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Bacon Stuffed Mushrooms

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper
  • 1 cup bacon, cooked and crumbled
  • 1/4 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 cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper 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.