Stuffed Mushrooms with cream cheese and bacon are sure to be a hit at your next party or anytime you need an appetizer.
Cream cheese and bacon pairs perfectly with the earthy meatiness of mushrooms. Finished with panko breadcrumbs, they’re the perfect little bite for any party.
How do you clean mushrooms for stuffing?
The best way to clean mushrooms is to take a damp cloth and gently clean the tops and stems of the mushroom. After that, gently remove the stems with a pairing knife. You can also use a small spoon to dig out any remaining stem. If you would like to fit more stuffing in the mushroom, you can also use the paring knife to carefully trim away the gills and some of the edge of the mushroom.
What mushrooms should you use?
You want to use white mushrooms (or crimini mushrooms if you prefer) for this recipe. Select larger mushrooms because they are easier to stuff. If you can’t find bigger ones, you can use small mushrooms, but keep in mind they’ll be a little harder to stuff.
How do you keep stuffed mushrooms from getting soggy?
First of all, avoid letting the mushrooms sit in water. They absorb water quickly so once they are wet they don’t dry out very quickly.
Second, don’t add salt to the mushrooms while sautéing the stems, otherwise the salt will pull out too much liquid.
How long can you keep stuffed mushrooms in the fridge?
These stuffed mushrooms can be kept in the fridge for 2-5 days. Just remember to keep them in an airtight closed container. You may notice some moisture in the container after a few days, but that’s ok. They’re still edible.
You can microwave them for 15-30 seconds to warm them up again or eat them cold. Either way, they’ll still be delicious.
What do you put in the stuffing?
There are only a few ingredients in these stuffed mushrooms – sautéed stems, crumbled bacon, cream cheese, Parmesan cheese, and salt. You simply mix all these ingredients together then stuff each mushroom. Finally, top them with panko breadcrumbs.
What’s the best way to bake stuffed mushrooms?
You’ll want to bake the mushrooms at a higher temperature, approximately 375 degrees Fahrenheit or higher. This will prevent the mushrooms from getting soggy and they’ll have a nicer texture after baking.
If you line the baking sheet with parchment paper before adding the mushrooms it will make cleanup easier.Print
- 20 mushrooms
- 1 tsp. butter
- 1 tsp. olive oil
- 1 garlic clove, minced
- 1/8 tsp. salt
- 4 bacon slices
- 1/2 cup cream cheese, softened
- 1/2 cup shredded parmesan cheese
- 2 Tbsp. panko breadcrumbs
- Cooking Oil Spray
Preheat oven to 375°F.
Remove stems from mushrooms and chop the stems up. In a large frying pan sauté stems with butter and olive oil for 5 minutes on medium heat.
In the last 30 seconds of sautéing, add minced garlic and salt and mix them in.
Remove stems from frying pan and set aside.
Add bacon slices and cook for 2-5 minutes on each side. Remove from the pan, cool, and crumble.
In a medium bowl, combine sautéed stems, crumbled bacon, cream cheese, and Parmesan cheese.
Stuff mushrooms with the mixture then arrange on the baking sheet with parchment paper.
Top with panko breadcrumbs. Spray with cooking oil.
Bake for 18-20 minutes until breadcrumbs turn golden brown.