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5 from 8 votes

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: Bacon, bacon stuffed mushrooms, Stuffed Mushrooms
Servings: 18
Author: Amanda Rettke

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.
  • 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.