Stuffed Mushrooms with Cream Cheese and Bacon are a delicious and savory appetizer that’s perfect for parties, gatherings, or as a tasty snack. The combination of creamy cheese, crispy bacon, and flavorful herbs stuffed into tender mushroom caps creates a mouthwatering treat that everyone will love. These mushrooms are easy to prepare and can be made ahead of time for convenience!
Ingredients List
For the Stuffed Mushrooms
- 1 pound large white or cremini mushrooms (stems removed)
- 8 oz cream cheese (softened)
- 4 slices cooked bacon (crumbled)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Olive oil (for drizzling)
Timing
Preparing Stuffed Mushrooms with Cream Cheese and Bacon takes about 15 minutes for prep and 20-25 minutes for baking, totaling approximately 35-40 minutes.
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Mushroom Caps
- Clean the Mushrooms: Gently wipe the mushrooms with a damp paper towel to clean them. Remove the stems and set them aside.
- Drizzle with Olive Oil: Place the mushroom caps on the prepared baking sheet and drizzle with a little olive oil. Season with salt and pepper.
Step 3: Make the Filling
- Mix the Filling: In a mixing bowl, combine the softened cream cheese, crumbled bacon, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
Step 4: Stuff the Mushrooms
- Fill the Caps: Using a spoon or a piping bag, generously fill each mushroom cap with the cream cheese and bacon mixture.
Step 5: Bake the Mushrooms
- Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Step 6: Serve
- Garnish and Serve: Remove the mushrooms from the oven and let them cool slightly. Garnish with additional chopped parsley if desired, and serve warm.
Nutritional Information
Here’s a quick glance at the nutritional profile of Stuffed Mushrooms with Cream Cheese and Bacon (per mushroom, assuming 12 servings):
| Nutrient | Amount per Mushroom |
|---|---|
| Calories | 60 |
| Protein | 4g |
| Fat | 5g |
| Carbohydrates | 1g |
| Fiber | 0g |
Tips for Customization
- Add More Cheese: Incorporate shredded cheddar or mozzarella for added flavor and creaminess.
- Herb Variations: Experiment with different herbs like thyme, chives, or rosemary for a unique twist.
- Spicy Option: Add some chopped jalapeños or red pepper flakes to the filling for a spicy kick.
Serving Suggestions
Stuffed Mushrooms with Cream Cheese and Bacon pair well with:
- A fresh garden salad for a light meal.
- A variety of dipping sauces, such as ranch or marinara.
Common Mistakes to Avoid
- Overstuffing the Mushrooms: Be careful not to overfill the caps, as the filling can overflow during baking.
- Using Cold Cream Cheese: Make sure the cream cheese is softened for easy mixing and a smooth filling.
- Not Baking Long Enough: Ensure the mushrooms are baked until tender; undercooked mushrooms can be chewy.
Storing Tips for the Recipe
Stuffed Mushrooms with Cream Cheese and Bacon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to warm them through.
Conclusion
In just about 35-40 minutes, you can create Stuffed Mushrooms with Cream Cheese and Bacon, a delightful appetizer that’s sure to impress your guests. With their rich flavors and creamy filling, these mushrooms are a must-try for any gathering!
FAQs
Can I make these stuffed mushrooms ahead of time?
Yes! You can prepare the stuffed mushrooms a day in advance and store them in the refrigerator before baking.
Can I use other types of mushrooms?
Absolutely! You can use any variety of mushrooms, such as portobello or shiitake, but adjust the cooking time as needed.
What can I serve with these stuffed mushrooms?
These mushrooms are great on their own, but they also pair well with cocktails or as part of a charcuterie board.
Can I freeze stuffed mushrooms?
Yes! You can freeze the uncooked stuffed mushrooms. Just thaw and bake them when you’re ready to serve.
Stuffed Mushrooms with Cream Cheese and Bacon Recipe
Ingredients
- For the Stuffed Mushrooms
- • 1 pound large white or cremini mushrooms (stems removed)
- • 8 oz cream cheese (softened)
- • 4 slices cooked bacon (crumbled)
- • 1/4 cup grated Parmesan cheese
- • 2 tablespoons fresh parsley (chopped)
- • 1 teaspoon garlic powder
- • 1/2 teaspoon onion powder
- • Salt and pepper to taste
- • Olive oil (for drizzling)
Instructions
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Mushroom Caps
Gently wipe the mushrooms with a damp paper towel to clean them. Remove the stems and set them aside.
Place the mushroom caps on the prepared baking sheet and drizzle with a little olive oil. Season with salt and pepper.
Step 3: Make the Filling
In a mixing bowl, combine the softened cream cheese, crumbled bacon, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
Step 4: Stuff the Mushrooms
Using a spoon or a piping bag, generously fill each mushroom cap with the cream cheese and bacon mixture.
Step 5: Bake the Mushrooms
Place the stuffed mushrooms in the preheated oven and bake for 20–25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
Step 6: Serve
Remove the mushrooms from the oven and let them cool slightly. Garnish with additional chopped parsley if desired, and serve warm.
