

    I have recently started on my keto lifestyle change and unfortunately I am not a huge fan of mushrooms.

    I now LOVE mushrooms. This recipe is AMAZING and TASTY.

    Honestly love this sauce so much.

  19. Melissa

    Ummmmmmm, these are amazing! I’ve started Keto and these hit the spot! They taste just like Olive Garden’s, ravioli di portobello. Just delicious. Thank you!

    1. Katerina Petrovska

      No, but if you feel like there’s just too much bacon grease in there, you can certainly remove some and leave just a tad bit for taste.

  20. judith

    How do you brown the mushrooms for 5 to 7 minutes on medium high heat without burning the garlic that is already in the skillet?

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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