Description
These Bacon Stuffed Mushrooms are savory, cheesy, and packed with crispy bacon and earthy mushrooms. Perfect for parties, cozy nights, or quick snacks, they’ll be devoured in no time.
Ingredients
Units
Scale
- 12 large mushrooms (button or cremini)
- 6 slices bacon (crispy and crumbled)
- 8 oz cream cheese (softened)
- 2 cloves garlic (minced)
- 2 green onions (finely chopped)
- 1/4 cup Parmesan cheese (grated)
- 1/4 cup Mozzarella cheese (shredded)
- 2 tbsp breadcrumbs (optional)
- Salt and pepper to taste
Instructions
- repare the Mushrooms: Preheat oven to 375°F (190°C). Clean the mushrooms and remove the stems, setting both caps and stems aside.
- Cook the Bacon: Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
- Make the Filling: In a bowl, mix cream cheese, garlic, green onions, crumbled bacon, Parmesan, Mozzarella, and breadcrumbs (optional). Season with salt and pepper.
- Stuff the Mushrooms: Fill mushroom caps with the cheese and bacon mixture, pressing it down slightly. Arrange in a greased 9×13-inch baking dish.
- Bake: Bake for 20-25 minutes, or until mushrooms are tender and the filling is golden and bubbly.
- Serve: Allow the mushrooms to cool for a few minutes, then serve warm.
Notes
- Make Ahead: Assemble the stuffed mushrooms and refrigerate up to 1 day in advance. Bake when ready.
- Cheese Options: Substitute Mozzarella with cheddar or goat cheese for different flavors.
- Spicy Option: Add chopped jalapeños or red pepper flakes to the filling for heat.
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 250
- Sugar: 2g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 35mg