This Stuffed Mushrooms Recipe is stuffed with the best flavors: cream cheese, parmesan, garlic, and crunchy bacon. It’s the perfect appetizer for your next get-together. Once I figured out my speedy shortcut for making stuffed mushrooms, I now make them way more often! Watch my video, and you’ll be whipping these up in no time.
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Stuffed Mushrooms Video
In this video, I’ll show you how to easily assemble and bake these delicious and easy cream cheese stuffed mushrooms. Don’t miss my tip on how to prep the mushrooms in seconds!
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!).
These decadent appetizers come together quickly and disappear just as fast. The rich stuffing is perfectly complemented by the meaty mushroom caps. In fact, the baked-to-perfection gooey filling and crispy bacon topping look so delicious on a serving dish that your guests will barely be able to resist a taste.
Ingredients for Stuffed Mushrooms
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
- Aromatics – fresh garlic and parsley add greast flavor. Save some parsley for garnish.
- Mushrooms – the size and flavor of cremini or brown mushrooms 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)
How to Clean Mushrooms
The only time I don’t wash mushrooms before using them is when I’m making stuffed mushrooms. Mushrooms absorb water when washed (especially the ribs underneath the cap) which makes for watery stuffed mushrooms. Avoid this by gently cleaning any dirt off the outside of the mushroom using a damp paper towel.
How to Make Stuffed Mushrooms
- 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).
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.
- 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.
- Arrange 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.
How to know stuffed mushrooms are done baking?
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.
Stuffed Mushroom Serving Suggestions
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:
- A Fresh Salad – try our Caprese Salad, or Caesar Salad
- Any Protein – Pan-Seared Steak, Roast Chicken or Pork Tenderloin
- Vegetable Sides – Roasted Cauliflower or Au Gratin Potatoes
- For a Holiday feast with Prime Rib, Spatchcock Turkey, or Baked Ham
Make-Ahead and Storage Tips
- 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.
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! P.S. If you want more variety, try my Sausage Stuffed Mushrooms, Chicken Stuffed Mushrooms, and Gouda and Bacon Mushrooms.
Stuffed Mushrooms
Ingredients
- 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
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
Filed Under
More Party-Favorite Appetizers
- Deviled Eggs
- Air Fryer Chicken Wings
- Easy Grape Jelly Meatballs
- Jalapeño Poppers
- Classic Bruschetta
- Baked Spinach Artichoke Dip
- Hummus Recipe
- Ceviche (with shrimp)
- Manchego Cheese Bites
- Stuffed Olives
Hi Natasha
Can I use pancetta instead of bacon ?
Hi Lori! That would be fine.
I hate mushrooms but this recipe became a HIT!
Wow – I’m so glad you loved this recipe, Lisa!
The picture shows the mushrooms on some kind of mat, but the instructions say to coat with pan with olive oil. Which is correct?
Hello Sylvie! I recommend to always follow the written recipe. For this, you can lightly coat a rimmed baking sheet with olive oil before placing the mushrooms on it.
Made these for Thanksgiving…could only find white mushrooms (I didn’t care for the texture when cooked and I love mushrooms) …I did half with recipe topping and half with dressing that I added the chopped stems to… will try to find better mushrooms and try again….everybody else loved them!!
Just made these for Christmas Eve very delicious. Everyone loved them.
Glad to hear that everyone enjoyed them!
The most delicious stuffed mushrooms I’ve had! It was also a super easy process from start to finish. Highly recommend this recipe!😊
Hi Natasha,
A suggestion for the mushroom stems I have used for years is to put them in the food processor with the other ingredients and it is a good filler and use of the stems.
Great idea, thank you for sharing that with us.
I followed Natasha’s Thanksgiving menu and made these for our dinner—they were delicious and my family absolutely loved them!
I did want to note a tip for others regarding the filling amount: the recipe calls for 4 oz of cream cheese for 24 mushrooms, but I found that wasn’t quite enough. I used 21 Baby Bella mushrooms and needed to add an extra 2 oz of cream cheese (plus a bit more of the other ingredients) to get them nice and full. Otherwise, thank you for the great recipe! It was a hit.
Thank you so much for sharing that with us. Mushrooms do vary in size, so I can imagine some need more. I’m glad you had the extra cream cheese on hand!
I made this with one difference. I grind the mushroom stems very fine and add most if it to the filling for extra flavor. They came out fantastic.
I’m going to make it a couple days I haven’t made it yet but it sounds great
I hope you love them as much as we do!
You are my go-to for recipes and these mushrooms look fantastic. Unfortunately I have several lactose intolerant family members. Any suggestion for substitute or do you have other non-cheese stuffed mushroom recipes?? Thank you so much!
Hi Jane! I do not have another recipe, but I assume they can be made with dairy free cream cheese and vegan Parmesan cheese with no problem. Some Parmesan cheeses may even be lactose free, so check the label. I hope you love this recipe!
Hi Natasha, For a Party making ahead one day before and stuffing the mushrooms, and covering and refrigerating it. have we got to put to the freezer.
I am planning to make these on Saturday. Can I prepare them the night before and bake them on Saturday?
Hi there! Yes, you can prepare it the night before and bake the next day. You may check the “Make Ahead” instructions in the recipe.
After reading the comments and going on a leap of faith, I made this for a large going away party. The platter was empty in a matter of minutes. People were begging for the recipe. This will become my new staple in future events and holidays. Delicious!
I love your book, but I wish you had provided nutritional info with the recipes. Thanks!
Thanks for your feedback, we’ll take note of that in the future.
You can actually do that yourself, I’ll bet you have a lot more time.