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Stuffed mushrooms are an evergreen appetizer or party snack that never fails to impress. From their juicy, tender mushroom caps to the rich, flavorful filling inside, these little morsels are perfect for any occasion. Adding crispy bacon to the mix takes this dish to an entirely new level, blending savory, umami flavors that everyone will love.
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This recipe for Bacon Stuffed Mushrooms features the perfect balance of smoky bacon, creamy cheese, and the earthy taste of mushrooms. Whether you’re preparing these for a fancy dinner party or a casual family gathering, these stuffed mushrooms are sure to become a favorite.
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In this detailed recipe, we’ll walk through the preparation of bacon stuffed mushrooms in-depth, explore the ingredients, discuss various variations, and offer serving suggestions to help you create an unforgettable dish.
Preparation Steps:
Step 1: Preparing the Mushrooms Start by cleaning the mushrooms. Gently wipe the mushroom caps with a damp paper towel or cloth to remove any dirt. Avoid washing them under water, as mushrooms tend to absorb moisture and could become soggy during cooking. Remove the stems from the mushrooms by gently twisting or using a small knife. Set aside the mushroom stems, as they’ll be incorporated into the stuffing.
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Once the stems are removed, lightly drizzle the mushroom caps with olive oil and sprinkle with salt. Arrange them on a baking sheet, cavity side up, so they’re ready to receive the delicious stuffing.
Step 2: Cooking the Bacon In a large skillet over medium heat, cook the bacon until it becomes crispy, about 5-7 minutes. Once crispy, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled slightly, chop the bacon into small, bite-sized pieces. The crispy bacon will bring texture and smokiness to the stuffing, enhancing the mushrooms’ flavor.
Step 3: Making the Stuffing In a medium-sized bowl, combine the softened cream cheese, shredded cheddar cheese, grated Parmesan cheese, chopped parsley, minced garlic, black pepper, and Worcestershire sauce. Mix thoroughly until the mixture is smooth and evenly combined.
Next, add in the chopped bacon and finely chopped mushroom stems (which you saved earlier). The mushroom stems should be diced small enough that they blend into the stuffing. Mix everything until it forms a thick, creamy filling.
Step 4: Stuffing the Mushrooms Take your mushroom caps and carefully fill each cavity with the stuffing mixture. Be generous but avoid overstuffing, as you don’t want the filling to spill out during baking.
Once the mushrooms are stuffed, you can optionally top them with a little extra shredded cheddar cheese for a gooey, melty finish when they bake.
Step 5: Baking Preheat your oven to 375°F (190°C). Place the stuffed mushrooms on a baking sheet in a single layer, ensuring they are close together but not overcrowded. Bake for 20-25 minutes or until the mushrooms are tender and the tops are golden and bubbly.
Step 6: Serving Once baked, remove the stuffed mushrooms from the oven and let them cool slightly. You can garnish them with additional fresh parsley or even a sprinkle of grated Parmesan for extra flavor.
Variations of Bacon Stuffed Mushrooms:
While the basic recipe is incredibly delicious, there are several variations you can experiment with based on your preferences or dietary needs. Here are a few ideas:
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Bacon and Sausage Stuffed Mushrooms: If you want a heartier version, you can mix in cooked sausage along with the bacon. A combination of ground Italian sausage or breakfast sausage and crispy bacon creates a rich, savory filling that’s truly satisfying.
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Vegetarian Version: For a vegetarian-friendly option, omit the bacon and use sautéed spinach, onions, or artichoke hearts instead. You can also add nuts like pine nuts or crushed almonds for a bit of crunch.
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Spicy Bacon Stuffed Mushrooms: For those who like a bit of heat, you can add finely chopped jalapeños or a few dashes of hot sauce to the stuffing mixture. This will give the mushrooms a nice spicy kick to balance the creamy filling.
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Blue Cheese Bacon Stuffed Mushrooms: For a bolder flavor, substitute half of the cheddar cheese with crumbled blue cheese. This pairing brings a tangy, sharp contrast to the smoky bacon and earthy mushrooms.
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Pesto Bacon Stuffed Mushrooms: To add an herby, basil-forward twist, mix some pesto sauce into the cream cheese filling. The combination of pesto and bacon offers a fantastic balance of richness and freshness.
