Bacon Cream Cheese Stuffed Mushrooms combine the smoky, salty crunch of crisped bacon, velvety richness of melted cream cheese, and tender, earthy mushroom caps into hearty appetizers that are hard to resist. Whether for a holiday spread, a game-day watch party, or just a cozy dinner at home, these flavor bombs are a guaranteed crowd-pleaser.
Looking for a quick and easy yet impressive and irresistible appetizer for your next get-together? The stuffed mushroom recipe is for you! It’s simple to make with a short list of ingredients and comes together in 30 minutes.
With juicy mushroom caps filled with a creamy cheese mixture, these delectable bites are a guaranteed party favorite. Have a big batch ready; they’ll go as fast as you make them!
How to Clean Mushrooms
- Mushrooms are like sponges and tend to absorb a lot of liquid. Don’t soak them, as the excess moisture will deter proper browning when cooked.
- To clean and remove dirt and grit, brush mushrooms with a soft-bristled brush or wipe with a damp cloth.
- Brushing or wiping each mushroom may not be practical when doing a huge batch. To quickly and easily clean mushrooms, rinse them in a colander under cold, running water or briefly submerge them in a large bowl of cold water. Drain the mushrooms well and pat dry with paper towels.
Cheese stuffing
- I love the combo of silky cream cheese and pungent blue cheese, but feel free to experiment with your favorite cheeses, such as goat cheese, feta, Parmesan, Mozzarella, or Asiago.
- Beat the cream cheese with an electric mixer until fluffy, ensuring no lumps and making it easier to stir the rest of the ingredients.
- Chop up the mushroom stems and saute with shallots and garlic until tender. Allow the mixture to cool completely, then combine with the cream cheese, blue cheese, crisp bacon, and green onions to add bulk and flavor to the filling.
Cooking instructions
- Use large mushrooms because they are easier to stuff and will reduce in size when baked.
- After cleaning and removing the stems, par-bake the mushrooms with the gills side down before stuffing to dispel some of their natural liquid. The baked mushrooms turn out less messy, watery, moist, and scrumptious.
- Bake at high heat so the filling browns nicely without overcooking the mushrooms. Since I par-baked the mushrooms and the stuffing mixture is fully cooked, it should take just another 10 to 15 minutes to cook the mushrooms and brown the top.
Quick tip
If you prefer not to par-bake, chill the filling in the freezer for a few minutes to keep from melting too much while the mushrooms cook.
How to serve and store
- These stuffed mushroom bites are delicious as an appetizer or party food. You won’t get enough of the juicy mushrooms and creamy filling!
- Store leftovers in a container with a tight-fitting lid, placing a sheet of parchment paper between layers of mushrooms. Refrigerate for up to 3 days.
- To reheat, arrange them in a single layer on a baking sheet and bake in a 350°F oven for about 8 to 10 minutes, or until heated through.
More party food ideas? These Philly cheesesteak sliders are fun to eat and so tasty!
Ingredients
- 1 pound (20 to 24) cremini mushrooms
- 4 strips bacon finely chopped
- 2 hallots peeled and finely chopped
- 2 cloves garlic peeled and minced
- salt and pepper
- 8 ounces cream cheese softened
- 2 ounces blue cheese crumbled
- 2 tablespoons green onions crumbled
Instructions
- Using a soft mushroom brush or a damp cloth, clean mushrooms to rid of any grit or dirt.
- Gently break off stems from caps and finely chop.
- In a pan over medium-high heat, cook bacon until lightly browned and crisp. Remove from heat and set aside. Remove rendered fat except for about 1 tablespoon.
- Add shallots and garlic to the pan and cook until softened.
- Add chopped mushroom stems and continue to cook, stirring regularly, for about 2 to 3 minutes or until tender. Season with salt and pepper to taste. Remove from heat and allow to cool.
- In a bowl, beat cream cheese until smooth and fluffy.
- Add blue cheese, mushroom mixture, crisp bacon, and green onions. Stir to combine.
- Arrange mushroom caps, gills side down, on a baking sheet and lightly brush with olive oil. Bake in a 400 F oven for about 4 to 5 minutes or just until mushrooms start to leak.
- Turn mushroom caps to cavity side up and using a small spoon, fill with stuffing mixture.
- Return to oven and bake at 400 F for another 10 minutes or until filling is heated through and tops are golden brown.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Jamie K Mullendore says
Absolutely delicious, and the tip about pre baking the mushrooms? PRICELESS!!
All my best, Jamie In Wyoming
Mcabee Nancy says
Best ever mushrooms I have ever made
Kelly says
This recipe was awesome ! I only added some shredded cheese to the stuffing and as a garnish!! Sooo yummy!!!
Lalaine says
Thank you, Kelly, for the feedback and the tip. I’ll try it with cheese next time. Happy New Year!
Mushrooms Canada says
I also parboil my mushrooms to let them release their juices and they are always super tender. Mmm you have my mouthwatering with this recipe… thanks for sharing!
-Shannon
Lalaine says
Yes, you’d think this would dry out the mushrooms but it doesn’t. Thanks for visiting Shannon.