Recipe originally published in 2011. Photos updated 2018.
These little beauties are my most requested appetizer. From clients to family gatherings, I am asked to make these Bacon and Cream Cheese Stuffed Mushrooms a lot. I don’t really mind though because these one bite appetizers are absolutely delicious.
These mushrooms play a small part in why my marriage is so strong. My husband has a soft spot for bacon and cream cheese. But then, again 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 back in his good graces. It doesn’t take a lot to make my man happy! Or maybe these mushrooms are really that good. 🙂
Or maybe all of it’s a lie. The reality is he’s still mad at me for dinging up his car. I swear I didn’t see the pole. I so wish I’d taken my car to the store. Lesson learned. But my hubby really does love these stuffed mushrooms. They’re his absolute favorite. And oh how I wish a plate of these made up for smashed rear fenders.
What’s a girl to do? (Start using the rear view mirror. That’s what.)
I like to use button mushrooms that are on the smaller side when making stuffed mushrooms. 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. A larger mushroom is not only harder to eat but they can be kind of blah with all that extra liquid. Go for smaller ones. Trust me.
And while I can promise that whomever you make these stuffed mushrooms for will likely fall madly in love with them and you, I can’t promise you he/she will quickly forgive you if you happen to crash their car. Consider yourself warned!
Happy cooking and thanks for reading. xo, Kelley
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!
- 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.
Recipe by Mountain Mama Cooks/ photos by Kellie Hatcher