Bacon and cream cheese create a perfect union with mushrooms in this recipe, a crowd-pleaser for gatherings. It's a dish that has evolved with the addition of fresh herbs, now an essential ingredient.
This recipe was born from a quest for the ultimate appetizer. Learning from overcooking mishaps and fine-tuning the process, it now yields succulent mushrooms filled with a savory cream cheese blend every time.
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Ingredients
- Large mushrooms — 16, stems removed and finely chopped
- Cream cheese — 8 oz, softened
- Bacon — 8 slices, cooked and crumbled
- Garlic — 2 cloves, minced
- Green onions — 2, thinly sliced
- Grated Parmesan cheese — ¼ cup
- Fresh parsley — 2 tbsp, chopped
- Worcestershire sauce — 1 tsp
- Ground black pepper — ½ tsp
- Olive oil — for brushing
Instructions
- Preheat the oven to 375°F. Brush a baking sheet with olive oil.
- Mix cream cheese, bacon, mushroom stems, garlic, green onions, Parmesan, parsley, Worcestershire sauce, and black pepper.
- Generously fill mushroom caps with the mixture.
- Arrange on the baking sheet; consider adding smoked paprika on top.
- Bake for 20-25 minutes, broil for the last 2 minutes for a golden top.
- Cool before serving, best enjoyed warm.
Substitutions
- Bacon — Use sun-dried tomatoes for a vegetarian alternative.
- Cream cheese — Substitute with drained ricotta cheese.
- Green onions — Chives are a milder alternative.
Variations
- Spicy — Add finely diced jalapeño.
- Crunchy topping — Sprinkle panko breadcrumbs on top before baking.
Dietary Restrictions
- Gluten-free — Check bacon and Worcestershire sauce for hidden gluten.
- Dairy-free — Use dairy-free cream cheese.
Equipment
- Measuring spoons
- Mixing bowl
- Baking sheet
- Oven mitts
- Small spoon or piping bag
Storage and Reheat
- Store in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warm.
Pro Tips
- The moisture — Remove excess moisture from mushroom caps before stuffing.
- The stuffing — Use a spoon or piping bag for even stuffing.
- The cooking — Arrange cap-side down for even cooking.
Bacon and Cream Cheese Stuffed Mushrooms Recipe: Our Special
Make your Thanksgiving feast unforgettable with this delicious bacon and cream cheese stuffed mushrooms recipe. Check it out!
Equipment
- Oven mitts
- Small spoon or piping bag for filling
Ingredients
- 16 pieces Large mushrooms stems removed and finely chopped
- 8 oz Cream cheese softened
- 8 slices Bacon cooked and crumbled
- 2 cloves Garlic minced
- 2 Green onions thinly sliced
- ¼ cup Grated Parmesan cheese
- 2 tablespoon Fresh parsley chopped
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Ground black pepper
- Olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C). Brush a baking sheet lightly with olive oil.
- In a bowl, combine the cream cheese, bacon, mushroom stems, garlic, green onions, Parmesan cheese, parsley, Worcestershire sauce, and black pepper.
- Fill each mushroom cap generously with the cream cheese mixture.
- Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Let the mushrooms cool for a few minutes before serving.
Notes
- Removing moisture — Before stuffing, I like to gently press each mushroom cap with a paper towel to remove any excess moisture. This ensures they don't become soggy while baking.
- Filling the caps — Use a small spoon or a piping bag to neatly fill the mushroom caps. This keeps the presentation tidy and ensures each mushroom is evenly stuffed.
- Even cooking — Arrange the stuffed mushrooms cap-side down to ensure even cooking and prevent the filling from spilling out.
Nutrition
Nutrition Facts
Bacon and Cream Cheese Stuffed Mushrooms Recipe: Our Special
Amount per Serving
Calories
415
% Daily Value*
Fat
39
g
60
%
Saturated Fat
18
g
113
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
92
mg
31
%
Sodium
601
mg
26
%
Potassium
222
mg
6
%
Carbohydrates
6
g
2
%
Fiber
0.3
g
1
%
Sugar
2
g
2
%
Protein
11
g
22
%
Vitamin A
1063
IU
21
%
Vitamin C
4
mg
5
%
Calcium
125
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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