Description
Savory mushrooms stuffed with a creamy bacon and cheese filling, then baked to golden perfection. A crowd-pleasing appetizer for any occasion!
Ingredients
- Button or Cremini Mushrooms: 16-18, cleaned and stems removed
- Bacon: 5 slices, cooked crispy and crumbled
- Cream Cheese: 4 ounces, softened
- Garlic: 2 cloves, minced
- Parmesan Cheese: 1/4 cup, grated
- Green Onions: 2, finely chopped
- Breadcrumbs: 1/4 cup (panko or regular)
- Black Pepper: 1/2 teaspoon
- Paprika: 1/2 teaspoon
Instructions
-
Prepare the Mushrooms
Preheat your oven to 375°F (190°C). Wipe mushrooms clean with a damp paper towel and remove the stems. Finely chop the stems and set them aside. -
Cook the Bacon & Filling
Cook the bacon until crispy, then crumble it into small pieces. In the same pan, sauté the chopped mushroom stems and garlic until softened. -
Mix the Filling
In a bowl, combine cream cheese, Parmesan, green onions, bacon, breadcrumbs, black pepper, and paprika. Stir in the sautéed mushroom stems and garlic. -
Stuff the Mushrooms
Fill each mushroom cap generously with the bacon mixture, pressing down slightly. -
Bake to Perfection
Place the stuffed mushrooms on a baking sheet. Bake for 20-25 minutes until golden brown and bubbly. -
Serve & Enjoy
Let the mushrooms cool slightly before serving. Garnish with extra Parmesan and green onions if desired.
Notes
- Lighter Version: Use turkey bacon and low-fat cream cheese.
- Cheese Swaps: Try cheddar, Gruyère, or feta for a different flavor.
- Extra Flavor: Add chopped spinach, sun-dried tomatoes, or a pinch of cayenne.
- Make-Ahead: Assemble the mushrooms a day in advance and refrigerate until ready to bake.
Nutrition
- Calories: 90
- Fat: 7g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 15mg