Stuffed Mushrooms Recipe

This stuffed mushrooms recipe is made with cream cheese, Parmesan, garlic, parsley, and crispy bacon for the perfect party appetizer. Easy to prepare, baked until golden, and ideal for holidays, game day, or family gatherings, these bite-sized stuffed mushrooms are a crowd-pleasing favorite.

Ingredients

• 6 strips regular-cut bacon
• 4 oz plain cream cheese, softened
• ½ cup Parmesan cheese, shredded or freshly grated
• 2 garlic cloves, minced or grated
• 2 Tbsp parsley leaves, finely chopped (plus more for garnish)
• ¼ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• 24 cremini mushrooms (about 1 lb)

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Instructions

1. Prepare the mushrooms
   Gently clean mushrooms with a damp paper towel (avoid rinsing under water to prevent sogginess). Twist or pinch off the stems and discard. Preheat oven to 400°F. Lightly oil a rimmed baking sheet and set aside.
2. Cook the bacon
   In a skillet over medium heat, cook bacon for about 3 minutes per side until crisp and browned. Transfer to a paper towel-lined plate, let cool, and chop into small pieces.
3. Make the filling
   In a medium bowl, combine cream cheese, Parmesan, garlic, parsley, salt, and pepper. Mash with a fork until smooth. Stir in half of the chopped bacon.
4. Stuff the mushrooms
   Fill each mushroom cap with about 2 teaspoons of the mixture (a small cookie scoop works well). Sprinkle the remaining bacon bits on top.
5. Bake
   Arrange stuffed mushrooms evenly on the prepared baking sheet. Bake for 15 minutes, or until mushrooms are tender and the filling is lightly browned in spots.
6. Serve
   Transfer to a serving platter, garnish with extra parsley, and serve warm.

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Why You’ll Love This Recipe

• Easy bite-sized appetizer perfect for parties, game days, and holidays.
• Creamy, cheesy filling with a smoky crunch from bacon.
• Can be prepped ahead and baked just before serving.

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Tips

• Don’t wash mushrooms under running water—wipe with a damp paper towel to keep them firm.
• Use room temperature cream cheese for easier mixing.
• For even cooking, choose mushrooms of similar size.

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Variations and Substitutions

• Cheese: Swap Parmesan for sharp cheddar, Gruyère, or mozzarella.
• Bacon-free: Omit bacon for a vegetarian option, or replace with sautéed spinach or sun-dried tomatoes.
• Herbs: Try fresh thyme, chives, or dill instead of parsley.
• Spicy kick: Add a pinch of crushed red pepper or cayenne.

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FAQs

Can I make these ahead of time?
Yes, you can stuff the mushrooms up to a day in advance. Cover and refrigerate, then bake before serving.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I freeze stuffed mushrooms?
It’s best to freeze them unbaked. Assemble, freeze on a tray, then transfer to a bag. Bake directly from frozen, adding a few minutes to the cook time.

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Serving Suggestions

• Serve warm as an appetizer or party snack.
• Pair with sparkling wine, cocktails, or a charcuterie board.
• Add as a side dish to steak, chicken, or pasta dinners.