This Stuffed Mushrooms Recipe is the perfect appetizer for your next get-together. This is also the quickest and easiest way to make stuffed mushrooms. These are stuffed with the best flavors: cream cheese, parmesan, garlic, and crunchy bacon bits. That’s right, I said bacon bits.

We love serving small mushrooms as appetizers, like in our Sausage Stuffed Mushrooms, Chicken Stuffed Mushrooms, and Gouda and Bacon Mushrooms, since they are bite-sized and easy to eat. This simple stuffed mushrooms recipe is a tried and true favorite you’ll love!

Best stuffed Mushrooms recipe with bacon and cream cheese

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Easy Stuffed Mushroom Recipe

When I sat down to create the Natashas Kitchen Cookbook, I knew I wanted to include a great stuffed mushroom recipe, and this one does not disappoint! Even my kids love this one and it’s always fun to see my teenage son pile these onto his plate when I make them (he’s a real fan of these!).

Most of the recipes in my cookbook are new and not on my blog and I admit it was challenging to keep all of these recipes a secret for the past 2 years (I don’t believe in secret recipes!). I am excited to finally share this special cookbook recipe with you!

These decadent appetizers come together quickly and disappear just as fast. The rich stuffing is perfectly complimented by the earthy mushroom caps. In fact, the baked-to-perfection gooey filling looks so delicious on a serving dish that your guests will barely be able to resist a taste! And they are simple to make and share.

Stuffed Mushrooms Video

See Natasha assemble and bake these delicious cream cheese stuffed mushrooms in minutes. Check out her tip on how to prep the mushrooms in seconds!

Why this will be your go-to appetizer

  • Simple the make—easy prep and step-by-step directions
  • Bite-sized—serve without utensils
  • Gluten-free and Keto—perfect for large groups with allergies
  • Crowd-pleasing flavor—bacon, garlic, parmesan yum!
  • Make ahead—assemble and cook just before the party, or cook ahead and reheat
  • Impressive—perfect for casual gatherings or holiday parties

Ingredients

The ingredients for stuffed mushrooms are easy-to-buy staples that come together to create the perfect bite-sized appetizer.

  • Bacon – regular cut is best so the crispy bacon crumbles and mixes into the filling
  • Cream cheese – be sure it’s softened so the ingredients mix evenly into the cream cheese 
  • Parmesan cheese – shredded or freshly grated will mix and melt nicely into the filling
  • Garlic – use fresh cloves minced or grated 
  • Parsley – finely chopping, plus more for garnish—that pop of green looks so great with the earthly brown mushroom
  • Salt and pepper – seasoning the filling helps to balance the flavors. A little salt goes a long way so don’t overdo it.
  • Cremini mushrooms – the size and flavor of cremini are perfect for this dish, but you can substitute button or white mushrooms if needed. Baby Portobello mushrooms will work, but if the mushrooms are larger, you’ll need to increase the baking time (See our cleaning tips below)
Ingredients for champignons including baby bella, bacon, cream cheese, Parmesan cheese, salt and pepper, parsley and garlic

How to Clean Mushrooms

When washed, mushrooms can absorb the water causing the texture to be soggy and watery. To prevent this, clean them by wiping the outside with a damp paper towel to remove dirt.

How to Make Stuffed Mushrooms

It’s so simple to make stuffed mushrooms with cream cheese filling. Follow these easy steps.

  • Preheat the oven to 400 degrees, and then grease a rimmed baking sheet with a drizzle of olive oil. Using your fingers, prepare the mushroom caps by pulling the mushroom stems off (there’s no need to scoop out the mushroom).
  • Cook the bacon in a large skillet over medium heat for 3 minutes per side until crisp and browned, drain on paper towels then chop into small pieces. You can also make oven-baked Bacon or even Air Fryer Bacon.
  • Mix using a fork to mash the cream cheese, parmesan, garlic, parsley, salt, and black pepper together in a medium bowl. Stir in half the bacon bits and stuff each mushroom cap with 2 tsp of filling (a small cookie scoop makes it easy). Sprinkle the remaining bacon bits over the top.
  • Space the mushrooms evenly on the prepared baking pan, and then bake for 15 minutes. When the mushrooms are starting to brown and are softened, remove from the oven and transfer to a serving platter. Then sprinkle with the remaining parsley.
Removed stems to bake champignon caps on a baking dish

Pro Tip:

Don’t throw away the mushroom stems! Finely chop stems and add them to ground beef or chicken when making tacos, chili, or meatballs for added fiber and flavor. 

