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
Can u serve these cold? I’m looking for a recipe for cold serve stuffed mushrooms? Thanks so much.
Ronnie
Hi Ronnie, I would say these are still tasty at room temperature so cold might work fine.
I’ve made these before and I’m making them again for Christmas dinner. They are so easy and SOOOOO delicious!!! Thanks again Natasha for another great recipe!! Oh and for making my mouth water watching your videos.. 🙂
You’re very welcome, Trudy! So happy you’re enjoying the videos and recipes.
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.
Sounds wonderful. Glad they were enjoyed!
I make these stuffed mushrooms often as they are delicious and easy to make.
I’m so happy and thankful to hear that, Kim! Thank you for your wonderful review.
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Kerri!
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!
That’s just awesome! Thank you for sharing your wonderful review, Angela! I’m so glad this was a hit with your family!
I try the Stuffed Mushrooms Recipe.
Came out great !!! I love it.
Thanks for sharing your recipe
I’m so glad you loved the recipe!
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!!
I hope you love this Stuffed Mushroom recipe, Trudy!
Can you make these then freeze them?
Then when needed take them out of freezer, thaw some and then cook?
Jo
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.
Can these be served cold or at room temperature? Any suggestions on how to keep warm at a large event?
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.
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!
We can’t find sharkie !! Anybody else having the same challenge !! Haha
Made these for Christmas using white button & baby portobello mushrooms. EVERYBODY Loved them! Didn’t even have an opportunity to snap a photo!
I’m so happy to hear you all loved them, JoAnne! That’s so great!
These were gone so fast !!! I will Doable the recipe next time !!!!
They disappeared fast in our kitchen too! So glad you loved them.
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
Happy New Year, Kathy! I hope they are a hit!
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!
That’s just awesome! Thank you for sharing your wonderful review, Luan!
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!
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!
These are delicious! If you like mushrooms these are a must try!!
I’m so happy to hear you loved the stuffed mushrooms. Thanks for the great review!
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.
Oh my goodness that sounds like an exciting flavor combination! Thank you for sharing.
Can I use rotisserie chicken instead of sausage and bacon?
I can’t cook with bacon or sausage. I love stuffed mushrooms.
Hi Yvonne, yes this would be great with shredded rotisserie chicken. See our Chicken Stuffed Mushrooms for ideas.
Can you make the stuffing mixture up a day before you use it.?
Hi Shirley. Yes- see the note above in the “make-ahead” section for tips on this. I hope you love the recipe!