If you know me, you know I am a stuffed mushroom girl through and through! I love them any way I can get them, but my bacon stuffed mushrooms are extra special. Loaded with crispy bacon, tangy cream cheese, and fresh green onions, these mushrooms are a total umami bomb! The crispy Panko and Parmesan topping takes them to the next level and beautifully balances out the creamy filling. They’re one of my favorite easy apps to serve on game day!
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These bacon stuffed mushrooms are a great changeup from my favorite classic sausage stuffed mushrooms. The bacon makes them a bit lighter, but they still pack a punch! The flavor reminds me a lot of loaded baked potatoes but in a convenient, bite-sized form that’s perfect for snacking!
What’s in This Bacon Stuffed Mushrooms Recipe?
- Mushrooms: I like cremini mushrooms best for this recipe. Mushrooms shrink significantly as they cook. If possible, choose large “stuffer mushrooms.”
- Bacon: Crumbled cooked bacon adds a classic salty and umami flavor to the filling, as well as a bit of crunch!
- Cream Cheese: Makes the filling rich, creamy, and tangy.
- Green Onions: Add a mild and fresh onion flavor to the filling, plus a pop of color!
- Garlic: Enhances the savory flavor of the filling.
- Cheese: Parmesan cheese adds a savory umami flavor to the topping.
- Breadcrumbs: Panko breadcrumbs make the topping nice and crispy. Regular or Italian breadcrumbs will also work but won’t be quite as crisp.
- Paprika: Adds a subtle earthy and peppery taste to the topping.
Tips for Success
- I like to simply wipe or brush the dirt off of my mushrooms to keep them from getting waterlogged, but a quick rinse and pat dry also works well. Damp mushrooms will turn rubbery in the oven!
- The breadcrumb topping and the mushroom stuffing mixtures can be made up to 3 days ahead. Place in separate airtight containers and refrigerate.
- You should cook these mushrooms uncovered to help dry them out and crisp up the topping. Covered mushrooms will steam and turn soft.
How to Store and Reheat
Store leftover bacon stuffed mushrooms in resealable bags or airtight containers and store them in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat in a 350°F oven uncovered for 5-10 minutes if refrigerated or 10-15 minutes if frozen.
Serving Suggestions
These bacon stuffed mushrooms are one of my favorite easy appetizers to make for game day or the holidays. They’re super yummy on any appetizer spread, and they taste especially great when paired with spinach artichoke dip, white queso, and my favorite baked chicken wings!
Bacon Stuffed Mushrooms Recipe
Ingredients
- 16 ounces large cremini mushrooms
- 8 slices crumbled cooked bacon
- 8 ounces cream cheese room temperature (1 brick)
- 2 green onions chopped
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons freshly shredded Parmesan cheese
- 2 tablespoons Panko breadcrumbs
- ¼ teaspoon ground paprika
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F.
- Wash the mushrooms, and remove the caps.16 ounces large cremini mushrooms
- In a bowl, combine the bacon crumbles, cream cheese, green onions, garlic, salt, and pepper.8 slices crumbled cooked bacon, 8 ounces cream cheese, 2 green onions, 2 cloves garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Stuff each mushroom with the filling.
- In a small bowl, combine the Parmesan cheese, Panko breadcrumbs, and paprika. Then, sprinkle the mixture over each mushroom. Drizzle olive oil over the tops.3 tablespoons freshly shredded Parmesan cheese, 2 tablespoons Panko breadcrumbs, ¼ teaspoon ground paprika, Olive oil
- Bake for 15 minutes until the mushrooms are tender and the tops are golden brown.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bacon Stuffed Mushrooms Step by Step
Mix the Filling: Preheat your oven to 375°F. Wash 16 ounces of large cremini mushrooms, and remove the caps. In a bowl, combine 8 slices of crumbled cooked bacon, 8 ounces (1 brick) of cream cheese, 2 sliced green onions, 2 minced cloves of garlic, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Stuff the Mushrooms: Stuff each mushroom with the filling.
Top the Mushrooms: In a small bowl, combine 3 tablespoons of freshly shredded Parmesan cheese, 2 tablespoons of Panko breadcrumbs, and ¼ teaspoon of ground paprika. Then, sprinkle the mixture over each mushroom. Drizzle olive oil over the tops.
Bake the Mushrooms: Bake for 15 minutes until the mushrooms are tender and the tops are golden brown.
