These low carb 3-ingredient bacon thornton bombs are the sort of old-fashioned, practical little dish that feels right at home on a handwritten recipe card from the early 1960s. With just bacon, provolone, and a simple stuffing mushroom base, they come together into a savory bite that tastes like something made for card parties, church suppers, and neighbors dropping by at supper time. What makes them especially appealing today is that they are naturally low in carbohydrates without trying to be, proving once again that plenty of our older Midwestern recipes were built on simple good sense long before anyone gave it a modern label.
Serve these warm from the oven with a crisp green salad, celery sticks, dill pickles, or a platter of fresh vegetables for a nice contrast to the rich, smoky filling. They also fit right in beside grilled chicken, burgers without the buns, or a pot of soup, and if you are setting out appetizers for company, a dish of mustard or ranch on the side suits them just fine.
Low Carb 3-Ingredient Bacon Thornton Bombs
Servings: 6
Ingredients
12 large white mushrooms, stems removed
12 slices bacon, cut in half
6 slices provolone cheese, each cut into 4 pieces
Directions
1. Heat the oven to 400°F and lightly grease a small baking dish or foil tray.
2. Press 1 piece of provolone into each mushroom cap, folding it slightly if needed so it fits down inside.
3. Wrap each stuffed mushroom with a half slice of bacon, tucking the ends underneath so they stay in place, and set them seam-side down in the prepared tray.
4. Bake for 25 to 30 minutes, until the bacon is browned, the mushrooms are tender, and the cheese is hot and melted. If you like crisper bacon, place them under the broiler for 1 to 2 minutes at the end.
5. Let them rest for 5 minutes before serving so the cheese settles slightly, then serve hot.
Variations & Tips
Cheese swap: If provolone is not what you have on hand, mozzarella or Swiss will melt nicely too. Provolone gives a little more old-fashioned deli flavor, but any good slicing cheese that melts well can stand in.
Bacon tip: Thin-cut bacon wraps more easily and tends to crisp better in the oven. If all you have is thick-cut bacon, you may need a few extra minutes of baking time.
Mushroom size: Choose mushrooms that are large enough to hold the cheese comfortably. If they are too small, the filling can spill out as it melts, though they will still taste mighty fine.
Make-ahead help: You can stuff and wrap these a few hours ahead, keep them covered in the refrigerator, and bake just before serving. That makes them especially handy for company or holiday snack trays.
Serving idea: For a supper plate, pair these with sliced tomatoes, a little cottage cheese, or a simple lettuce salad. Their rich, smoky flavor does best with something cool and fresh alongside.