If you’re looking for an easy yet impressive appetizer, these bacon stuffed mushrooms are the way to go! Each bite is packed with savory, smoky bacon, creamy cheese, and garlicky goodness, all nestled in tender mushroom caps. They’re perfect for parties, holidays, or just because you’re craving something delicious. Best of all, they come together in just 30 minutes!

Why You’ll Love This Recipe

Simple ingredients, big flavor – Bacon, cheese, and mushrooms? Yes, please!
Quick and easy – Ready in under 30 minutes with minimal prep.
Great for any occasion – Perfect as an appetizer or a snack.

Ingredients

(A quick preview—find the full ingredient list below!)

Large white or cremini mushrooms
Bacon, cooked and crumbled
Cream cheese, softened
Garlic and green onions
Parmesan cheese
A pinch of black pepper

Directions

Step 1: Prep the Mushrooms

Wipe the mushrooms clean and remove the stems. Chop the stems finely and set aside.

Step 2: Cook the Bacon and Filling

In a pan, cook the chopped mushroom stems, garlic, and green onions until softened. Add the cream cheese, Parmesan, and crumbled bacon, stirring until creamy.

Step 3: Stuff the Mushrooms

Spoon the bacon-cheese filling into each mushroom cap, packing it in generously.

Step 4: Bake to Perfection

Arrange the stuffed mushrooms on a baking sheet and bake at 375°F (190°C) for 15-18 minutes, until golden and bubbly.

Expert Tips and Tricks

Use room temperature cream cheese – It blends more easily into the filling.
Don’t soak the mushrooms – Wipe them clean instead of rinsing to avoid excess moisture.
Make them crispy – Broil for the last 1-2 minutes for a golden top.

Recipe Variations and Possible Substitutions

Make it spicy – Add a pinch of red pepper flakes.
Use different cheeses – Cheddar or mozzarella work great too.
Try sausage instead of bacon – Cooked crumbled sausage is a delicious swap!

Serving and Pairing Suggestions

Serve with a dipping sauce – A side of ranch or garlic aioli is amazing.
Pair with a glass of wine – A crisp white wine like Sauvignon Blanc complements the flavors.
Great with other appetizers – Serve alongside a charcuterie board or deviled eggs.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10 minutes or in the air fryer for a few minutes.

FAQs

Can I make these ahead of time?
Yes! Assemble them a few hours ahead, store in the fridge, and bake before serving.
Can I freeze stuffed mushrooms?
It’s best to freeze them before baking. Bake straight from frozen, adding a few extra minutes.
What mushrooms work best?
White button or cremini mushrooms hold their shape well and have great flavor.
How do I keep them from getting soggy?
Avoid washing the mushrooms with water—just wipe them clean with a damp cloth.

Conclusion

These bacon stuffed mushrooms are savory, creamy, and packed with flavor—a guaranteed hit at any gathering! Easy to make, even easier to eat, and impossible to resist!

The Best Bacon Stuffed Mushrooms – A Crowd-Pleasing Appetizer

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These bacon stuffed mushrooms are a savory delight, combining smoky bacon, creamy cheese, and tender mushroom caps. Perfect for parties, holidays, or as a delectable snack, they come together in just 30 minutes and are sure to impress!

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24–28 stuffed mushrooms (12–14 servings) 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound (approximately 450g) large white or cremini mushrooms
6 slices bacon, cooked and crumbled
8 ounces (225g) cream cheese, softened
2 cloves garlic, minced
2 green onions, finely chopped
1/4 cup (25g) grated Parmesan cheese
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems and set them aside.
Cook the Filling: In a skillet over medium heat, sauté the chopped mushroom stems, minced garlic, and green onions until softened, about 3-4 minutes. Add the softened cream cheese, grated Parmesan, and crumbled bacon to the skillet. Stir until the mixture is well combined and creamy. Season with black pepper to taste.
Stuff the Mushrooms: Arrange the mushroom caps on a baking sheet. Spoon the bacon-cheese mixture into each cap, mounding it slightly.
Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the tops are golden and the mushrooms are tender.
Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy warm.

Notes

For a crispier top, switch the oven to broil for the last 1-2 minutes of baking, keeping a close eye to prevent burning.
Feel free to experiment with different cheeses, such as cheddar or mozzarella, for varied flavors.
To add a spicy kick, incorporate a pinch of red pepper flakes into the filling.