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.