Bacon and Cream Cheese Stuffed Mushrooms

stuffed mushrooms with bacon
Stuffed mushrooms with bacon and mozzarella cheese. Diana Rattray
    45 mins
Ratings

Doesn't bacon make everything better? These savory, tasty stuffed mushrooms are filled with a mixture of smoky bacon, cream cheese, and bread crumbs.

The cream cheese brings the mixture together, but the bacon is the star. Top the mushrooms off with a some shredded mozzarella or Parmesan cheese just before they're done baking. I used mozzarella cheese on the mushrooms pictured. And I used small porto

What You'll Need

  • 1 pound medium fresh mushrooms
  • 4 strips of bacon, diced
  • 1/2 cup minced onion, or use part green onion
  • 2 tablespoons minced fresh green bell pepper
  • 1 teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste
  • 3 ounces cream cheese, room temperature
  • 1/2 cup fine dry bread crumbs, plain
  • 1/4 cup hot water
  • shredded cheese for topping, optional

How to Make It

Clean mushrooms, remove and chop stems; set aside.

Fry bacon in a heavy skillet. With a slotted spoon or spatula, remove the bacon to paper towels to drain.  In the bacon drippings, saute the chopped onion, green pepper, and chopped mushroom stems until tender; drain. Add salt and pepper, to taste.

In a bowl combine the bacon mixture with the softened cream cheese. Press mixture firmly into the mushroom caps, mounding a bit.

Place bread crumbs in a small bowl. Turn the filled mushroom caps upside down and press gently in the bread crumbs to coat tops.

Place in a 13-by-9-by-2-inch baking pan. Add the 1/4 cup of hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees.

If desired, top each mushroom with a small amount of shredded mozzarella, cheddar, or Parmesan cheese and return them to the oven just long enough to melt the cheese.

Makes about 1 1/2 to 2 dozen stuffed mushrooms, depending on the size.

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