• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Chicken
  • Pasta
  • Salads
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Chicken
    • Pasta
    • Salads
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Bacon and Cheese Stuffed Mushrooms

    Published: Oct 16, 2014 / 19 Comments

    140.1K shares
    • Facebook1.7K
    Recipe Print

    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.

    Bacon and Cheese Stuffed Mushrooms in a skillet

    As most of my recipes are, this one is very easy to make. I made these bacon and cheese stuffed 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.  These mushrooms are a great appetizer to serve before pasta dish, such as Creamy Chicken Pasta with Sun-Dried Tomato and Mozzarella Sauce or Chicken Pesto Pasta with Mushrooms.

    Cook's tips

    • Clean mushrooms by carefully wiping them with a damp paper towel.
    • When making the cheese stuffing, make sure the cream cheese is softened but not too soft. The cheese stuffing should be very thick and should be able to hold its shape.
    • Once the stuffed mushrooms are done, add lemon juice to the butter. Use butter for dipping bread.
    • Garnish stuffed mushrooms with freshly diced bell pepper, chopped green onions, or chopped parsley.

    Bacon and Cheese Stuffed Mushrooms

    How to make stuffed mushrooms

    First, 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:
    baking mushrooms in a casserole dish (step-by-step photos)
    Remove from the oven, and flip mushrooms over, draining any excess liquid from the caps:
    flipping mushrooms over in a casserole dips (step-by-step photos)
    Make the cheese and bacon 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:
    making mushroom stuffing with cream cheese, Parmesan cheese, Mozzarella cheese and bacon (step-by-step photos)
    Using a little spoon, fill each mushroom cap with a generous amount of cheese and bacon stuffing, slightly mounding the mixture. Arrange the mushroom caps in the same baking dish:
    stuffing mushrooms with cheese stuffing (process shot)
    Sprinkle a small amount of paprika over the cheese stuffed mushrooms (for color). Pour any remaining butter you have into the baking pan:
    sprinkling paprika over bacon and cheese stuffed mushrooms (process shot)
    Bake cheese and bacon stuffed mushrooms for about 20 minutes until mushrooms are piping hot:
    baking cheese and bacon stuffed mushrooms in the oven (step-by-step photos)

    cheese and bacon stuffed mushrooms
    4.88 from 24 votes

    Bacon and Cheese Stuffed Mushrooms

    Bacon and Cheese Stuffed Mushrooms - 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.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Appetizer
    Cuisine American
    Servings 20 stuffed mushrooms
    Calories per serving 66 kcal
    Author: Julia

    Ingredients

    • 10 oz mushrooms (20 small whole mushrooms)
    • 2 oz butter , melted
    • 4 oz cream cheese , slightly softened
    • ½ cup Parmesan cheese , shredded
    • ¼ cup Mozzarella cheese , shredded
    • 2 slices bacon , cooked and finely chopped
    • ¼ green bell pepper , very finely chopped
    • salt
    • cayenne pepper
    • paprika
    • fresh lemon juice , optional

    Instructions 

    • Preheat oven to 400 degrees F. Grease a medium baking dish with a small amount of butter.
    • Clean mushrooms with a damp paper towel. Carefully break off stems.
    • Dip all mushrooms into melted butter to coat the outside of the caps. You will have some butter left - use it later to pour into the baking pan. Place mushroom caps upside down (caps side up) into the baking dish, sprinkle a little bit of salt on top, and bake for 10-15 min to get extra water out.
    • After 10-15 minutes, remove mushrooms from the oven, flip them all over, draining the caps of any accumulated liquid - drain it right back into the baking dish.
    • In the mean time, in a medium bowl combine and mix softened cream cheese, Parmesan cheese, Mozzarella cheese, bacon bits, finely chopped bell pepper, a splash of cayenne pepper. Season with salt to taste. Note: cream cheese should be softened but not too soft, not melted. Mixture should be very thick.
    • Using a little spoon, fill each mushroom cap with a generous amount of cheese and bacon 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, mainly). Pour any remaining butter you have into the baking pan, not over the stuffed mushrooms directly, but in the bottom of the pan.
    • Bake for 20 minutes in the preheated oven, or until the cheese and bacon stuffed mushrooms are piping hot.
    • Optional: Add lemon juice to the butter in the end.
    • Garnish mushrooms with freshly diced bell pepper, chopped green onions, or parsley.

    Nutrition

    Nutrition Information
    Bacon and Cheese Stuffed Mushrooms
    Serving Size
     
    5 g
    Amount per Serving
    Calories
    66
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    16
    mg
    5
    %
    Sodium
     
    102
    mg
    4
    %
    Potassium
     
    62
    mg
    2
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    180
    IU
    4
    %
    Vitamin C
     
    1.5
    mg
    2
    %
    Calcium
     
    43
    mg
    4
    %
    Iron
     
    0.1
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword baked mushrooms, oven-roasted mushrooms, stuffed mushrooms
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Roasted Eggplant, Spinach, Quinoa, and Feta Salad
    Spinach and Spaghetti Squash Dip »
    140.1K shares
    • Facebook1.7K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. MJ

      February 06, 2023 at 5:40 pm

      This recipe is delicious! I am doing low carb - this is perfect & yummy. I have a few for my lunch or as a side to chicken for dinner

      Reply
      • Julia

        February 13, 2023 at 7:07 pm

        So glad you enjoyed this recipe. Thank you for this feedback and 5-star review! 🙂

        Reply
    2. Christine Webb

      July 12, 2020 at 3:12 pm

      This is my go to for stuffed shrooms! My son in law LOVES these!

      Reply
    3. Tiff’s Twisted Kitchen

      September 08, 2019 at 3:59 pm

      This Hit the Spot! Wanted a “Lil Tasty“ to go with some the Chicken we had smoking on the Traeger. This was it! Cooked on the gas grill in a disposable pan, since it was almost 100* F in So. Cal. Just put the pan on the cool side of the grill. Only change was, I had to use Whipped Cream Cheese cuz hubby forgot regular, substituted Hormel Bacon Bits, and used Fresh Parmesan, a little bit of shredded Colby Jack, and a white Quesadilla cheese mix. Will definitely do again.

      Reply
      • Julia

        September 28, 2019 at 2:50 pm

        I am so glad you enjoyed this recipe! Thank you for sharing all your substitutions - they sound delicious!

        Reply
    4. Donna

      November 18, 2018 at 10:06 am

      Can they be assembled and frozen?

      Reply
      • Julia

        December 04, 2018 at 12:36 am

        Yes, they can.

        Reply
    5. Olivia lie

      January 26, 2017 at 11:34 pm

      Can this be stored for a day before going to oven?

      Reply
      • Julia

        January 30, 2017 at 11:35 pm

        In the recipe, the mushrooms should be prebaked for about 10 minutes (to soften) before all the stuffing is added. Because of this additional pre-baking step, I don't think it will work well to store these in the refrigerator for a day before baking them in the oven.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I make and test all of the recipes presented on this site.

    I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Summer Favorites

    • Greek Orzo
    • Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
    • Tomato Spinach Chicken Spaghetti in a large stainless steel skillet
      Tomato Spinach Chicken Spaghetti
    • Chicken Pesto Bow-Tie Pasta with Roasted Tomatoes and Pine Nuts on a plate
      Creamy Chicken Pesto Pasta

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2023 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.