Print

Smoky Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

Delicious smoky stuffed mushrooms featuring a creamy blend of cream cheese, sharp cheddar, crispy bacon, and sautéed mushroom stems with onions, baked until golden and topped with seasoned bread crumbs for an irresistible appetizer or snack.

Ingredients

Scale

Mushrooms

  • 12 button or cremini (baby portobello) mushrooms

Bacon and Aromatics

  • 7 slices bacon
  • 1/4 cup diced onion
  • Chopped mushroom stems (from the 12 mushrooms)

Cheese and Seasonings

  • 8 ounces cream cheese, room temperature
  • 1/2 to 1 cup shredded sharp cheddar cheese
  • Black pepper, to taste
  • 1/2 teaspoon garlic powder

Others

  • 2 to 3 tablespoons butter or reserved bacon drippings
  • 1/2 cup bread crumbs, seasoned or plain
  • Cooking spray (for the casserole dish or sheet pan)

Instructions

  1. Preheat and Prepare Bacon: Preheat your oven to 350°F (175°C). Clean the mushrooms thoroughly and carefully remove the stems, then chop the stems and set them aside for later use. Cook 3 slices of the bacon until limp and the other 4 slices until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain but reserve the bacon drippings for cooking and flavoring.
  2. Sauté Vegetables: In the reserved bacon drippings, add the diced onion and chopped mushroom stems. Cook over medium heat until the mixture is soft and fragrant, which usually takes a few minutes. This step builds a smoky, savory flavor base for the filling.
  3. Prepare Filling: Chop the crispy bacon slices into small pieces. In a mixing bowl, add the room temperature cream cheese and stir in the chopped crispy bacon pieces along with the shredded sharp cheddar cheese. This creamy and cheesy mixture forms the heart of your stuffed mushrooms.
  4. Combine Aromatics and Seasonings: Add the sautéed onion and mushroom stem mixture to the cream cheese blend. Season with black pepper to taste and 1/2 teaspoon garlic powder. Mix everything thoroughly to ensure an even distribution of flavors.
  5. Fill Mushrooms: Lightly spray a 9×13-inch casserole dish or sheet pan with cooking spray to prevent sticking. Spoon the cheese filling generously into each mushroom cap, filling them to the top for maximum flavor and texture.
  6. Add Topping: Cut each slice of the limp bacon into four small pieces so you can place one small piece on top of each filled mushroom. Then, sprinkle the stuffed mushrooms evenly with the bread crumbs. Finally, drizzle the tops with the reserved bacon drippings or melted butter to help create a golden, crispy topping during baking.
  7. Bake and Serve: Bake the mushrooms in the preheated oven for 20 minutes, or until the tops are golden brown and bubbly. Once baked, remove them from the oven and serve immediately. Enjoy these smoky, savory stuffed mushrooms as an appetizer or party snack!

Notes

  • For a stronger smoky flavor, use smoked bacon and consider adding a small pinch of smoked paprika to the filling.
  • Allow cream cheese to come to room temperature for easier mixing and a smoother filling.
  • If you prefer a crustier top, broil the mushrooms for an additional 1-2 minutes after baking, watching carefully to avoid burning.
  • You can substitute the bread crumbs with crushed crackers or panko for a different texture.
  • These mushrooms can be prepared a few hours ahead and baked right before serving to save time.

Keywords: stuffed mushrooms, smoky mushrooms, bacon stuffed mushrooms, cheesy stuffed mushrooms, appetizer, party snacks

Find it online: https://cookwithruby.com/smoky-stuffed-mushrooms-recipe/