Mouthwatering Stuffed Mushrooms

4.4 from 49 votes

Posted November 29, 2009Last Updated November 1, 2024

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Mushrooms are filled with a savory mixture of cream cheese and bacon, then baked until piping hot in this classic appetizer even mushroom haters will devour.

Why You’ll Love This Recipe

Truthfully, I’m not a huge fan of mushrooms, but I love these Mouthwatering Stuffed Mushrooms! And when I say I love the, I mean, a lot! They truly are mouthwatering.

I could not believe how delicious these are! I made them for company and the tray emptied quickly. I would highly recommend these.

Jessica

Mushroom caps stuffed with bacon and cream cheese, my friends! How could they not be fabulous? I like to serve them as an appetizer to Thanksgiving dinner and they are always a huge hit.

A lot of stuffed mushrooms recipes have you chop up the mushroom stems and add them to the filling. And not being a huge fan of mushrooms, that has never appealed to me.

I think that’s the reason I love these stuffed mushrooms so much. The mushroom flavor isn’t over-powering. So don’t be surprised to see people who don’t like mushrooms gobbling up this savory little appetizers.

The filling for these mushrooms can be made several days ahead of time and stored in the refrigerator. It can even be made ahead and frozen. Just be sure to bring it back to room temperature before stuffing the mushrooms.

The filling holds it shape pretty well during cooking, so don’t be afraid to generously stuff those mushrooms caps. I usually fill the caps, and then add another generous spoonful of filling on top of that.

Just don’t forget to dip the tops in breadcrumbs once they’re stuffed. It really helps hold everything together and keep the filling in the mushrooms.

The number of servings you get from the recipe will depend somewhat on the size of your mushrooms, but I usually get close to 30. However many it is, it never seems to be enough!

I made these for Christmas Eve dinner to go with chilled Dungeness crab. They were a perfect addition! Everyone liked them, including the picky ones.

Michelle

What Should I Serve with Stuffed Mushrooms?

These stuffed mushrooms are a great holiday appetizer, and perfect as part of any holiday appetizer spread.

These are some of our favorite appetizers to serve alongside these stuffed mushrooms.

Smoked Trout Dip — **Bacon Pecan Cheeseball**

Ingredients

Mushrooms: I like to use white button or cremini mushrooms in this recipe. They are both sturdy and hold up well when stuffed. Make sure to clean your mushrooms gently with a damp cloth and remove the stems carefully to avoid breaking the caps.
Bacon: I like to use thick cut bacon, but regular bacon works great too. It should be cooked until it’s very crispy, but not burned.
Cream cheese: I use full-fat cream cheese because it holds up better during cooking. Softening the cream cheese beforehand makes it easier to blend with the other ingredients.
Seasoned breadcrumbs: The seasoned breadcrumbs provide a slightly crispy texture and an extra layer of flavor.
Pepper: A bit of black pepper balances the richness of the cream cheese and bacon, adding a subtle heat without overpowering the other ingredients.
Parmesan cheese: Use freshly grated Parmesan if possible—it melts into the filling better and has a more robust flavor than pre-packaged cheese.
Onion powder: This adds flavor without adding the moisture of fresh onions, so the filling stays light and creamy.
Cayenne pepper: If you’re serving guests who prefer less spice, you can adjust the amount or substitute with smoked paprika for a milder kick.
Olive oil: Brushing the mushroom caps with olive oil before baking helps give them a beautiful golden-brown finish and helps them roast evenly in the oven. I prefer extra-virgin olive oil.

Recipe Tips

Look for mushrooms with medium to large caps that are firm and fresh. Cremini or white button mushrooms are great options. Avoid mushrooms that are too small or have damaged caps, as they won’t hold the filling well.
Be sure to combine the filling ingredients thoroughly. You want an even distribution of bacon, cheese, and seasoning in every bite. If you prefer a smoother texture, you can pulse the mixture in a food processor for a few seconds.
It’s very tempting to stuff as much filling as possible into your mushrooms, but be careful not to overfill the mushroom caps. As they bake, the mushrooms will release moisture, and overfilled mushrooms may spill.
Feel free to add other ingredients to the filling, like chopped spinach, sun-dried tomatoes, or diced jalapeños. Get creative!

How to make Mouthwatering Stuffed Mushrooms

Step 1

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. For extra crispy mushrooms, use a wire rack placed over the baking sheet.

Step 2

Prepare the Mushrooms: Gently clean your mushrooms with a damp paper towel or cloth to remove any dirt. Carefully remove the stems and discard them or save for another use. You can use a small spoon to scoop out the inside of the mushroom caps to make room for the filling.

Step 3

Cook the Bacon: While you’re prepping the mushrooms, cook the bacon until crispy, either in a skillet or in the oven. Let the bacon cool, then crumble it into small pieces and set aside.

Step 4

Make the Filling: In a medium bowl, combine the softened cream cheese, crumbled bacon, 1/3 cup of seasoned breadcrumbs, Parmesan cheese, pepper, onion powder, and cayenne pepper. Stir the mixture until all the ingredients are well-blended and creamy.

Step 5

Stuff the Mushrooms: Brush the outside of the mushroom caps lightly with 2 tablespoons of olive oi. Using a spoon or a small scoop, fill each mushroom cap with a generous amount of the cream cheese mixture. Be careful not to overfill. Dip the tops of each stuffed mushroom into the remaining breadcrumbs to coat them lightly. This will give them a crispy, golden topping once baked.

Step 6

Bake the Mushrooms: Arrange the stuffed mushrooms on your prepared baking sheet (or wire rack), filling side up. Bake for 25-30 minutes, or until the mushrooms are tender and the tops are golden brown. Don’t worry if you notice some liquid under the mushrooms—that’s normal and means they’re cooked through.

FAQs

Can I use other types of mushrooms for this recipe?

For more of a main dish, try portobello mushrooms for a larger, more substantial version of this recipe. Just be aware that larger mushrooms will need more filling and may take longer to bake.

Can I make this recipe ahead of time?

Yes! You can prepare the filling and stuff the mushrooms up to a day in advance. Simply cover them tightly with plastic wrap or store in an airtight container in the fridge. When you’re ready to bake, take them out of the fridge, add the breadcrumb topping, and bake as instructed. You may need to add a couple of minutes to the baking time if baking from cold.

Be sure to save this recipe to your favorite Pinterest board for later.

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