These Baked Stuffed Mushrooms with Cream Cheese and Bacon are a guaranteed hit for any occasion! They feature tender baby bella mushrooms filled with a decadent mixture of savory sautéed mushroom stems, garlic, crispy bacon, Parmesan, and creamy cream cheese, all topped with toasted panko breadcrumbs. I absolutely adore making Stuffed Mushrooms because they feel elegant yet are surprisingly easy to prepare. This recipe delivers a rich, comforting, and incredibly flavorful bite that’s perfect as an appetizer for holiday menus, dinner parties, or just a delicious treat – wonderful for spring gatherings too!
Why You’ll Love These Cream Cheese & Bacon Stuffed Mushrooms
- Crowd-Pleasing Appetizer: Always a popular choice at parties and gatherings.
- Rich and Flavorful: The combination of bacon, cream cheese, Parmesan, garlic, and mushrooms is incredibly savory and satisfying.
- Easy to Make: Simple steps for preparing the filling and stuffing the mushrooms.
- Elegant Presentation: Stuffed mushrooms always look impressive on an appetizer platter.
- Make-Ahead Friendly: You can prep these ahead of time and bake just before serving.
Ingredients for Baked Stuffed Mushrooms
Here’s what you’ll need to make these delicious stuffed mushrooms. The full list with measurements is in the recipe card below.
Mushrooms
- Baby bella mushrooms, wiped clean (Fungi)
Filling
- Unsalted butter (Fat)
- Cream cheese, softened (Dairy)
- Fresh cracked black pepper (Spice)
- Garlic cloves, minced (Aromatic)
- Panko crumbs (Breadcrumbs)
- Grated Parmesan cheese (plus more for topping) (Dairy)
- Crispy bacon bits (Meat)
- Salt (Seasoning) (Added based on instructions)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of these Cream Cheese & Bacon Stuffed Mushrooms, but here are some variations:
- Add Sausage: Substitute cooked and crumbled Italian sausage or breakfast sausage for the bacon.
- Different Cheese: Mix in some shredded cheddar, Gruyere, or Swiss cheese along with the Parmesan and cream cheese.
- Add Herbs: Stir some finely chopped fresh parsley, chives, or thyme into the cream cheese mixture.
- Make it Spicy: Add a pinch of cayenne pepper or red pepper flakes to the filling.
- Vegetarian Option: Omit the bacon and perhaps add some finely chopped sautéed spinach or sun-dried tomatoes for extra flavor.
How to Make Baked Stuffed Mushrooms
Let me show you how easy it is to make these delicious Baked Stuffed Mushrooms:
Prep Mushrooms and Oven
- First, I preheat my oven to 400°F (200°C). I lightly oil a rimmed baking sheet or spray it with cooking spray.
- I gently wipe the baby bella mushrooms clean with a damp paper towel. Avoid washing mushrooms as they absorb water.
- Carefully, I remove the stems from the mushrooms (they usually pop right out). I finely chop these removed stems – they’re going into our delicious filling!
- I arrange the mushroom caps, cavity-side up, on the prepared baking sheet.
Cook the Filling Base
- I melt the unsalted butter in a medium skillet over medium heat.
- I add the finely chopped mushroom stems and cook until they release most of their moisture and start to brown slightly.
- Next, I add the minced garlic and cook until it’s fragrant, which only takes about 1 minute.
- I add the panko breadcrumbs to the skillet and stir constantly for about 3 minutes, letting them toast slightly in the butter and mushroom juices.
- I season this mixture with salt and pepper.
- I remove the skillet from the heat and allow the mixture to cool slightly.
Stuff the Mushrooms
- In a large bowl, I combine the slightly cooled mushroom stem and panko mixture with the crispy bacon bits, 1/2 cup of the grated Parmesan cheese, and the softened cream cheese.
- I mix everything together until well combined.
- I taste the filling and season with additional salt and pepper if needed.
- Using a small spoon, I generously fill each mushroom cap with the cream cheese and bacon filling.
- I sprinkle the tops with a little more grated Parmesan cheese.
Bake
- I place the baking sheet with the stuffed mushrooms into the preheated oven.
- I bake until the mushrooms are soft and cooked through, and the cheesy tops are golden brown and bubbly. This usually takes about 20 minutes.
Serve
- Serve immediately
Tips and Tricks for the BEST Stuffed Mushrooms
Here are my secrets for making perfect Cream Cheese & Bacon Stuffed Mushrooms:
- Choose Uniform Mushrooms: Select mushrooms that are similar in size so they cook evenly. Baby bellas (cremini) have great flavor.
- Wipe, Don’t Wash: Clean mushrooms gently with a damp cloth to prevent them from becoming waterlogged.
- Finely Chop Stems: Chopping the stems finely ensures they cook down properly and blend well into the filling.
- Toast Panko: Toasting the panko breadcrumbs briefly in the skillet adds extra flavor and texture.
- Softened Cream Cheese: Ensure the cream cheese is softened for easy mixing and a smooth filling.
