These little beauties are my most requested appetizer. From clients to family gatherings, I am asked to make these stuffed mushrooms a lot. I don’t really mind though because these one bite appetizers are absolutely delicious. They are stuffed with cream cheese and bacon, after all. A match made in mushroom heaven if there ever was one.
These mushrooms might play a small part in why my marriage is so strong. My husband has a soft spot for bacon and cream cheese. Who doesn’t? Even when he’s mad at me for backing into a pole at the grocery store (the nerve of him….), one bite of these and I’m usually back in his good graces.
Ok, maybe that’s a lie. How I wish it were that easy. The reality is he’s still mad at me for dinging up his car but he does really love these mushrooms. They’re his favorite. So I do make them when he’s mad at me but they don’t really make up for smashed rear benders.
What’s a girl to do?
I like to use button mushrooms on the smaller side. For starters, smaller mushrooms are easier to eat and I think the whole point of “finger food” is eat it with your fingers …EASILY. Plus, mushrooms, by nature, have a lot of liquid. Hence a larger mushroom= more liquid. They are messy to eat and can be kind of blah. So while larger mushrooms have a time and a place, it is not for stuffing! These are perfect for entertaining because they can be made ahead and we LOVE things that can be made ahead!
I promise whoever you make these for will go crazy for them and probably fall madly in love with you and quite possibly forgive you if you so happen to crash his/her car.
I am making them on Monday as part of my Valentines Day dinner for the Mr. I thought I’d start the night off right!
Happy Cooking!
Without a doubt, these are the most requested appetizer by family, friends and clients. It's hard to go wrong with bacon and cream cheese!
Ingredients
- 8 oz bacon
- 1/2 cup finely minced sweet onion
- 1 clove garlic, minced
- 16 oz white button mushrooms
- 4 oz cream cheese
- 1/4 cup grated parmesan cheese
- salt and pepper
Instructions
- Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.
Welcome to my kitchen! I'm a personal chef, wife and mama of two young boys. I Love butter, snowboarding and laughing out loud.
omg love this! Cant wait to see you in May or sooner
I like your point on using smaller mushrooms, good tip! Since we like bacon, cheese and mushrooms, this is a perfect appetizer for us.
You just can’t go wrong with these– enjoy!!
I just made these for
but I substituted with turkey bacon and honestly still tasted amazing!!!! I left out the chopped stem, but I was very pleased with this. Everyone was drooling, good thing I made extras
My husband and his family. They don’t eat pork
[...] portobello mushrooms and lemon-pinenut broccoli. I was in charge of appetizers and did a bacon and cheese stuffed mushroom, as well as mini tartlets with a caramelized onion and mushroom compote. Both recipes came from [...]
[...] 1. Bacon and Cream Cheese Stuffed Mushrooms [...]
[...] Bacon & Cream Cheese Stuffed Mushrooms [...]
I made these for my friend’s engagement party last night and they were such a hit, everyone was raving about them. Because I don’t cooked very often nobody believed I actually made these… Little did they know how easy they were!!! Thanks!
I love hearing that!!! They are so simple and one of my favorite appetizers!
I LOVE stuffed mushrooms! thanks for the amazing recipe– i can’t wait to try it out soon!
maybe i’ll get engaged
haha! Bacon and cream cheese are the way to a mans heart, I’m convinced of it!!
I tried it yesterday… delicious!!! thank you so much for this recipe! https://twitter.com/#!/gabbie/status/184330352939110401/photo/1
Look so delicious. Good job.
I saw your blog on pinterest
Thanks for the comment!! Gotta love Pinterest!
I love mushrooms..and even more, stuffed mushrooms. I can’t wait to try out your recipe! My boyfriend will also be the taste tester
I have made these same mushrooms for used but use grated mozzarella in the mix plus extra on top. They are really good. Didn’t know about refrigorating mix that’s a great tip.
Thank youuuuuuuuuuuuuuu, Mama !!!!!!!!!!
[...] Bacon and Cream Cheese Stuffed Mushrooms (Mountain Mama Cooks) I love stuffed mushrooms and am always on the look out for new and different spins on the recipe. [...]
Kelley,
You mentioned the mixture can be made ahead of time, but what about if I can cut and/or stuff the mushrooms one day before? Have you ever done that with these, or will they get soggy? Please respond asap! I’m a last minute girl and need to start soon! Haha.
Thank you so much!
I’ve made the stuffing and cleaned & stemmed the mushrooms the day before but I’ve never tried stuffing them……I don’t think they would get soggy but I’m not sure! I’d wait and stuff them just before baking! Good luck and let me know how you like them!
