Bacon and cheese stuffed mushrooms

Bacon and cheese stuffed mushrooms are the perfect delicious and easy appetizer to wow your guests. These flavorful bites are the perfect combination of savory bacon, gooey cheese, and earthy mushrooms. Let’s see why these bacon stuffed mushrooms deserve a spot in your next party menu.

Bacon and cheese stuffed mushrooms are a crowd-pleasing appetizer that have stood the test of time as a classic party dish. Not only are they simple to make, but they also have the perfect combination of flavors and textures that will leave your guests wanting more.

Why choose bacon and cheese stuffed mushrooms? Because they are:

• Easy to prepare: With just a few ingredients and minimal prep time, these filled mushrooms can be whipped up in no time. This makes them the perfect last-minute appetizer for unexpected guests or impromptu gatherings.
• Budget-friendly: Mushrooms and bacon are relatively inexpensive ingredients, making this dish a budget-friendly option for parties and events. You can also easily adjust the recipe to fit your desired quantity, making it suitable for both large and small gatherings.
• Versatile: While bacon and cheese is the classic filling for these stuffed mushrooms, you can also get creative and try different combinations. For example, you could substitute the bacon with prosciutto or swap out the cheese for a creamy herb filling.
• They are visually appealing: The combination of crisp bacon, melted cheese, and earthy mushrooms not only creates a delicious flavor profile but also makes for an aesthetically pleasing dish.

These are the best stuffed mushrooms because this recipe uses simple and fresh ingredients that come together in perfect harmony. Let’s take a closer look at this simple yet tasty recipe.

How to make bacon and cheese stuffed mushrooms

Ingredients for stuffed mushrooms

• White button mushrooms (or Portobello mushrooms): These are the two best types of mushrooms to use for stuffing due to their size and shape.
• Onion: Adds a sweet and savory flavor to the filling.
• Bacon: Provides a smoky and salty element to the dish.
• Cheese: I recommend using a combination of cheddar and mozzarella for maximum flavor.
• Fresh garlic: Adds a pop of freshness and helps balance out the richness of the bacon and cheese.
• Vegetable oil: Used for cooking the bacon and sautéing the filling.
• Salt and pepper: For seasoning to taste.
• Parsley: A sprinkle of fresh parsley adds a burst of color and a fresh, herbaceous flavor.

Substitutes

If you’re looking to switch things up or cater to different dietary needs, here are a few substitutes that work well in this recipe:

• For a vegetarian version, you can replace the bacon with sundried tomatoes or sautéed mushrooms for added texture.
• Any semi-hard cheese can substitute well for cheddar and mozzarella, such as Gouda or provolone.

Equipment

A few basic kitchen tools will make the preparation of bacon and cheese stuffed mushrooms a breeze:

• Cutting Board: For prepping your ingredients.
• Cheese Grater: To freshly grate your cheese for a smoother melt.
• Non-Stick Skillet: Ideal for cooking bacon and sautéing onions to perfection.
• Baking Sheet: Provides a flat surface for even cooking.
• Baking Paper: Prevents sticking and ensures easy cleanup. This is optional but helpful if using a baking sheet.

Step-by-step instructions

Preparations

1. Preheat your oven to 350°F.
2. Clean the mushrooms in cold water, and remove the stems (save these for the filling). Keep the cleaned mushrooms in cold water until ready to fill.
3. Grate the cheese, chop the onion, garlic, parsley, and finely chop the mushroom stems.

Cooking

1. Fry the bacon in a non-stick skillet until crispy. Remove and set aside on paper towels to drain the excess fat.
2. In the same skillet, add 1 tablespoon of vegetable oil and sauté the onion, garlic, and mushroom stems until tender.
3. Crumble the bacon into small pieces and mix with the sautéed vegetables, then add the cheese, salt, and pepper.
4. Fill each mushroom cap with the mixture and place on a baking dish.
4. Sprinkle cheese, in the middle of each mushroom.
5. Bake in the preheated oven for about 15-20 minutes, or until mushrooms are tender and the cheese is bubbly and golden.

