These cheesy stuffed mushrooms are filled with a savory mix of garlic, cream cheese, parmesan, herbs, and crispy turkey bacon, then baked until golden and bubbling. They are an easy, elegant appetizer that you can prep ahead. Mushrooms also bring something unique to the table. According to the Mushroom Council, they are one of the only natural sources of vitamin D in the produce aisle, because they can convert ultraviolet light into vitamin D (Mushroom Council).
Key Takeaways
- Pre-baking the caps removes excess water, so the filling stays rich.
- The chopped stems go into the filling, so nothing is wasted.
- Assemble up to a day ahead and bake just before serving.
Why You Will Love These Stuffed Mushrooms
- Bite-size: Each one is the perfect two-bite appetizer.
- Make-ahead: In fact, you can fill them a day ahead.
- Crowd-pleasing: Cheesy, savory, and rich, so they disappear fast.
- Adaptable: For example, swap the bacon for spinach or sausage.
Stuffed Mushrooms Ingredients
- Cremini or white mushrooms: Medium-large caps hold the most filling.
- Cream cheese: Softened, for a creamy base.
- Parmesan and mozzarella: Together, they give flavor and melt.
- Turkey bacon: Cooked and crumbled, for a smoky crunch.
- Garlic, herbs, and breadcrumbs: Finally, they add aroma and texture.
How to Make Stuffed Mushrooms
The exact measurements are in the recipe card at the end of this post. In short, here is the method.
1. Prep the caps. First, wipe the mushrooms clean, remove the stems, and chop the stems finely.
2. Pre-bake. Next, bake the caps upside down at 400°F (200°C) for 10 minutes. Then drain any liquid.
3. Make the filling. Meanwhile, sauté the stems and garlic until dry. After that, mix with the cream cheese, parmesan, bacon, herbs, and breadcrumbs.
4. Stuff and bake. Finally, fill the caps, top with mozzarella, and bake for 12 to 15 minutes until golden.
Tips for the Best Stuffed Mushrooms
- Do not soak mushrooms. Instead, wipe them with a damp towel so they do not absorb water.
- Cook the stems dry. Otherwise, the filling turns watery.
- Mound the filling. In addition, a generous dome looks better and browns nicely.
- Broil to finish. For extra color, broil for the last minute.
Frequently Asked Questions
Can I make stuffed mushrooms ahead?
Yes. Fill them up to 24 hours ahead, cover, and refrigerate. Then bake just before serving, adding a few minutes.
Can I make them vegetarian?
Of course. Simply replace the bacon with chopped spinach or sun-dried tomatoes.
Which mushrooms work best?
Cremini have the most flavor. However, white button mushrooms work well too.
Final Thoughts
All things considered, these stuffed mushrooms are an easy appetizer that looks impressive. They are cheesy, savory, and perfect for any gathering.
For more party bites, try our avocado deviled eggs or our caprese skewers.
AuthorEmma food bloggerDifficultyBeginnerMushroom caps pre-baked, then filled with cream cheese, parmesan, garlic, herbs, and turkey bacon and baked golden. Makes 24.
Mushrooms
Filling
Topping
Prep. Heat the oven to 400°F (200°C). Wipe the mushrooms, remove the stems, and finely chop the stems.
Pre-bake. Brush the caps with oil and bake upside down for 10 minutes. Drain any liquid.
Cook the stems. Sauté the chopped stems and garlic until dry, about 5 minutes. Cool slightly.
Mix the filling. Combine the stems with the cream cheese, parmesan, bacon, parsley, breadcrumbs, salt, and pepper.
Stuff and bake. Mound the filling into the caps, top with mozzarella, and bake 12–15 minutes until golden. Serve warm.
6 servings
4 mushrooms
- Amount per serving
- Calories205
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 7g35%
- Trans Fat 0g
- Cholesterol 38mg13%
- Sodium 345mg15%
- Total Carbohydrate 6g3%
- Dietary Fiber 1g4%
- Total Sugars 2g
- Protein 10g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Mushrooms
Filling
Topping
Sources
- Mushroom Council, Mushrooms: A Vitamin D Powerhouse in the Produce Aisle
