These cheese-and-bacon stuffed mushrooms are guaranteed to be the star of any gathering. This is an easy, crowd-pleasing recipe that will elevate your appetizer game.
With gooey cheese, savory bacon, and perfectly roasted mushrooms, this dish is both indulgent and incredibly simple to prepare.
Why You’ll Love This Easy Recipe
This recipe is the perfect combination of ease and flavor. Whether you’re hosting a party or looking for a quick snack, these stuffed mushrooms deliver on every level.
The creamy, cheesy filling is balanced by the salty crunch of bacon, making every bite irresistible. Plus, the bite-sized format makes them ideal for entertaining.
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What makes this recipe so appealing is how quick it is to prepare without sacrificing taste. In less than 30 minutes, you can have a platter ready to serve. They’re a perfect example of why simple recipes are often the best.
Tips for Perfect Stuffed Mushrooms
Mastering this easy recipe is all about a few key details. Here are some tips to ensure your mushrooms come out flawless every time:
- Choose the right mushrooms: Cremini mushrooms are ideal for their earthy flavor and sturdy texture. Avoid using oversized mushrooms unless you’re prepared for a longer bake time.
- Skip the rinse: Mushrooms absorb water quickly, which can make them soggy. Instead, wipe them clean with a damp paper towel.
- Don’t overstuff: About two teaspoons of filling per mushroom is enough to keep them looking neat and cooking evenly.
Following these tips will make your stuffed mushrooms not just good but unforgettable.
Variations to Try
This versatile recipe is easy to customize to suit your tastes or dietary preferences. Here are a few ideas to change things up:
- Vegetarian: Replace bacon with chopped sun-dried tomatoes or caramelized onions for a meat-free version.
- Spicy: Add diced jalapeños or a pinch of crushed red pepper flakes to the cheese mixture.
- Low-carb: These stuffed mushrooms are already low-carb, but you can take it further by using dairy-free cheese for keto-friendly versions.
- Herb-forward: Experiment with herbs like thyme or rosemary to bring out different flavor profiles.
These variations make it easy to adapt the recipe to whatever ingredients you have on hand.
Serving Suggestions
These cheese-and-bacon stuffed mushrooms are the ultimate party appetizer but can shine in other scenarios too. Pair them with:
- A fresh salad for a light dinner.
- A charcuterie board for a fancy hors d’oeuvre.
- Soup for a cozy starter during colder months.
No matter how you serve them, these stuffed mushrooms are bound to be a hit.
Why This Recipe Works
The key to this recipe’s success lies in its balance. The mushrooms act as a sturdy vessel for the rich, creamy filling, while the bacon adds just the right amount of crispiness and saltiness.
Baking them at a high temperature ensures the mushrooms are tender without becoming soggy.
This easy recipe is perfect for anyone who loves simple yet satisfying dishes. Whether you’re a seasoned cook or just starting out, these stuffed mushrooms are foolproof and absolutely delicious.
Easy Cheese-and-Bacon Stuffed Mushrooms Recipe
Equipment
- Rimmed baking sheet
Ingredients
- 1 tbsp extra-light olive oil or vegetable oil for greasing
- 6 strips regular-cut bacon
- 4 oz plain cream cheese softened
- ½ cup shredded or freshly grated Parmesan cheese
- 2 garlic cloves minced or grated
- 2 tbsp finely chopped fresh parsley leaves plus extra for garnish
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 24 cremini mushrooms about 1 lb, stemmed
Instructions
- Preheat and prep the baking sheet: Set your oven to 400°F and lightly coat a rimmed baking sheet with oil. Put it aside for later.
- Cook the bacon: Heat a skillet over medium heat and fry the bacon slices for about 3 minutes per side, until they’re crispy. Once cooked, place the bacon on a paper towel-lined plate to cool. Chop it into small pieces and set aside.
- Mix the stuffing: In a medium-sized bowl, combine the softened cream cheese, Parmesan, minced garlic, parsley, salt, and pepper. Use a fork to mash and mix the ingredients until they’re smooth and fully combined. Stir in half of the bacon pieces, reserving the rest for topping.
- Fill the mushrooms: Spoon approximately 2 teaspoons of the prepared cheese mixture into each mushroom cap. Arrange the stuffed mushrooms on the prepared baking sheet in an even layer. Sprinkle the remaining bacon bits on top.
- Bake and serve: Bake the mushrooms in the preheated oven for about 15 minutes, or until the caps are tender and the tops are golden brown. Once baked, transfer them to a serving dish, garnish with extra parsley, and serve immediately.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.