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.
These mushrooms might play a small part in why my marriage is so strong. My husband can be pretty upset with me (over something I DIDN’T do- obviously!) and these mushrooms will make him forget all about it. He LOVES these things. Dare I say, more than me?
I like to use button mushrooms on the smaller side. Let me explain: 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.
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!
Bacon and Cream Cheese Stuffed Mushrooms
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
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.
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 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 !!!!!!!!!!
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!
Any idea how many mushrooms one batch makes?
About 24 medium size mushrooms.