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.

Bacon and Cream Cheese Stuffed Mushrooms |

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. πŸ™‚

Bacon and Cream Cheese Stuffed Mushrooms |

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.)

Bacon and Cream Cheese Stuffed Mushrooms |

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.

Bacon and Cream Cheese Stuffed Mushrooms |

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

Bacon and Cream Cheese Stuffed Mushrooms

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

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


  1. 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

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102 Responses to Bacon and Cream Cheese Stuffed Mushrooms

  1. omg love this! Cant wait to see you in May or sooner πŸ™‚

  2. Mrs. L says:

    I like your point on using smaller mushrooms, good tip! Since we like bacon, cheese and mushrooms, this is a perfect appetizer for us.

    • Kelley says:

      You just can’t go wrong with these– enjoy!!

    • Kayla says:

      I just made these for
      My husband and his family. They don’t eat pork πŸ™ 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

  3. Cmwaters says:

    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!

  4. sara says:

    I LOVE stuffed mushrooms! thanks for the amazing recipe– i can’t wait to try it out soon!

    maybe i’ll get engaged πŸ˜‰

  5. Gabbie says:

    I tried it yesterday… delicious!!! thank you so much for this recipe!!/gabbie/status/184330352939110401/photo/1

  6. arya says:

    Look so delicious. Good job. πŸ˜€
    I saw your blog on pinterest

  7. Alyssa says:

    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 πŸ™‚

  8. Corrie says:

    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.

  9. juanita says:

    Thank youuuuuuuuuuuuuuu, Mama !!!!!!!!!!

  10. Amy G says:


    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!

    • Kelley says:

      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!

    • bridget says:

      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

  11. Leanne says:

    Any idea how many mushrooms one batch makes?

  12. Becca says:

    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

  13. Rachel says:

    I loved these!! πŸ˜€ I’m sixteen and trying to learn how to cook, I made these for my sister and they were amazing! Thanks so much!

  14. Jillian B says:

    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!

  15. Faith says:

    I do the same with one addition crab. They are yummy!!

  16. Ali says:

    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!

  17. Vicki says:

    I followed the recipe exactly as directed…they are amazing! Thanks for the great recipe using ingredients I already had in the fridge.

  18. ncmomma says:

    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. πŸ™‚ Thanks for the recipe!

  19. Alyson says:

    Thank you SO much for this recipe! My husband and I love these….a little too much πŸ˜‰

  20. Corinne Cody says:

    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!!

  21. Rachel says:

    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 πŸ™‚ Thanks for sharing!

  22. John Rechul says:

    add a bit of worchestershire sauce and lemon to perk up the flavor!!! Not TOO much!!!

  23. Diane says:

    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..

  24. Hasna says:

    Sounds and looks delish! But, as I do not eat pork, would beef (or some other meat) work just the same?


    • Kelley says:

      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!

  25. mike says:

    It says to save two tablespoons of bacon grease but it never says what to do with it?

  26. Gale says:

    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!

  27. 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!

  28. I’m always up for a different shroom recipe. This sounds like it’ll work. TTU {two thumbs up}

  29. Sarah says:

    I do these all the time! SO yummy!! If you ever want to try something a little different try 1/2 breakfast sausage and 1/2 bacon… I know it sounds crazy but I’ve turned mushroom haters into mushroom worshipers with those!!

  30. Stacey says:

    I make these, but with ground sausage. Can’t wait to try with bacon.

  31. LMC says:

    Hi Kelley –

    I saw these posted on someone’s FB page ( with no attribution or link to you. Wasn’t sure if you were okay with that, or not.


  32. Diane says:

    This sounds so good your husband should overlook the dents . I Make a really quick stuffed mushroom (not at all on this level) for dinner. I hate the taste of raw mushroom so I melt butter and toss the small cremini’s in then put them on a baking sheet at 350 for 10-15minutes then I pull them out and fill them with Boursin with garlic and herbs and bake til puffed and golden. Never have any leftovers. I am making yours tonight, Hey, maybe I’ll get a car out of them LOL!

  33. laura says:

    these are great, this is almost the basic standard recipe, i add bell pepper onion and sometimes crab and green onion as well. i usually cook bacon then chop then fry up with vegetable oils the onion garlic bell peppers until moisture is out and then add to cream cheese. also a little chili powder doesn’t hurt. these are delicous!

  34. marilynne says:

    I have tried the bacon & cheese stuffed mushrooms. Loved them. I will use large field mushrooms next time and have them as a side dish to a T bone or rump steak.

  35. Tricia says:

    I just made these and they are AWESOME!!! I had a pound of mushrooms, that I found on sale, and I wanted to use before they went bad. The recipe made 27 mushrooms, varying sizes, and all 27 were devoured as soon as they were cool enough to handle. Unfortunately, I was not able to convert my non-mushroom loving family members πŸ™ But I was thinking the filling base, without the mushrooms, would be yummy stuffed inside baked or grilled jalapeΓ±o peppers. Thank you so much for the recipe!