Easy directions for how to make stuffed mushrooms using cream cheese and bacon.

How to know stuffed mushrooms are done

To avoid limp and mushy mushrooms, be careful not to overcook. The mushrooms are done when they are slightly browned, feel soft when gently squeezed, and are beginning to release moisture. There may be a bit of water at the base of the mushroom.

Common Questions

What are the best mushrooms for stuffed mushrooms?

We prefer cremini mushrooms (also called baby bella mushrooms) for this stuffed mushroom recipe for the small size and flavor. White button mushrooms also work but are less flavorful. The recipe could be used to make Portobello stuffed mushrooms, but the serving size is much larger.

How do you make stuffed mushrooms not soggy?

Stuffed mushrooms can be soggy if the filling is too moist, the mushrooms absorb water during cleaning, or the recipe is overcooked. Our cream cheese-bacon filling is perfectly balanced to avoid sogginess. See our tips above on how to clean a mushroom and avoid overcooking so your stuffed mushrooms come out soft, not soggy.

Do you need to clean the mushrooms before cooking?

You may need to clean mushrooms, but not rinse them with water. Mushrooms absorb water when washed (especially the ribs underneath the cap) which makes for watery mushrooms. Avoid this by gently cleaning any dirt off the outside of the mushroom using a damp paper towel.

What temperature do you cook baked stuffed mushrooms?

It’s best to cook this stuffed mushroom recipe at 400 degrees F. This allows the mushroom to brown slightly and the filling to warm up to provide the perfect texture and flavor.

Can I substitute the bacon?

The bacon adds so much flavor to the recipe, but it can be omitted to make it a vegetarian dish. For more substitution ideas, try adding a bit of a kick with a 1/4 tsp of cayenne pepper or red pepper flakes. You can also chop and sautee the mushroom stems and stir them in.

Can I double the recipe?

Absolutely! In fact, if you’re bringing this to an event, we recommend doubling the recipe because they will go fast!

Baked Stuffed Mushroom recipe with cream cheese and bacon

How to Serve Stuffed Mushrooms

This classic stuffed mushroom recipe is great for casual parties and holiday menus alike. We love them as appetizers but they also work great as a side dish or even a main course (mushrooms have a great meaty quality to them!). Stuffed mushrooms pair well with:

Follow our Make-Ahead section below for suggestions on how to serve stuffed mushrooms at a party. Then, simply arrange mushrooms on a festive serving plate or even a deviled egg platter.

Stuffed mushroom topped with bacon bits, parsley and cream cheese filling

Make-Ahead

Make party prep easier by making our bacon and cream cheese stuffed mushrooms ahead of time. You can even bring the mushrooms in a baking dish to cook when you arrive at the potluck or party. Here are some Make-Ahead options:

  • Prep Ahead – make the filling and store it in the fridge in an airtight container for up to 2 days before filling and baking.
  • Assemble Ahead – stuff the mushrooms, cover, and refrigerate in an airtight container for up to 2 days.
  • To Refrigerate Leftover Stuffed Mushrooms: store cooked and cooled mushrooms in an airtight container for up to 5 days
  • To Reheat Stuffed Mushrooms: Heat in a 400˚F oven or 350˚F air fryer until warmed through, or heat in the microwave (for 30 seconds at a time) until warmed through.
White serving platter of baked stuffed mushrooms with cream cheese and bacon

This easy stuffed mushrooms recipe is a crowd-favorite with cream cheese, bacon, and garlic stuffed into a savory, bite-sized mushroom cap. They are the perfect appetizer for your next potluck or holiday meal, but be sure to make a double batch, because they won’t last long!

More Appetizer Recipes

If you love this cream cheese stuffed mushroom recipe, then you won’t want to miss these other delicious appetizer recipes that are perfect for your next party.

