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. 



5 from 11 votes
Garlic Mushrooms with Bacon
Creamy Garlic Mushrooms with Bacon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 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 kcal
  • 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
  1. Heat a skillet over medium-high heat and add in the chopped bacon; cook until crispy and remove from skillet. Set aside.
  2. 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.
  3. Add mushrooms to the skillet and coat them all around with the butter sauce.
  4. Season with chili powder, paprika, garlic powder, salt and pepper.
  5. Continue to cook over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.
  6. Add chicken broth and cook for 10 seconds.
  7. Stir in the heavy cream and continue to cook for 3 to 4 minutes, or until sauce starts to thicken.
  8. Remove from heat; stir in bacon and garnish with parsley.
  9. Serve.
Recipe Notes



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.

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27 Responses
  1. 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.

  2. 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

  4. 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!

  5. 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.

  6. 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?

  7. 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.

  8. 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.

  9. 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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