These Bacon Stuffed Mushrooms are the perfect party appetizer—crispy, creamy, cheesy, and savory all in one irresistible bite.
Whether you’re hosting game night or holiday dinner, these mushrooms fly off the platter fast!
Why You’ll Love This Recipe
Savory and cheesy with layers of cream cheese, Parmesan, and crispy bacon.
Perfect appetizer for holidays, dinner parties, or game day spreads.
Easy prep + oven-baked for hands-off cooking.
Make ahead friendly – Prep the filling early and bake just before serving.
What You’ll Need (Ingredient Highlights)
Cremini mushrooms – Firm and earthy, ideal for stuffing.
Cream cheese – Softened to blend smoothly for the filling.
Parmesan – Freshly shredded for that cheesy, salty depth.
Bacon – Crisped and chopped for smoky flavor and crunch.
Garlic & parsley – Add fresh flavor and aroma.
Sea salt & black pepper – To balance and enhance every bite.
Pro Tips Before You Start
Wipe mushrooms clean with a damp cloth, don’t rinse.
Cook bacon until crisp—it adds needed texture.
Use a small cookie scoop or spoon to neatly fill each cap.
Don’t skip the chilling step if prepping ahead; it helps the filling firm up.
How to Make Bacon Stuffed Mushrooms
Step 1: Prep the Mushrooms
Wipe mushrooms clean with a damp paper towel.
Gently remove the stems and discard. Preheat oven to 400°F and lightly oil a rimmed baking sheet.
Step 2: Cook the Bacon
In a skillet over medium heat, cook bacon strips until crisp (about 3 minutes per side).
Transfer to a paper towel-lined plate. Once cooled, chop into small bits.
Step 3: Mix the Filling
In a medium bowl, mix softened cream cheese, Parmesan, garlic, parsley, salt, and pepper.
Stir in half the bacon bits until well combined.
Step 4: Stuff the Mushrooms
Spoon about 2 teaspoons of the filling into each mushroom cap.
Top each with a sprinkle of the remaining bacon bits.
Step 5: Bake
Place stuffed mushrooms on the prepared baking sheet and bake for 15 minutes until tender and golden on top.
Step 6: Garnish and Serve
Transfer to a serving platter and garnish with more fresh parsley. Serve warm.
What to Serve It With
Cheese boards or charcuterie trays
Sparkling wine or cocktails
Party dips like spinach-artichoke or hummus
Holiday spreads alongside deviled eggs
Variations / Substitutions
Use baby bella mushrooms for deeper flavor.
Try goat cheese or sharp cheddar instead of Parmesan.
Add a pinch of red pepper flakes for a spicy twist.
Swap parsley with fresh thyme or chives.
Storage & Leftovers
Fridge: Store in an airtight container up to 3 days. Reheat in oven or air fryer.
Freezer: Not recommended—mushrooms release water when thawed.
Make ahead: Fill mushrooms and refrigerate unbaked for up to 1 day.
FAQs
Can I prep these ahead of time?
Yes! Stuff them the day before and bake when ready to serve.
What type of mushrooms work best?
Cremini or white button mushrooms are ideal—firm and easy to stuff.
Do I need to cook the mushroom caps first?
Nope! They bake perfectly in the oven as is.
Can I use turkey bacon?
Yes, just make sure it’s crispy for the best texture.
How do I reheat them?
Warm in the oven at 350°F for 5–8 minutes or in an air fryer.
What if I don’t eat pork?
Use vegetarian bacon or skip it entirely and add chopped nuts for crunch.
Are they keto-friendly?
Yes! This recipe is low carb and great for keto diets..
Final Thoughts
These Bacon Stuffed Mushrooms are creamy, smoky, and packed with bold flavor in every bite.
They’re simple to prep, always a hit at parties, and versatile enough to make your own.
Try them once and they’ll be your go-to appetizer forever!