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Gluten-Free Stuffed Mushrooms: Make sure to choose a gluten-free Worcestershire sauce, and swap out any breadcrumbs (if used in variations) with gluten-free options like almond flour or crushed gluten-free crackers.
Tips and Tricks for Perfect Bacon Stuffed Mushrooms:
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Choose the Right Mushrooms: Button mushrooms or cremini mushrooms work best for stuffing because they have firm, sturdy caps that hold up well when baked. Larger portobello mushrooms are also an option but will require more filling and longer cooking time.
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Don’t Overcrowd the Baking Sheet: Ensure the mushrooms are spaced out on the baking sheet so that they bake evenly. If they’re too crowded, they’ll steam instead of roast, and you’ll lose that crispy texture.
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Pre-Cook the Stems: If you choose to include the mushroom stems in the stuffing, make sure to sauté them briefly before mixing them into the filling. This step helps release excess moisture, so the stuffing doesn’t become too watery.
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Make Ahead Option: If you’re preparing these stuffed mushrooms for a party or gathering, you can prepare the mushrooms a day ahead. After stuffing them, cover them with plastic wrap and refrigerate. When ready, simply bake them as directed, adding a couple of extra minutes to account for the chill.
Serving Suggestions:
Bacon-stuffed mushrooms are the perfect appetizer for a variety of occasions. Here are a few ideas for serving these delectable morsels:
- As an Appetizer: Serve these stuffed mushrooms on a platter with a side of tangy dipping sauce, such as ranch or blue cheese dressing.
- Alongside a Salad: Pair them with a fresh green salad or Caesar salad for a balanced meal. The contrast between the creamy stuffed mushrooms and the crisp salad greens is delightful.
- With Wine: A light white wine, like Sauvignon Blanc or Chardonnay, complements the rich and savory flavors of the bacon stuffed mushrooms. For red wine enthusiasts, try a Pinot Noir.
- For a Party Spread: Serve these mushrooms with other finger foods such as mini quiches, shrimp cocktail, and charcuterie for a festive spread.
- As a Side Dish: Bacon-stuffed mushrooms can also be a flavorful side dish, especially if you’re serving them with roasted meats like chicken, steak, or lamb.
Conclusion:
Bacon Stuffed Mushrooms are an irresistible, savory treat that can elevate any meal or event. The combination of earthy mushrooms, crispy bacon, creamy cheese, and aromatic herbs creates a bite-sized burst of flavor that is sure to please guests of all ages. Whether served at a cocktail party, as part of a holiday feast, or simply as a delicious weeknight snack, these bacon stuffed mushrooms are versatile and endlessly enjoyable.
By following this step-by-step guide, you’ll be able to create a flavorful, mouthwatering appetizer that will leave everyone coming back for more. Don’t be afraid to get creative with the stuffing and try different variations to make this dish your own. Happy cooking!
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
- 12 large white or cremini mushrooms (stems removed)
- 6 slices of bacon, cooked and crumbled
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko for extra crunch)
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Olive oil (for drizzling)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the mushrooms by gently removing the stems. Set the mushroom caps aside. Finely chop the stems and set them aside as well.
- Cook the bacon in a pan over medium heat until crispy, then remove from the pan and crumble it into small pieces.
- In a bowl, combine the cream cheese, Parmesan cheese, breadcrumbs, chopped mushroom stems, bacon, parsley, garlic powder, and onion powder. Season with salt and pepper to taste.
- Stuff each mushroom cap with the mixture, pressing down gently to ensure they are filled well.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with a little olive oil.
- Bake for 15–20 minutes, or until the mushrooms are tender and the stuffing is golden brown.
- Garnish with extra chopped parsley and serve warm.
Notes
- You can use panko breadcrumbs for a crunchier texture, or regular breadcrumbs if preferred.
- For extra flavor, add a little shredded mozzarella or cheddar to the stuffing mixture.
- If you prefer, you can cook the mushrooms in a skillet for a quicker alternative to baking.
- For a healthier version, you could swap the cream cheese for Greek yogurt or low-fat cream cheese.
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