  36. Jean says:

    Took these to a party and baked them in my meatball baker pan at their house. It smelt so good and they disappeared quite fast.

  37. Catherine Unger says:

    Delicious with sausage in place of bacon!

  38. Julianna rodarte says:

    try substituting the mushroom for a cherry tomato they are the bomb put the mixture in the cherry tomato and then top with bread crumbs

  39. Kim says:

    If you put a paper bag or parchment paper on a cookie sheet and line up you stemless mushrooms stem side down, bake them at 300 degrees until liquid oozes out.( 20 min. or so)
    Then remove them and stuff them and follow directions above,
    This eliminates the wet mushrooms and liquid that gathers on the cookie sheet.
    I bake them on parchment paper, too.

  40. amanda says:

    I made these for my mom and she loved them! They taste similar to the ones at longhorns… Im making them again right now for my fince! I know he will love them as much as i do. Thanks for sharing!

  41. Casey says:

    These were really good! My hubby and I loved the oniony, bacony flavor! I think a bit of crab in the mixture would put these over the top!!

  42. Crystal says:

    Hi Kelly, this recipe looks absolutely amazing and I’m gonna try it out tomorrow..I just wanted to know if I can use cheddar instead if parmesan?

  43. Eric Schram says:

    Yum Yum Cows Bum looks Delish

  44. Mrs Buttons says:

    Great recipe thank you – by accident I chucked in some breadcrumbs – they are cooking in the oven now and looking good – the smell is divine. Now I have this in my arsenal, I shall try variations. I am using mega enormous mushrooms – one per person is more than enough, and I have poured the bacon juice from the frying pan into the dish the mushrooms are cooking in. All looks amazing. X

  45. Carlie says:

    Just made these last weekend. They are amazing!! All my guests asked for the recipe and it exceeded my expectations. Wonderful appetizer and would most defiantly make again! (: thank you

  46. Linda says:

    These are amazing! I served them at a Halloween party on Thursday. I made extra stuffing to be used at another party a week later. Should I just keep extra stuffing in the refrigerator or should I freeze it.

  47. Annie says:

    I just wanted to tell you that I made over 50 of these last year at Christmas for 15 people, and there were ZERO leftovers. I can never make enough – they are SOOOO good. They have earned a permanent spot in my recipe binder! Never again will I love another mushroom. THANK YOU!!!!

  48. Margaret says:

    Hi Kelley!
    I’ve been making a different variation of stuffed mushrooms for a Thanksgiving appetizer for years and have been dying for a new recipe. I can’t WAIT to try these this year. I’m sure they will be delicious. You mentioned making the filling ahead of time. Have you done this method before? I’d like to make the filling the day before and then stuff them on Thanksgiving. My mouth is watering already. Thanks so much for the recipe.

  49. Kim says:

    I’ve been making these for years and learned a cool trick.
    Open a brown paper bag and put it on a cookie sheet. De-stem the mush rooms and put them upside down on the paper. Bake the at about 300 degrees for 10-15 minutes before stuffing them. This draws the liquid out and makes them much neater and easier to eat. Throw away the bag, raise the oven temperature, stuff and bake as directed.

  50. lovetocookcajun says:

    I do them on the bbq. Deeelicious!!

  51. jodi adams says:

    I just made these and everyone absolutely loved them. They’ve actually requested Mushroom mondays at my house!

  52. Sara says:

    Love these things! I made these for a neighborhood barbecue and they were a huge hit! Thanks for the recipe!

  53. Laura says:

    these are my mushrooms! Well, not really but close. Mine aren’t finger food though. When I cook my mushrooms I pour garlic butter over the top. You have to eat them with a fork but the sacrifice is worth it. πŸ™‚

  54. Erin says:

    Omg thank you!
    The stuffed mushrooms were awesome! So easy to make , I had a hard time not eating them all before the guests showed up!

  55. stephanie callahan says:

    I also chop up some green onions and mix them in the bacon and cream cheese

  56. Juliet says:

    Hi these sound amazing! I’m planning a picnic and wondering if anyone has had the patience to let them cool down – how do they go if served cold?

  57. Lakeisha says:

    These look amazing! I love stuffed mushrooms. I can’t wait to make these. Thanks for sharing this great recipe.

  58. […] Check out the full recipe on Mountain Mama Cooks. […]

  59. Pkaye says:

    Can you add spinach? If so do you recommend frozen drained spinach or chopped fresh spinach?

  60. Jamie says:

    I work in health care (local assisted living home to be exact) we do not get Holidays off, as you might imagine so I like bringing in treats to help those of us who have to work on holidays get through, am planning on making these and other appetizers for my co-workers and my self. Cant wait

  61. Linda says:

    These are exactly the way I cook mine. My sister taught me. And, yes, they are the most enjoyed appetizer bar none! I make them for Thanksgiving each year; getting ready to that in a couple of days! No matter how many I make, they will all be eaten. I agree with the smaller mushrooms being best for the reasons you listed and can I add one more reason: the mushroom to filling ratio is perfect when you can put the whole mushroom into your mouth at once. Thanks for your wonderful recipe page. Very nice.

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