Bacon and Cream Cheese Stuffed Mushrooms

Bacon and Cream Cheese Stuffed Mushrooms Ingredients

• Mushrooms – Use small mushrooms for this recipe for the perfect finger food. White button mushrooms, crimini are both great options.
• Bacon – Use a natural bacon if you can with fewest added ingredients. Cook the baking by frying or baking it and break into pieces.
• Garlic and Onion – To add savory flavor to the cheese filling.
• Cream Cheese – I prefer to use a full fat crea cheese in this recipe. You can use a low fat if you prefer, but they won’t be as creamy.
• Grated Parmesan – Freshly grated parmesan has the best flavor compared to ready grated.
• Salt and Pepper – Fresh cracked adds wonderful flavor.

How to Make Bacon and Cream Cheese Stuffed Mushrooms

1. Preheat.
2. Sauté – Add chopped onion to saucepan with a tablespoon of bacon grease or olive oil and cook on medium for 5 minutes while removing and chopping stems of mushrooms.
3. Add mushroom stems to saucepan with garlic and cook 3 minutes. Reduce heat to low.
4. Stir in Add cream cheese and stir well. Add parmesan, salt and pepper.
5. Stuff mushrooms with mixture and place in baking dish.
6. Bake.

Can You Make Stuffed Mushrooms Ahead Of Time?

When I catered, stuffed mushrooms were a go to because you can make them and bake them when you’re ready to serve(and they are always a crowd pleaser)! There are several ways you can make these ahead of time for stress free entertaining.

• Assemble the mushrooms ahead of time. Keep them covered for up to a day in the fridge and bake before serving.
• You can freeze the unbaked stuffed mushrooms on a sheet pan and then transfer to a container or freezer bag. Thaw the mushrooms in the fridge overnight and put them in the oven before serving.
• Bake the mushrooms, let them cool and then freeze them. You can then reheat them from frozen in the oven.
• Cooked stuffed mushrooms will last in the fridge in an airtight container for about 3 days and can be reheated.

What’s The Best Way To Clean The Mushrooms?

Mushrooms can absorb a lot of water, so rather than rinse them under a running tap, it’s best to just wipe them well with a damp cloth. If they take on too much water, it can cause them to have a slimy texture when baked.

Tips To Make Stuffed Mushrooms

• Don’t overcrowd the mushrooms in the baking dish or they may not cook evenly.
• If the cream cheese mixture is warm, it may become tricky to work with, just pop it in the fridge for 5 minutes to let it stiffen up if needed.
• Bake the mushrooms in a baking dish or rimmed baking sheet, so you catch the juices that are released by the mushrooms during cooking.

If you like this recipe, you’ll also love my Bacon Cheese Dip, Bacon Popcorn and Bacon and Cheese Soup recipes!

More Easy Appetizer Recipes

• Guacamole Bites
• Easy Pear Appetizer with Blue Cheese and Walnuts
• Easy Baked Goat Cheese and Honey Appetizer
• Brie and Preserves Appetizer
• Roasted Mushrooms

If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! 

Hungry for more? Get my BEST Baking Secrets delivered directly to your inbox and connect on youtube instagram facebook and pinterest!

Bacon and Cream Cheese Stuffed Mushrooms

These bacon and cream cheese stuffed mushrooms are the perfect finger food appetizer. Simple and easy to make, they are perfect to serve at parties and require just a few simple ingredients. You won't be able to have just one!

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings (hover to scale): 12 appetizers

Calories: 128kcal

Author: Julie Blanner

Ingredients

• 12 mushrooms
• 1/2 pound package bacon cooked & cut into bits
• 2 teaspoons minced garlic
• 1/2 cup onion minced
• 4 ounces cream cheese softened
• 1/4 cup parmesan grated
• salt and pepper to taste

Instructions

• Preheat the oven to 350 degrees.
• Add chopped onion to saucepan with a tablespoon of bacon grease or olive oil and cook on medium for 5 minutes until tender.
• Remove mushroom stems and chop.
• Add chopped mushroom stems to saucepan with garlic and cook 3 minutes. Reduce heat to low.
• Add cream cheese and stir well. Add parmesan, salt and pepper.
• Stuff mushrooms with mixture and place in baking dish. Bake 20 minutes.

Notes

• Don't overcrowd the mushrooms in the baking dish or they may not cook evenly.
• If the cream cheese mixture is warm, it may become tricky to work with, just pop it in the fridge for 5 minutes to let it stiffen up if needed.
• Bake the mushrooms in a baking dish or rimmed baking sheet, so you catch the juices that are released by the mushrooms during cooking.

Nutrition

Calories: 128kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 191mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

DID YOU MAKE THIS RECIPE?Mention @JulieBlanner or tag #JulieBlanner