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Bacon and Cream Cheese Stuffed Mushrooms
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The perfect appetizer for any party, these bacon and cream cheese stuffed mushrooms are delicious. They're easy to make and look great on a plate.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
14 reviews
ingredients
25 large button mushrooms
6 slices bacon
1 small onion, finely chopped
8 ounces cream cheese, softened
directions
Preheat the oven to 350 degrees F.
Wipe the mushrooms with a paper towel to remove any dirt. Remove the stems and discard (or save for another use) all but 8 of them. Chop the reserved stems and set aside.
Cook the bacon in a heavy skillet over medium-high heat until just crispy. Remove the bacon to paper toweling to drain. Do not drain the fat from the skillet.
Add the onion and chopped mushroom stems and cook, stirring frequently, until the onion is soft. Drain off the excess grease.
Crumble the bacon and place in a bowl with the cream cheese. Add the onion mixture and mix well.
Stuff each mushroom cap with some of the cream cheese mixture. Place in a baking pan or on a rimmed baking sheet and bake at 350 degrees F for 10-15 minutes or until the cream cheese is bubbly.
Turn the broiler on and let cook just until the tops of the mushrooms are golden brown.
Remove from the oven and let cool for 2-3 minutes before serving.
nutrition data
46 calories, 4 grams fat, 1 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
October 24, 2018
SO GOOD!!!!!
December 16, 2012
Made these for Christmas last year and just disappeared! Makin' 'em again this year! Yumm!
April 10, 2012
I added shreeded cheese to the mix ......they were amazing
September 5, 2011
Great recipe! We make stuffed mushrooms quite a bit. No more searching for that perfect recipe. This is it! Very simple and not many ingredients too!
December 21, 2008
Very good and very easy to make. Will definitely make these again.
November 3, 2007
Delicious-I changed it a little,though. Added sherry,garlic and enough breadcrumbs to make a nice filling. Will make it again with Portabellos.Company gobbled all of it/I took a pic but ????
October 13, 2007
it is good i love it
August 10, 2006
I made these as a 2nd date appetizer, and he LOVED them. The only thing I did different was added minced garlic to the mushrooms and onions while I sauteed them. Also I took some bread crumbs and melted butter and mixed that with some minced garlic and put them on top of the mushrooms. Oh yeah I also used the Big portabello (3) of them and still had leftover mix. So 4 large potabella's would be great, I just bought small ones to use as the mix. Thanks, he has already asked me to invite him back for them again :)~
April 11, 2006
I had an appetizer party and these were the hit of the night (I had 10 different appetizers + veggie and cheese and cracker platters)I was very glad there were no nut products in case of alergies. 4 people asked the recipe. Very good and easy to make too.
March 10, 2006
SMASHING!!! I thought I died and went to heaven when I tasted these! Really a knockout for parties too. Thanks for the great recipe!
March 9, 2006
The preparation easy, the taste good. The recipe was rather vague on how to cook the stuffed mushrooms. I put them in the pan that I fried the bacon in, with a light coat of bacon fat on the bottom, and baked them in that pan. Worked great. I used mushrooms that were about 1 1/2" across and they took about 30 minutes of cooking time to be cooked all the way through. We will have these often.
April 11, 2005
Absolutely fabulous, I wouldn't change a thing. The bacon added a wonderful flavor to the mushrooms.
April 9, 2005
I thought this recipe was delicious!! My mom isn't a big fan of mushrooms and she still loved them. I ended up using 4 slices of bacon rather than 6 because I had plenty of bacon.
November 30, 2004
Excellent and easy to make. Where a great start to a meal.