Smoky Stuffed Mushrooms Recipe

Introduction

Smoky stuffed mushrooms are a savory appetizer perfect for gatherings or a tasty snack. Filled with a creamy blend of bacon, cheese, and sautéed mushroom stems, these bite-sized treats deliver rich flavor and a satisfying texture.

Ingredients

• 12 button or cremini (baby portobello) mushrooms
• 7 slices bacon
• 1/4 cup diced onion
• 8 ounces cream cheese, room temperature
• 1/2 to 1 cup shredded sharp cheddar cheese
• Black pepper, to taste
• 1/2 teaspoon garlic powder
• 2 to 3 tablespoons butter or reserved bacon drippings
• 1/2 cup bread crumbs, seasoned or plain

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Clean the mushrooms and remove the stems, chopping the stems finely and setting them aside. Cook 3 slices of bacon until limp and the remaining 4 slices until crisp. Transfer all bacon to a paper towel-lined plate, reserving the drippings.
2. Step 2: Add the diced onion and chopped mushroom stems to the reserved bacon drippings and cook over medium heat until softened.
3. Step 3: Chop the crisp bacon into small pieces. In a mixing bowl, combine the cream cheese, crisp bacon, and shredded cheddar cheese.
4. Step 4: Stir in the cooked onion and mushroom mixture, black pepper, and garlic powder until well combined.
5. Step 5: Lightly grease a 9×13-inch casserole dish or sheet pan with cooking spray. Fill each mushroom cap generously with the cheese and bacon mixture.
6. Step 6: Cut the limp bacon slices into small pieces and place one piece on top of each filled mushroom. Sprinkle bread crumbs over the mushrooms and drizzle with reserved bacon drippings or melted butter.
7. Step 7: Bake in the preheated oven for 20 minutes, until the tops are golden brown. Serve warm and enjoy!

Tips & Variations

• For extra smokiness, add a pinch of smoked paprika to the cheese mixture.
• Use panko bread crumbs for a lighter, crunchier topping.
• Substitute turkey bacon for a leaner option.
• To make it vegetarian, omit bacon and add sautéed chopped walnuts for texture.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10 minutes or until warmed through to maintain crisp topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed mushrooms ahead of time?

Yes, you can assemble the mushrooms a few hours in advance and keep them refrigerated. Add the bread crumbs and drippings just before baking to keep the topping crisp.

Can I freeze the stuffed mushrooms?

Freezing is not recommended as the mushrooms may become watery and the texture can change when thawed. It’s best to enjoy them fresh or refrigerated for short-term storage.

Smoky Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

Smoky Stuffed Mushrooms combine savory bacon, creamy cheese, and seasoned breadcrumbs baked to golden perfection for a deliciously rich appetizer or snack.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms

• 12 button or cremini (baby portobello) mushrooms

Bacon and Saute

• 7 slices bacon
• 1/4 cup diced onion

Cheese Filling

• 8 ounces cream cheese, room temperature
• 1/2 – 1 cup shredded sharp cheddar cheese
• Black pepper, to taste
• 1/2 teaspoon garlic powder

Finishing Touches

• 2–3 tablespoons butter or reserved bacon drippings
• 1/2 cup bread crumbs, seasoned or plain

Instructions

1. Preheat and Prepare Mushrooms: Preheat the oven to 350 degrees F. Clean the mushrooms thoroughly and carefully remove the stems, setting the stems aside for later use.
2. Cook Bacon: Cook 3 slices of bacon until limp and set aside. Cook the remaining 4 slices until crisp. Drain cooked bacon on a paper towel-lined plate, reserving the bacon drippings for cooking and finishing.
3. Sauté Onion and Mushroom Stems: In a skillet with the reserved bacon drippings, sauté the diced onion and chopped mushroom stems until they become soft and fragrant.
4. Mix Cheese Filling: Chop the crisp bacon into small pieces. In a mixing bowl, combine the cream cheese, crisp bacon pieces, shredded cheddar cheese, sautéed onion/mushroom mixture, black pepper, and garlic powder, mixing well to form a creamy filling.
5. Fill Mushrooms: Spray a 9×13-inch casserole dish or sheet pan with cooking spray. Spoon the cheese filling generously into each hollowed mushroom cap.
6. Top with Bacon and Breadcrumbs: Cut the limp bacon slices into small pieces and place one piece atop each filled mushroom. Sprinkle bread crumbs over the bacon-covered mushrooms, then drizzle with melted butter or reserved bacon drippings for added richness and moisture.
7. Bake: Bake in the preheated oven for 20 minutes, or until the tops are golden brown and bubbly. Remove from oven and serve warm. Enjoy this smoky and cheesy appetizer!

Notes

• Ensure the cream cheese is at room temperature for easier mixing.
• You can adjust the amount of cheddar cheese to your taste preference.
• Use seasoned bread crumbs for extra flavor or plain with added seasoning.
• Make sure to cook bacon properly to get both limp and crispy textures as directed.
• For a non-pork variation, substitute bacon with turkey bacon or smoked tempeh.

Keywords: stuffed mushrooms, bacon appetizer, cheesy mushrooms, baked mushrooms, smoky appetizer