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These bacon and cream cheese Stuffed Mushrooms are an easy crowd pleasing appetizer made with just a few simple ingredients. This stuffed mushroom recipe is perfect for parties and perfectly poppable!
Stuffed Mushrooms are such an incredible hors d’oeuvre that are always a crowd pleaser. They take just 15 minutes to make before putting them in to the oven to bake!
You can’t stop at just one! I love that this easy appetizer is as great for casual entertaining as it is for your most elegant events.
Is there anything more poppable than stuffed mushrooms? These are one of my most popular hors d’oeuvres that are a year round favorite – and they are incredibly easy to make.
Once you pop, you can’t stop! I love serving appetizers that are the talk of the party weeks and months after the event.
I love stuffed appetizers… from mushrooms to dates! It’s such a fun and surprising way to wrap a lot of flavor into one little bite. These stuffed mushrooms are great for casual game day appetizers or more elegant Thanksgiving appetizers!
The addition of bacon in these cream cheese stuffed mushrooms gives them a wonderful salty flavor that you just can’t get enough of. The options are endless! You can stuff them with crab meat, sausage, bacon, cream cheese, spinach and more.
Let’s make them together!
Why You’ll Love Stuffed Mushrooms
- easy to make
- Keto friendly
- savory and satisfying
- simple to serve
- easy to customize
- great for parties
Love mushrooms? Don’t miss these incredible roasted mushrooms and my favorite steak kabobs for more!
Ingredients and Substitutions
- Mushrooms – Use small mushrooms for this recipe for the perfect finger food. White button mushrooms and cremini are both great options.
- Bacon – Cook bacon and cut into bits or purchase bacon pieces.
- Garlic – Minced garlic is best for this recipe.
- Onion – White or yellow onion.
- Cream Cheese – I prefer to use a full fat cream cheese in this recipe for the creamiest consistency. Learn how to soften cream cheese quickly!
- Grated Parmesan – Freshly grated parmesan has the best flavor and melts better than pre-grated.
- Salt and Pepper – Thick flakes of fresh cracked salt and pepper adds wonderful flavor.
Variations
- Use homemade Boursin cheese for Boursin Stuffed Mushrooms!
- Replace the bacon with crumbled sausage, or even crab meat.
- Top with Italian style breadcrumbs before baking for an extra crispy finish.
How to Make Stuffed Mushrooms
- Prep – Preheat oven.
- Twist to remove mushroom stems and chop. Set aside.
- 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. Reduce heat to low.
- Add cream cheese and stir well. Add parmesan, salt and pepper. Add mushroom stems to saucepan with garlic and cook 3 minutes.
- Fill – Stuff mushrooms with mixture and place in baking dish.
- Bake – 20 minutes.
Tips
- Bake the mushrooms in a baking dish or rimmed baking sheet, so you catch the juices that are released by the mushrooms during cooking.
- Or, try placing your individual mushrooms in a mini muffin tin for baking – this helps keep them in place for filling, and prevents crowding.
- Don’t overcrowd the mushrooms in the baking dish or they may not cook evenly.
- If you’d like, garnish with a little fresh parsley or other herbs for a pretty pop of color.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
How do you make stuffed mushrooms not soggy?
Avoid soaking them in water. Simply wipe and pat dry, making sure they are baked for the full 20 minutes.
How do you clean 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.
Serving Suggestions
- Serve as an elegant hors d’oeuvre on an appetizer tray
- Serve with mashed potatoes for a delicious dinner
- Try them with mashed cauliflower for a low carb dinner!
- Serve as a side dish with a side of rice and my incredible baked chicken.
Make Ahead
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.
Make and Assemble Uncooked Mushrooms
Make filling and stuff mushrooms. Then follow one of the two below methods to store before baking.
Refrigerate
Keep them covered for up to a day in the fridge and bake as directed before serving.
Freeze
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. Bake as directed.
Make and Bake Prepared Mushrooms
Fill and bake mushrooms, allow them to cool. Freeze in an airtight container, and reheat by baking in the oven as directed – they might take a little longer if they are baking from frozen.
How to Store
- Room Temperature – you can leave stuffed mushrooms out while entertaining for up to two hours at room temperature.
- Refrigerator – These stuffed mushrooms will last up to five days in the fridge whether cooked or uncooked.
- Freezer – You can freeze these mushrooms and they reheat beautifully! Make as directed, and flash freeze on a sheet pan. Once they are frozen solid, carefully pack them into an airtight container. Bake directly from frozen.
Dietary Considerations
- Gluten Free
- Low Carb
- Nut Free
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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!
Yield appetizers
Ingredients
- ½ pound bacon cooked and cut into bits (or 2.8 ounces pre-cooked bacon pieces)
- 12 mushrooms (White button mushrooms or cremini)
- ½ cup onion minced
- 2 teaspoons minced garlic
- 4 ounces cream cheese softened
- ¼ cup parmesan grated
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 350° F.
- Twist to remove mushroom stems and chop. Set aside.
- In a saucepan over medium heat, add a tablespoon of bacon grease or olive oil. Sauté onion for 5 minutes or until tender and translucent.
- Add chopped mushroom stems and garlic to saucepan and cook 3 minutes.
- Reduce heat to low and stir in bacon, cream cheese and parmesan.
- Stuff mushrooms with mixture and place in baking dish. Bake 20 minutes.
- Salt and pepper to taste.
Tips
Tips
- Don’t overcrowd the mushrooms in the baking dish or they may not cook evenly.
- Bake the mushrooms in a baking dish or rimmed baking sheet, so you catch the juices that are released by the mushrooms during cooking.
How to Store
- Room Temperature – you can leave stuffed mushrooms out while entertaining for up to two hours at room temperature.
- Refrigerate – These stuffed mushrooms will last up to five days in the fridge whether cooked or uncooked.
Video
Nutrition Information
Calories: 128kcal (6%), Carbohydrates: 2g (1%), Protein: 4g (8%), Fat: 11g (17%), Saturated Fat: 5g (25%), Cholesterol: 25mg (8%), Sodium: 191mg (8%), Potassium: 124mg (4%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 152IU (3%), Vitamin C: 1mg (1%), Calcium: 36mg (4%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Angela Barrington says
I made these yesterday, along with the pear/blue cheese/candied walnuts for my monthly BUNCO group. The four star rating here was not for taste – that would be five stars as they tasted great! My lower rating is underestimating the time to prepare these. She is giving a total of 35 minutes to do everything, including 20 minutes to cook. Unrealistic – at least when I’m doing it. I doubled the recipe – so a pound of bacon to cook and chop; an entire onion to mince; 24 mushroom stems to mince, stuffing 24 – and it took 3 9×13 bakers to cook them. I didn’t overcrowd, as her instructions suggested and them came out beautifully, not soggy at all. Maybe I’m slower than the average cook?
Vicki Bray says
Love the little smokies recipe – I usually have them in the crock pot with BBQ sauce. Look forward to trying them and the bacon stuffed mushrooms ! Enjoy your holiday!
Julie Blanner says
Hi Vicki!
Thanks so much I sure hope you enjoy them! Happy Thanksgiving!
Julie
Julie Blanner says
Thank you! You’ll love them!
Bellenza Bistro says
Quick, I must think of an occasion to serve these! Thanks for the recipe. 🙂