Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
5
votes
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!
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
12
appetizers
Author:
Julie Blanner
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.
Video
Notes
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.
Nutrition
Calories:
128
kcal
|
Carbohydrates:
2
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
25
mg
|
Sodium:
191
mg
|
Potassium:
124
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
152
IU
|
Vitamin C:
1
mg
|
Calcium:
36
mg
|
Iron:
1
mg