Stuffed Mushrooms Recipe
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!
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
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.
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 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.
