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Cream Cheese and Bacon-Stuffed Mushrooms
Kathie Clane

Cream Cheese and Bacon-Stuffed Mushrooms

Cream cheese and bacon-stuffed mushrooms—savory, creamy bites perfect for parties or snacks.
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Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 50 minutes
Servings: 16 stuffed mushrooms
Course: Uncategorized
Cuisine: American
Calories: 88
Ingredients Method Notes

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

Method
 

  1. Prepare the Mushrooms: Clean the mushroom caps with a damp paper towel. Remove and finely chop the stems for later use.
  2. 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.
  3. Fill the Mushrooms: Lightly brush the mushroom caps with olive oil. Spoon the filling into each cap, slightly mounding the top.
  4. 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.
  5. 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.