MOUTHWATERING STUFFED MUSHROOMS — 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.
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!
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.
I could not believe how delicious these are! I made them for company and the tray emptied quickly. I would highly recommend these. ~ Jessica
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.
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
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!
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Here’s what you’ll need to make Mouthwatering Stuffed Mushrooms
- Cream cheese
- Spices: pepper, onion powder, cayenne pepper
- Parmesan cheese
- Olive oil
Mouthwatering Stuffed Mushrooms
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.
- About 30 whole fresh mushrooms
- 8-10 slices bacon, cooked and crumbled
- 2 (8 oz.) packages cream cheese, softened
- 1 cup seasoned dry breadcrumbs, divided
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons olive oil
- Preheat oven to 350. Clean mushrooms; break off stems and discard.
- Combine cream cheese, bacon, 1/3 cup of breadcrumbs, Parmesan and spices.
- Brush mushroom caps with oil and fill with a generous amount of cream cheese filling. Dip tops in additional breadcrumbs and place on lightly greased baking sheet.
- Bake for 25-30 minutes until mushrooms are piping hot and liquid starts to form under caps.
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If you love this recipe, you might also like:
Balsamic Grilled Mushroom Kabobs
Balsamic Garlic Roasted Green Beans and Mushrooms
Green Onion Cheese Ball
Who Dished It Up First : Adapted from allrecipes.com
I could not believe how delicious these are! I made them for company and the tray emptied quickly. I would highly recommend these.
What temperature? Am I missing something? Can’t find it in this post.
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.
I’ve made these for years!!! They are a family favorite! In mine though it just has the cream cheese, bacon, and diced onion (cooked in the bacon fat!) I then pour garlic butter over the tops (making sure some of the garlic stays on top) and bake them. I’ve never used bread crumbs. The filling stays in them just fine. I call them heart attack in a mushroom cap! It’s tradition to have these along side other appetizers for New Years. (Who are we kidding. These are always the Star!) I’ve also served these with steak or just salad. They are wonderful!!
What kind of mushrooms?
These were great! My son ate the majority of them.
Quick and easy appetizer. Have been making them for years.
I am planning to bring this recipe with me to Christmas eve dinner this year. Do you have any tips on traveling with this dish? I’m worried they might get soggy after I cook them and cover them to take to the party.
I am not an expert, but I would line the dish with several paper towels and cover it with foil with a few holes. Take an extra plate or serving dish to put them on before bringing to the table. Decorate with nasturtiums or parsley, or cilantro.