Cream Cheese & Bacon Stuffed Mushrooms (Easy Baked Appetizer!)

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

1. First, I preheat my oven to 400°F (200°C). I lightly oil a rimmed baking sheet or spray it with cooking spray.
2. I gently wipe the baby bella mushrooms clean with a damp paper towel. Avoid washing mushrooms as they absorb water.
3. 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!
4. I arrange the mushroom caps, cavity-side up, on the prepared baking sheet.

Cook the Filling Base

1. I melt the unsalted butter in a medium skillet over medium heat.
2. I add the finely chopped mushroom stems and cook until they release most of their moisture and start to brown slightly.
3. Next, I add the minced garlic and cook until it's fragrant, which only takes about 1 minute.
4. 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.
5. I season this mixture with salt and pepper.
6. I remove the skillet from the heat and allow the mixture to cool slightly.

Stuff the Mushrooms

1. In a large bowl, I combine the slightly cooled mushroom stem and panko mixture with the crispy bacon bits, ½ cup of the grated Parmesan cheese, and the softened cream cheese.
2. I mix everything together until well combined.
3. I taste the filling and season with additional salt and pepper if needed.
4. Using a small spoon, I generously fill each mushroom cap with the cream cheese and bacon filling.
5. I sprinkle the tops with a little more grated Parmesan cheese.

Bake

1. I place the baking sheet with the stuffed mushrooms into the preheated oven.
2. 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

1. 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.

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