Bacon Stuffed Mushrooms

filed under: Food + Drink on December 21, 2018

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.

Bacon Stuffed Mushrooms

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 clean and cut mushrooms!

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.

Bacon Stuffed Mushroom Recipe

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.

How to Make Bacon Stuffed Mushroom Appetizer

5 from 7 votes
Bacon Stuffed Mushrooms
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

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!

Course: Appetizer
Cuisine: American
Keyword: Bacon, bacon stuffed mushrooms, Stuffed Mushrooms
Servings: 18
Author: Amanda Rettke
  • 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
  1. Preheat oven to 350°F.

  2. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

  3. 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.
  4. Once cooled, stir in the cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mix together.  

  5. 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.

  6. Arrange the mushroom caps on a clean cast iron skillet.

  7. Sprinkle the mushroom caps with shredded mozzarella cheese.

  8. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
  9. Serve immediately.

Looking for more Appetizer Recipes?

Be sure to try some of our other favorites appetizers!

Bacon Cheese Cheeseburger Meatball

Crockpot Buffalo Chicken Dip

Bacon Jalapeno Poppers

Marinated Steak Bites

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.

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  • Coleen says:

    I have had years of professional cooking experience and always wiped the mushrooms to clean them. In the past five years or so I began rinsing them quickly under water. The package states to rinse them. There may be new chemicals being used on the mushrooms. They do take on too much water but no other solution.

  • Erin says:

    Made these last night. They were really good, I liked the cayenne pepper kick you get, Delicious

  • Marilyn turner says:

    Love to have the recipes

  • Ann Ellenwood says:

    These sound delicious! I’m going to make these stuffed mushrooms very soon.
    Thanks for sharing

  • Leona Sumner says:

    Sounds really good am going to try.

  • Judy Wayson Cunningham says:

    Will these freeze well?

  • Jonel Hadaway says:

    These look so delicious. Was wondering if you could put a shrimp inside instead of the bacon. We have a seafood restaurant that makes shrimp stuffed mushrooms and they are good

  • Kim says:

    How much bacon do you use. I dont see it on the ingredients list

    • Amanda says:

      It’s the second to last ingredient.

  • Doris says:

    Going to make the Bacon Stuffed Mushrooms. Will get everything done and ready to stuff for when us girls go camping. Make this for our first night and they will enjoy this munchies.

  • Isabel says:

    How much bacon normally needed to make cup of crumbled bacon? Thanks

  • Anna says:

    Can these be frozen?

  • Kathy says:

    This mushroom recipe sounds delicious, an going to make it, Thank you for posting it. Love mushrooms and with the addition of all those cheeses and bacon, yummy.

  • Michael Tousignant says:

    I am on a Keto diet and these look like they would fit right in. very low .

  • Joe says:

    I make this using spinach and artichoke dip. Works well with any red sauce and cheese on top or with your favorite Alfredo.

  • C arra says:

    Fabulous recipes

  • Anne says:

    I sawthis question…but noanswer. About how much bacon to makea cup as it is sold by pound. Thanks

  • Susan says:

    Have made these several times and they are a huge hit with my family… Love live love them

  • Annie says:

    I dont like cream cheese , what could be substituted in the bacon mushroom caps ?

  • Charleen Proctor says:

    Where is the bacon in the receipe for bacon stuffed mushrooms????

    • Amanda Rettke says:

      It is listed in the ingredients 🙂

  • Karen schmieding says:

    I am finding myself using more more of your recipes and my family enjoy them. I have so many cookbooks but I am using yours more do u have a cookbook available

    • Amanda Rettke says:

      Thank you Karen! I am working on one!

  • Jenny says:

    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.

  • Jean-e says:

    I am trying this week

  • Karen Sue Clarke says:

    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… Mother had red hair…..


    • Elizabeth Keeney says:

      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!