Stuffed Mushrooms Recipe

5 from 22 votes
Author: Natasha Kravchuk
This cream cheese and bacon stuffed mushrooms recipe is the perfect appetizer or side for your next potluck or party. It’s perfect for a casual dinner or a holiday menu. This recipe comes from our new Cookbook! The decadent filling is stuffed into bite-sized cremini mushroom caps, making the dish easy to serve and eat while mingling. It’s a tried and true recipe that is sure to disappear quickly, so we recommend making a double batch!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 24 stuffed mushrooms
  • 6 strips of bacon, regular cut
  • 4 oz plain cream cheese, softened
  • 1/2 cup Parmesan cheese, shredded or freshly grated
  • 2 garlic cloves, minced or grated
  • 2 Tbsp parsley leaves, finely chopped plus more for garnish
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 24 cremini mushrooms, about 1 pound

Instructions

  • Prep the mushrooms by cleaning them with a damp paper towel (See Note 1). Pinch the stems to remove them. Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with oil and set aside.
  • In a large skillet over medium heat, cook the bacon for about 3 minutes per side, until crisp and browned. Transfer the bacon to a paper towel-lined plate to cool. Chop into small bits and set aside.
  • In a medium bowl, combine the filling: cream cheese, Parmesan, garlic, parsley, salt, and pepper. Use a fork to mix and mash the ingredients together, then add half of the bacon bits. Continue stirring until incorporated. Divide the filling evenly between the mushrooms (use a small cookie scoop or about 2 teaspoons of stuffing per mushroom). Sprinkle the remaining bacon bits over the top.
  • Arrange the mushrooms evenly spaced on the prepared baking sheet, and bake for 15 minutes, until the mushrooms are softened and the tops have started to brown in spots (See Note 2.) Transfer the mushrooms to a serving platter, sprinkle with more parsley, and serve.

Notes

1. Avoid washing your mushrooms or soaking them because they will absorb all that water, resulting in soggy mushrooms. Instead, using a paper towel, wipe the outside of the mushrooms to remove any dirt.
2. How to avoid soggy stuffed mushrooms: The texture of overcooked stuffed mushrooms is watery and limp. To know the stuffed mushrooms are done baking, watch for the tops to begin to turn brown. They will have released some of their moisture, so you may see a little water at the base of some mushrooms. The mushrooms should also feel soft when gently squeezed.

Nutrition Per Serving

53kcal Calories1g Carbs2g Protein4g Fat2g Saturated Fat0.4g Polyunsaturated Fat2g Monounsaturated Fat0.01g Trans Fat10mg Cholesterol110mg Sodium112mg Potassium0.1g Fiber1g Sugar110IU Vitamin A1mg Vitamin C34mg Calcium0.2mg Iron
Nutrition Facts
Stuffed Mushrooms Recipe
Amount per Serving
Calories
53
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
10
mg
3
%
Sodium
 
110
mg
5
%
Potassium
 
112
mg
3
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
110
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
34
mg
3
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Side Dish
Cuisine: American
Keyword: stuffed mushrooms, stuffed mushrooms recipe
Skill Level: Easy
Cost to Make: $$
Calories: 53
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Sandi
    June 18, 2024

    These were wonderful. I made them for my boss on his birthday……said they were awesome. I did use Romano cheese. Will be making them again.

    Reply

    • NatashasKitchen.com
      June 18, 2024

      Sounds wonderful. Glad they were enjoyed!

      Reply

  • Kim
    June 17, 2024

    I make these stuffed mushrooms often as they are delicious and easy to make.

    Reply

    • Natashas Kitchen
      June 17, 2024

      I’m so happy and thankful to hear that, Kim! Thank you for your wonderful review.

      Reply

  • Kerri
    May 31, 2024

    So yummy! The filling is perfect and I loved the tips to avoid a mushy mushroom! I have made a few times now and frozen some!! They never disappoint!

    Reply

    • Natashas Kitchen
      May 31, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kerri!

      Reply

  • Angela
    May 8, 2024

    Since I came across this recipe in April it’s been my family’s favorite I make them at least once a week! Thank you they are delicious!

    Reply

    • Natashas Kitchen
      May 8, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Angela! I’m so glad this was a hit with your family!

      Reply

  • Irene Pereira
    April 18, 2024

    I try the Stuffed Mushrooms Recipe.
    Came out great !!! I love it.
    Thanks for sharing your recipe

    Reply

    • NatashasKitchen.com
      April 18, 2024

      I’m so glad you loved the recipe!

      Reply

  • Trudy Taylor
    April 10, 2024

    I can’t rate these yet, as I’m haven’t made them yet. But I will be making a batch tonight and I can hardly wait! They look scrumptiously amazing!! I love your recipes and your videos Natasha! You are such a joy to watch and your recipes are fantastic!! Thank you!!

