Bacon Stuffed Mushroom caps are the perfect appetizer! Filled with creamy bacon mixture and topped with parmesan, these little bite-sized treats are bursting with flavor! I also added this perfect filling to Stuffed Chicken. It’s amazing! Love bacon? Try my FAVORITE appetizer, my Bacon Chicken Bites!
Bacon Stuffed Mushrooms
I always see stuffed mushrooms or mushroom caps on the menu at fancy restaurants, so naturally, I just assumed that this was going to be far more complex than it was. Why do I always do that? Bacon Stuffed Mushrooms are incredibly easy to make and oh so glorious to eat.
I started with making a decision on the base of the appetizer. In a sea of mushroom choices, which do you choose? I went with the medium sized baby Bella mushrooms. I know that some people are not a big fan of the mushroom flavor so I thought this was a good compromise. Keeping them small does limit the amount of the cream cheese bacon mixture, but it keeps it small and bite-sized. Perfect for a party appetizer.
How to Clean and Cut Mushrooms
It may seem like a silly question, but it is one that I get quite often. Mushrooms grow low to the ground, so they get pretty dirty. Even the mushrooms you purchase at the store need to be cleaned! The trick to cleaning mushrooms is to use a damp paper towel and rub lightly, one at a time. Do not soak them or rinse them. Mushrooms will absorb liquid and they will lose texture and flavor if you submerge them in water. Once they are cleaned, sit the mushroom on its side and with a very sharp knife, or with your hands, very carefully cut or pluck the stem off. You will want to get as high up as you can without piercing the top of the mushroom.
How to Make Bacon Stuffed Mushrooms
After cleaning and removing the stem from the mushroom, the rest is just a little chopping, heating, and mixing. It really doesn’t take long at all! Chop up the stems, make sure to take your time and get them really small. Heat them up in a skillet along with some garlic until the moisture starts to cook out.
Once you have your mushroom and garlic cooked you can mix everything together, cream cheese, bacon, parmesan, and all of the spices. Blend it all up and begin to scoop the mixture into the mushroom cap. Don’t be shy with this step. If it cooks down over the edge it will still taste amazing. You can assemble these into the skillet (make sure you give it a good wipe with a paper towel first, just to sop up some of the greases from cooking earlier. Sprinkle some mozzarella cheese on the top and bake for about 20 minutes or until the cheese starts to bubble. That’s it! You will want to serve these up right away, and probably shouldn’t expect them to last long.
More Appetizers
Bacon Stuffed Mushrooms
Ingredients
- 16 ounces Baby Bella Whole Mushrooms
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 8 ounces cream cheese, softened
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- 1 cup bacon, cooked and crumbled
- ¼ cup mozzarella cheese, shredded
Instructions
- Preheat oven to 350°F.
- Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- Once cooled, stir in the cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mix together.
- Fill each mushroom cap with a generous amount of stuffing. To make filling the mushrooms easier, use a piping bag with the tip cut off. Or, use a plastic baggie with the corner cut off.
- Arrange the mushroom caps on a clean cast iron skillet (or oven-safe skillet).
- Sprinkle the mushroom caps with shredded mozzarella cheese.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
- Serve immediately.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Every kitchen simply must have a good skillet! I love my Staub Skillet. They come with a lifetime warranty so they are worth the price tag in my opinion. Also, they are so easy to clean and care for.
These are very, very delicious, and was a hit with my dinner guests. They have the spiciness of medium salsa, so adjust cayenne accordingly. I think its perfect. Use good bacon (Kirkland is amazing), as much of the flavor is from the bacon, which also means just about any flavorful meat would do as long as it isn’t watery and it is chopped up.
I am trying this week
I just have one question…..instructions do not mention what to do with the garlic and mushroom stems after it is cooled or maybe I am missing something….I am assuming that it is also added to everything else or are the other ingredients added to the pan or is all of it put into a bowl…..sorry I am just wanting to mix it up correctly….I know it is probably a stupid question…lol Love your beautiful red hair by the way…..my Mother had red hair…..
Thanks
Hi, Karen! I work with iambaker and am happy to help with questions. Once the chopped mushroom stems and garlic are cooled, you can add the rest of the filling right to the skillet to mix everything together. I hope this helps, and have a great day!
These were the best stuffed mushrooms.
These were a huge hit tonight, we got LOTS of compliments!
These were great – I won the family stuffed mushroom competition with them.
Can you make these ahead of time? Can the be frozen?how far ahead of time can they be made before cooking? Thank you.
I would also like to know if these mushrooms can be stuffed a day ahead and kept in fridge, then put in oven just before guests arrive?
Yes, you can definitely prepare the Bacon Stuffed Mushrooms a day ahead and keep them refrigerated. Just follow the recipe through to the step where you’ve filled the mushroom caps with the stuffing. Instead of baking them immediately, cover the filled mushroom caps tightly with plastic wrap and store them in the refrigerator.
When you’re ready to serve, remove them from the refrigerator while you preheat the oven. This will allow them to come closer to room temperature for more even cooking. Then bake as directed. This can be a great time-saver and also allows the flavors to meld together nicely overnight.
They look and taste amazing.
I have made this recipe at least 24 times as it always a big hit with guests. Fun to make and even more fun to eat. I usually double the recipe and make a bunch – 30 mushrooms for a larger group and freeze what is left over of the mix for a later date. Mushrooms for two of us. I like a little extra spice so add more cayenne to the blend.