Bacon and Cheese Stuffed Mushrooms – delicious, homemade bite-sized mini-appetizers loved by adults and kids alike! The stuffing is made with Parmesan and Mozzarella cheeses, cream cheese, bacon bits, finely chopped green bell pepper, with a touch of Cayenne pepper. Baked in a small amount of butter, with a splash of lemon juice.
As most of my recipes are, this one is very easy to make. I made these mushrooms one day right after work at 6:00pm, and I was able to take pictures too, even though the days are noticeably shorter. That tells you how easy and fast these are to make.
First, you start by pre-baking the mushrooms in the oven to help them lose some of the moisture. Dip each mushroom cap in butter and place mushrooms caps side up in a medium baking dish. Bake for 10-15 minutes at 400 F:
Remove from the oven, and flip mushrooms over, draining any excess liquid from the caps:
Make the stuffing by mixing softened cream cheese, Parmesan cheese, Mozzarella cheese, bacon bits, finely chopped bell pepper, and a splash of cayenne pepper, season with salt if necessary:
Using a little spoon, fill each mushroom cap with a generous amount of stuffing, slightly mounding the mixture. Arrange the mushroom caps in the same baking dish:
Sprinkle a small amount of paprika over the cheese stuffed mushrooms (for color). Pour any remaining butter you have into the baking pan:
Bake for about 20 minutes until mushrooms are piping hot: