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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