- Don’t Overbake: Bake just until the mushrooms are tender and the filling is hot and golden.
How to Serve
These Baked Stuffed Mushrooms are best served hot from the oven! They are perfect as:
- An Appetizer: The star of any party platter or holiday spread.
- A Side Dish: A delicious accompaniment to steak, chicken, or pork chops.
- Part of a Tapas/Mezze Spread: Great alongside other small bites.
Garnish with fresh chopped parsley for a pop of color if desired.
Make Ahead and Storage
- Make Ahead: You can prepare the filling and stuff the mushrooms up to 24 hours in advance. Store the unbaked stuffed mushrooms covered in the refrigerator. Bake just before serving (you may need to add a few extra minutes to the baking time if baking from cold).
- Storage: Store leftover baked stuffed mushrooms in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat gently in the oven at 350°F (175°C) or in an air fryer until warmed through. Microwaving can make the mushrooms slightly rubbery.
FAQs about Baked Stuffed Mushrooms
- Can I use different types of mushrooms?
- Yes, white button mushrooms work well too. Large stuffing mushrooms (like bigger white mushrooms) can also be used, but you might get fewer servings.
- Can I make these vegetarian?
- Easily! Just omit the bacon. You could add finely chopped sautéed spinach, sun-dried tomatoes, or different herbs to the filling for extra flavor.
- Can I freeze stuffed mushrooms?
- It’s generally best not to freeze cream cheese-based fillings as the texture can change upon thawing. You could potentially freeze them unbaked, but the texture might be compromised. Baked and frozen mushrooms can become watery when reheated.
Enjoy these decadent, flavorful, and crowd-pleasing Baked Stuffed Mushrooms with Cream Cheese and Bacon! They’re a perfect appetizer for any occasion.
Print
Baked Stuffed Mushrooms with Cream Cheese and Bacon
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Appetizer, Side Dish
- Cuisine: American
Description
These decadent baked stuffed mushrooms will add a rich touch to your holiday menu or any gathering. Mushroom caps are filled with a creamy mixture of cream cheese, bacon, Parmesan, garlic, and toasted panko, then baked until golden brown. Whether served as appetizers or a festive side dish, this stuffed mushrooms recipe is sure to impress!
Ingredients
Scale
- 12 large baby bella (cremini) mushrooms, wiped clean
- 2 tablespoons unsalted butter
- 4 ounces cream cheese, softened
- 4 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup crispy cooked bacon bits (from about 4–6 slices bacon)
- Salt, to taste
- 1/2 teaspoon fresh cracked black pepper (or to taste)
- Cooking spray or olive oil (for baking sheet)
- Extra grated Parmesan cheese, for topping (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat Oven and Prepare Mushrooms: Preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet with cooking spray or olive oil. Carefully remove the stems from the mushrooms (gently wiggle and pull). Finely chop the removed mushroom stems. Arrange the mushroom caps, cavity-side up, on the prepared baking sheet.
- Cook Filling Base: Melt the butter in a medium skillet over medium heat. Add the finely chopped mushroom stems and cook, stirring occasionally, until they release their moisture and it evaporates (about 5-7 minutes). Add the minced garlic and cook until fragrant, about 1 minute more. Add the panko breadcrumbs and toast, stirring frequently, for about 3 minutes until lightly golden brown. Season this mixture with salt and pepper. Remove from heat and let it cool slightly.
- Combine Filling: In a large bowl, combine the slightly cooled mushroom stem and panko mixture, the softened cream cheese, crumbled bacon bits, and 1/2 cup grated Parmesan cheese. Mix well until thoroughly combined. Taste and season with additional salt and pepper if needed.
- Stuff Mushrooms: Generously fill each mushroom cap with the cream cheese mixture, mounding it slightly.
- Top with Parmesan (Optional): Sprinkle the tops of the stuffed mushrooms with extra grated Parmesan cheese, if desired.
- Bake: Bake for 20 minutes, or until the mushrooms are soft, the filling is heated through, and the tops are golden brown and bubbly.
- Serve: Serve the baked stuffed mushrooms immediately, garnished with fresh chopped parsley if desired.
Notes
- Mushrooms: Baby bella (cremini) mushrooms have more flavor than white button mushrooms, but either works. Choose mushrooms that are relatively uniform in size. Clean mushrooms by wiping them gently with a damp cloth; don’t rinse them.
- Cream Cheese: Softened cream cheese makes mixing the filling much easier.
- Bacon: Cook bacon until very crispy so it stays crisp in the filling. You can cook it in a skillet, oven, or microwave.
- Panko: Panko breadcrumbs provide a lighter, crispier texture than regular breadcrumbs.
- Parmesan: Use freshly grated Parmesan for the best flavor and melting.
- Make-Ahead: You can prepare the filling and stuff the mushrooms up to a day ahead. Cover and refrigerate. Bake just before serving, adding a few extra minutes to the baking time if baking from cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer.