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Stuffed mushrooms with bacon and cheese Recipe

American · Appetizer · 35 min total

Juicy mushroom caps filled with a savory blend of crispy bacon, cream cheese, and cheddar, then baked until golden and bubbly. A perfect appetizer for any gathering.

Ingredients

• 24 large white mushrooms (about 1 lb), stems removed and finely chopped
• 6 slices bacon
• 8 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then crumble. Reserve 1 tablespoon bacon drippings.
3. In the same skillet, sauté chopped mushroom stems in reserved drippings over medium heat until softened, about 3 minutes. Add garlic and cook 1 minute more. Remove from heat.
4. In a bowl, combine cream cheese, cheddar, Parmesan, crumbled bacon, cooked mushroom stems, and black pepper. Mix until well blended.
5. Spoon the filling into each mushroom cap, mounding slightly. Arrange stuffed mushrooms on prepared baking sheet.
6. Bake for 15-20 minutes, until mushrooms are tender and filling is hot and lightly browned. Garnish with parsley if desired. Serve warm.

Tips

• To make ahead, prepare stuffed mushrooms up to a day in advance, cover, and refrigerate. Add 5 minutes to baking time.
• For extra flavor, add a pinch of cayenne or smoked paprika to the filling.
• Leftover filling can be spread on crackers or used as a dip.

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