Name: Cream Cheese and Bacon-Stuffed Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: 16 medium-sized mushrooms, stems removed; 4 slices of crispy bacon, crumbled; 8 oz (225g) cream cheese, softened; 1/4 cup Parmesan cheese, grated; 2 cloves garlic, minced; 1/2 tsp paprika (optional); Salt and pepper, to taste; 1 tbsp olive oil (for brushing); Fresh parsley or chives for garnish

Indulge in the creamy, savory goodness of these cream cheese and bacon-stuffed mushrooms. This delightful appetizer combines crispy bacon, tangy cream cheese, and tender mushroom caps for a flavor-packed bite that’s perfect for parties, gatherings, or even a cozy dinner at home. Easy to prepare yet irresistibly delicious!

Recipe Tips and Tricks:

Choose the Right Mushrooms: Baby bella or white button mushrooms work best as their size and firmness hold the filling perfectly.
Don’t Overstuff: While tempting, overfilling can lead to messy results during baking.
Pre-Cook the Bacon: Crispy, pre-cooked bacon ensures a delightful crunch in every bite.
Add Herbs Last: Fresh herbs like parsley or chives should be added after baking for the brightest flavor.
Use Room Temperature Cream Cheese: This makes mixing the filling much easier.

Why You’ll Love This Recipe:

These stuffed mushrooms are a show-stopping appetizer that’s simple to make yet elegant enough for any occasion. The combination of crispy bacon and creamy, cheesy filling pairs beautifully with the earthy mushrooms. They’re versatile, customizable, and cater to a variety of tastes. Perfect for keto diets or a crowd-pleasing snack, this dish is a guaranteed hit!

Yield: 16 stuffed mushrooms

Cream Cheese and Bacon-Stuffed Mushrooms

Cream cheese and bacon-stuffed mushrooms—savory, creamy bites perfect for parties or snacks.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

16 medium-sized mushrooms, stems removed
4 slices of crispy bacon, crumbled
8 oz (225g) cream cheese, softened
1/4 cup Parmesan cheese, grated
2 cloves garlic, minced
1/2 tsp paprika (optional)
Salt and pepper, to taste
1 tbsp olive oil (for brushing)
Fresh parsley or chives for garnish

Instructions

Prepare the Mushrooms: Clean the mushroom caps with a damp paper towel. Remove and finely chop the stems for later use.
Cook the Filling: In a mixing bowl, combine cream cheese, crumbled bacon, Parmesan cheese, minced garlic, chopped mushroom stems, paprika, salt, and pepper. Mix until smooth and well-combined.
Fill the Mushrooms: Lightly brush the mushroom caps with olive oil. Spoon the filling into each cap, slightly mounding the top.
Bake: Arrange the mushrooms on a greased baking sheet. Bake at 375°F (190°C) for 20-25 minutes, or until the filling is golden and bubbly.
Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley or chives and serve warm.

Notes

Serve immediately for the best texture.
For extra crispness, broil for the last 2 minutes of baking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 88Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 187mgCarbohydrates 2gFiber 0gSugar 0gProtein 5g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Select fresh, firm mushrooms with intact caps to ensure easy stuffing and a satisfying bite.
Cream Cheese: Use full-fat cream cheese for the creamiest texture and best flavor. Low-fat versions can be used, but they may result in a slightly less rich filling.
Bacon: Crispy bacon is key for texture. You can use turkey bacon for a leaner option.
Parmesan Cheese: This adds a salty, nutty kick to complement the cream cheese. Freshly grated is preferable.
Garlic: Minced fresh garlic gives a robust flavor, but garlic powder can be substituted in a pinch.
Seasoning: Use a mix of salt, pepper, and optional paprika for a subtle smoky note.

Variations and Substitutions:

Vegetarian Option: Swap bacon for sautéed spinach or sun-dried tomatoes for a vegetarian-friendly version.
Cheese Alternatives: Substitute cream cheese with goat cheese or ricotta for a tangy twist.
Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for those who love spice.
Herbs and Spices: Experiment with fresh rosemary, thyme, or a dash of Italian seasoning.
Larger Serving: Portobello mushrooms can be used for a more substantial, entrée-sized dish.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
Freezing: Stuffed mushrooms can be frozen before baking. Arrange on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cook time.