    Reply

    • Natashas Kitchen
      April 10, 2024

      I hope you love this Stuffed Mushroom recipe, Trudy!

      Reply

  • Joanna Conley
    March 29, 2024

    Can you make these then freeze them?
    Then when needed take them out of freezer, thaw some and then cook?

    Jo

    Reply

    • NatashasKitchen.com
      March 29, 2024

      Hi Joanna! I haven’t tried freezing these. I think it could work but the texture would not be the same. Mushrooms are full of water and when they’re frozen, they can end up soggy and mushy. It’s worth experimenting with.

      Reply

  • Suzanne
    March 28, 2024

    Can these be served cold or at room temperature? Any suggestions on how to keep warm at a large event?

    Reply

    • Natasha
      March 28, 2024

      Hi Suzanne, I frequently serve stuffed mushrooms at room temperature and it works great. It’s hard to keep them warm because you don’t want them to get too warm and squishy in the oven.

      Reply

  • Adrienne Wright
    February 7, 2024

    I’m so glad that I’m not the only one who can’t find Sharkie!! I must have watched it a thousand times looking for him. The mushrooms look amazing, will try them very soon!

    Reply

  • Valeria
    January 19, 2024

    We can’t find sharkie !! Anybody else having the same challenge !! Haha

    Reply

  • JoAnne L.
    January 17, 2024

    Made these for Christmas using white button & baby portobello mushrooms. EVERYBODY Loved them! Didn’t even have an opportunity to snap a photo!

    Reply

    • Natashas Kitchen
      January 17, 2024

      I’m so happy to hear you all loved them, JoAnne! That’s so great!

      Reply

  • Yulia
    December 31, 2023

    These were gone so fast !!! I will Doable the recipe next time !!!!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      They disappeared fast in our kitchen too! So glad you loved them.

      Reply

  • Kathy McAlpin
    December 31, 2023

    Making these tonight for our New Year’s Eve party! I know coming from your kitchen recipe book Natasha everyone will brag how good they are. Happy New Year. May have to stick it next time or leave it alone

    Reply

    • NatashasKitchen.com
      December 31, 2023

      Happy New Year, Kathy! I hope they are a hit!

      Reply

  • Luan Bernhardt
    December 27, 2023

    I love the stuffed mushrooms. They were delicious. I would give it more than 5*s. I did change it a little by adding an additional 1/4 C of shredded cheddar cheese and an additional scant 1/4 C soft cream cheese to help the consistence of the mixture to fill the mushrooms. They were so good, we could of just eaten them for dinner and forgotten the rest of the food. lol Thanks for such a wonderful recipe!

    Reply

    • Natashas Kitchen
      December 27, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Luan!

      Reply

  • Charlene W
    December 25, 2023

    Too bad there isn’t a 10 star rating – followed your directions to a “T” and they are marvelous! A total hit at our Christmas Eve Party! Merry Christmas to you and your family – and thanks again for another wonderful recipe!

    Reply

    • Natasha
      December 25, 2023

      H Charlene, thank you for your 10-star review! I”m so happy you loved the stuffed mushrooms and that it was a part of your holiday festivities. Merry Christmas!

      Reply

  • Ja'el
    December 25, 2023

    These are delicious! If you like mushrooms these are a must try!!

    Reply

    • Natasha
      December 25, 2023

      I’m so happy to hear you loved the stuffed mushrooms. Thanks for the great review!

      Reply

  • Nina
    December 23, 2023

    Recipe sounds great and tastes amazing
    Same style but with sun dried tomatoes, dates and cream cheese just beautiful flavours. Try and let me know what you think 🙂
    Love your recipes.

    Reply

    • Natasha
      December 23, 2023

      Oh my goodness that sounds like an exciting flavor combination! Thank you for sharing.

      Reply

  • Yvonne
    December 23, 2023

    Can I use rotisserie chicken instead of sausage and bacon?
    I can’t cook with bacon or sausage. I love stuffed mushrooms.

    Reply

    • Natasha
      December 23, 2023

      Hi Yvonne, yes this would be great with shredded rotisserie chicken. See our Chicken Stuffed Mushrooms for ideas.

      Reply

      • Shirley
        May 4, 2024

        Can you make the stuffing mixture up a day before you use it.?

        Reply

        • NatashasKitchen.com
          May 4, 2024

          Hi Shirley. Yes- see the note above in the “make-ahead” section for tips on this. I hope you love the recipe!

          Reply

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