Hi Kelley,
Thank you for the response. My guests absolutely loved these stuffed mushrooms, and I did as well (and I am very picky about my food, haha)! Thanks for the advice and also the recipe! Delicious!!!!!!
So glad!! Thank you and you’re welcome!
I have made similar stuffed mushrooms for years, and I do make them ahead, up to 48 hours, refrigerate covered . i cook mine on a rack, so they are on the rack while stored in the frig as well. the bottoms never get soggy
[...] Mountainmamacooks Related PostsNo Bake Nutella Cheesecakes [...]
Any idea how many mushrooms one batch makes?
About 24 medium size mushrooms.
OMNOMNOMNOM
8D <— super happy face.
Theres only about 7 mushrooms, and I might have to beat the rest of the family off of them with a stick.
This gets 5-stars in the recipe journal
I loved these!!
I’m sixteen and trying to learn how to cook, I made these for my sister and they were amazing! Thanks so much!
I’m so glad you liked them! I love that you’re learning to cook. It is a lifelong love of mine and we never stop learning!!
OMG, This is the BEST stuffed mushroom recipe! Thanks so much for sharing it! Tonight I just made them AGAIN- they’re incredibly easy (and relatively quick) to make and my fiance and I eat these alone as dinner! They’re very addicting, so savory and flavorful, and the mushrooms end up so juicy and perfect when they come out of the oven! Tonight I sprinkled breadcrumbs on top of them and topped each with crystallized lava salt! Gorgeous! Delicious!
So glad you love them as much as we do!
I do the same with one addition crab. They are yummy!!
A neat idea: Instead of taking the time to take out stems, and then stuff the mushrooms, I just made the stuffing part (a double batch, actually). It makes an amazing warm dip! Love love love this recipe both ways!
What a great idea, thanks for sharing!!
I followed the recipe exactly as directed…they are amazing! Thanks for the great recipe using ingredients I already had in the fridge.
[...] and Red Pepper from Cookin’ Canuck Enchilada Stuffed Mushrooms from Lauren’s Latest Bacon and Cream Cheese Stuffed Mushrooms from Mountain Mama [...]
I’m making a double batch for a halloween party tomorrow, and I can’t wait! You seriously can’t go wrong with cream cheese, bacon, and mushrooms.
Thanks for the recipe!
You can’t go wrong, you’re right! Enjoy!!
Thank you SO much for this recipe! My husband and I love these….a little too much
ha! I know the feeling. They’re addicting!
I made to take to party that night. I asked at home and transferred to a paper towel lined microvavable dish. I microed for 15 seconds when I got there and then transferred to serving dish!
Big big hit with the group!
Thanks for the recipe!!
I have searched over and over for a stuffed mushroom recipe that would knock everyone’s socks off and never would I have put bacon and cream cheese together. I cannot wait to try these, my family will be thrilled that I was actually trying to be domesticated
Thanks for sharing!
add a bit of worchestershire sauce and lemon to perk up the flavor!!! Not TOO much!!!
I’m very new at appetizers–trust me!! When you say 16 oz mushrooms, they are canned right? Can these be served cold?
Thank you for the recipe. These sound soooo good..
Fresh mushrooms!!!
Sounds and looks delish! But, as I do not eat pork, would beef (or some other meat) work just the same?
Thanks!
I suppose you could try turkey bacon or sausage….I’ve never used anything other than bacon. If you try something else, let me know how they turn out!
It says to save two tablespoons of bacon grease but it never says what to do with it?
You sauté the onions and mushroom stems in the bacon grease.
I just finished making these to take to a superbowl party tonight. The filling is so good, so I just know they’re going to be delicious! I doubled the filling recipe, so I also have a bowl of leftover filling to take as a dip to go with crackers! Thanks for the recipe!
The filling is SO good- I’ve never used the filling as a dip on crackers but I’m sure it will be wonderful. I’ll have to try it next time!
[...] Bacon & Cream Cheese Stuffed 'Shrooms: Bacon and Cream Cheese Stuffed Mushrooms : Mountain Mama Cooks 8 oz bacon 1/2 cup finely minced sweet onion 1 clove garlic, minced 16 oz white button mushrooms 4 [...]
I had mushrooms, bacon and cream cheese leftover from another dish. I also had thirty minutes before neighbors would be showing for the Oscars. I Googled, found a friend’s recipe and got these done just in time for everyone to get settled with a drink in hand.
They are fabulous!
So glad to hear! And perfect with a glass of red wine! Sounds like a great night!
I’m always up for a different shroom recipe. This sounds like it’ll work. TTU {two thumbs up}