Description
These Bacon Stuffed Mushrooms combine creamy cheeses, savory bacon, and fresh green onions for a mouth-watering appetizer that’s perfect for parties and gatherings. The mushrooms are filled with a rich mixture of cream cheese, cheddar, Parmesan, and bacon, then baked to golden perfection for a crispy, flavorful bite in every mushroom cap.
Ingredients
Scale
Cheese Mixture
- 8 oz cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, shredded
- ¼ cup grated Parmesan cheese
Bacon Mixture
- 16 oz bacon, cooked, drained, and chopped
- 1 bunch green onions, chopped (green parts only)
Mushrooms
- 36-48 button mushrooms, washed and stems removed
Instructions
- Prepare Mushrooms: Clean the button mushrooms thoroughly and carefully remove their stems, setting the caps aside for stuffing and discarding or saving the stems for another use.
- Cook Bacon: Cook the bacon over medium heat until crispy, then drain on paper towels and chop into small pieces.
- Make Filling: In a large bowl, combine the softened cream cheese, shredded sharp cheddar, grated Parmesan, chopped cooked bacon, and chopped green onions. Mix thoroughly until the mixture is smooth and well blended.
- Stuff Mushrooms: Carefully fill each mushroom cap with the cheese and bacon mixture, packing it generously without overflowing.
- Bake: Preheat your oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or a lightly greased baking dish. Bake for 25-30 minutes or until the mushrooms are tender and the filling is bubbly and slightly golden on top.
- Serve: Remove from oven and let cool slightly before serving warm as a savory appetizer or party snack.
Notes
- You can prep the filling mixture in advance and stuff the mushrooms just before baking to save time.
- For extra flavor, sprinkle a little smoked paprika or garlic powder into the filling mixture.
- Make sure mushrooms are dry before stuffing to prevent sogginess during baking.
- If you want a vegetarian version, omit bacon and add chopped nuts or sun-dried tomatoes instead.