Tips

• Don’t overcook the mushrooms: Mushrooms release water when cooked, so it’s important not to overbake them, or you’ll end up with soggy mushrooms because they lost too much water.
• Season well: Since mushrooms can be quite bland on their own, make sure you season the filling well to compensate.
• Variations in size: Depending on the size of your mushrooms, cooking times may vary, so keep an eye on them and adjust accordingly. Smaller mushrooms may only need 10-15 minutes in the oven.

Recipe variations

While this bacon and cheese stuffed mushroom recipe is already delicious on its own, there are a few variations you can try to switch things up:

• Crab stuffed mushrooms: Replace the bacon with crab meat for an indulgent twist on this classic appetizer.
• Spinach and feta stuffed mushrooms: For a vegetarian option, sauté spinach and mix it with crumbled feta cheese for a tangy and flavorful filling.
• Italian-style stuffed mushrooms: Use Italian sausage instead of bacon, add some diced tomatoes to the filling, and top each mushroom with a sprinkle of Parmesan cheese before baking.

What pairs well with bacon and cheese stuffed mushrooms

To create a well-rounded meal or an impressive party spread, consider pairing these delicious mushroom appetizers with other appetizers or dishes that complement their flavors. Here are a few suggestions that will elevate your dining experience:

• Bacon wrapped asparagus: these two dishes have complementary flavors and make for a delicious combination.
• Creamy garlic mashed potatoes: For a more filling option, these mashed potatoes are smooth, flavorful, and perfect for a comfort food feast.
• Greek lemon chicken skewers: The freshness of the lemon and herbs in these skewers will help balance out the richness of the stuffed mushrooms.
• Peach and green salad with blue cheese: The sweetness of the peaches and the tangy blue cheese will provide a nice contrast to the savory bacon and cheese stuffed mushrooms.

Frequently Asked Questions

What are the best mushrooms for stuffed mushrooms?

The best types of mushrooms to use are white button or Portobello, as they have a good shape and size for stuffing. Other good varieties include cremini, shiitake, and baby bella mushrooms.

Should you wash mushrooms before making stuffed mushrooms?

For this recipe I recommend washing them and keeping in cold water until ready to use, then patting them dry with a paper towel.

Why are my stuffed mushrooms soggy?

Soggy mushrooms are typically caused by overcooking. Mushrooms release water when cooked, so it’s important to keep an eye on them and not bake them for too long.

Can I make these stuffed mushrooms ahead of time?

Yes! You can prepare the filling and stuff the mushrooms a day in advance. Keep them refrigerated, covered, and simply bake them when you’re ready to serve.

Storing and reheating

These bacon and cheese stuffed mushrooms are best enjoyed fresh, but if you happen to have leftovers, store them in an airtight container in the refrigerator. They’ll keep well for up to 2-3 days. To reheat, place them in the oven at 350°F for about 5-10 minutes until heated through. Microwave is not recommended as I find the cheese reheats faster than the mushrooms, causing the cheese to melt and spill out of the mushrooms.

More appetizer recipes you’ll enjoy

If you loved these mushrooms, explore these delightful bacon appetizers for more culinary inspiration

• Spicy bacon wrapped smokies
• Bacon wrapped fried pickles
• Onion rings wrapped in bacon
• Bacon chicken tenders

Serving size and how to scale

This recipe makes about 22 medium button mushrooms. It is designed to serve as an appetizer for approximately 4-6 people, with each guest enjoying 3-4 stuffed mushrooms. If you’re catering to a larger crowd or wish to serve these as a main dish, you can easily double or triple the recipe. Adjust the baking time slightly if making a larger batch. Ensure all mushrooms are cooked through and the cheese is perfectly melted without bubbling and spilling out of the caps.

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