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Stuffed cheese and bacon mushrooms recipe

Stuffed cheese and bacon mushrooms recipe

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Mushrooms stuffed with cheese and bacon make an easy and delicious appetiser.

6 people made this

IngredientsServes: 3

  • 3 large mushrooms
  • 6 bacon rashers
  • 1 onion
  • 200g grated cheese
  • butter to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat the oven to 180 C / Gas 4.
  2. Scrape off the inside of the mushrooms so the stem and gills are gone.
  3. Chop the bacon rashers and the onion and fry in a pan till brown. Mix with the cheese.
  4. Place the mushrooms with the stuffed side up in an ovenproof dish and place tin foil over it. Bake in the preheated oven until heated through and the cheese is melted, about 15 minutes.
  5. Butter the mushrooms inside and out and fill them with the mix.

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I always see stuffed mushrooms or mushroom caps on the menu at fancy restaurants, so naturally, I just assumed that this was going to be far more complex than it was. Why do I always do that? Bacon Stuffed Mushrooms are incredibly easy to make and oh so glorious to eat.

I started with making a decision on the base of the appetizer. In a sea of mushroom choices, which do you choose? I went with the medium sized baby Bella mushrooms. I know that some people are not a big fan of the mushroom flavor so I thought this was a good compromise. Keeping them small does limit the amount of the cream cheese bacon mixture, but it keeps it small and bite-sized. Perfect for a party appetizer.

Best Bacon Stuffed Mushrooms

Whether you’re partying until the crack of dawn or planning on a cozy night at home, these 3-Ingredient Bacon Stuffed Mushrooms are going to become your new best friend.

These mushrooms have been served at many of my parties and are always a hit. Plus, they are easy to make!

Filled with creamy feta and smoky bacon, these addictive stuffed mushrooms are not only easy to make (you hardly need a recipe!) but they are the perfect one-bite nibble to go with your bubbly. Looking for an alternative to mushrooms? Try my Bacon Wrapped Potato Bites instead!

Whether you need a last minute appetizer or a new crowd-pleasing party dish, be sure to try these stuffed mushrooms filled with bacon and feta. You won’t regret it.

Vegetarian Garlic Stuffed Mushrooms

Surprise! See, I do make things without cheese, meat, potatoes or bacon! These cute little Vegetarian Garlic Stuffed Mushrooms are easy and so fast to prepare. Warm, juicy mushrooms stuffed with crunchy golden, salty panko infused with grated garlic flavour.

Mushrooms were made for stuffing for all sorts of purposes – bite size to pass around at gatherings like this recipe, and large ones are ideal for using to bake eggs!

“These little babies look fiddly, but they aren’t at all. They take just 10 minutes to pop a whole tray of them into the oven.”

It dawned on me recently that the homepage of my blog was very “yellow” and “red”. I mentioned this to my mother and she instantly said, “Yes, it is. Because most of your recipes have cheese, carbs and meat in them. That’s so typical of you.” The way she said it was that tone of voice that implied “DUH. Didn’t you know?”

I scrolled back over the last couple of months and was pretty shocked to realise how much of my recipes are dominated by cheese, bread/noodles/rice/potatoes, chicken and bacon. Even the (few) salads I posted had cheese or carbs of some form in them!

You must think that this is how I live. On cheese, meat and carbs.

So I thought I had better post a vegetarian cheese free dish. I really did aim to get inspired to make something that was also carb free, but I just resist sharing these cute little Panko and Herb Stuffed Mushrooms. Aren’t they adorable? I know they look fiddly, but I promise they aren’t at all. I don’t do fiddly, remember?

“These are a great light lunch or side. But they’re also great as an appetiser you can pass around at a party because you can pop the whole mushroom in your mouth.”

These babies are the perfect size for popping straight into your mouth so they would even make a great appetiser you can pass around at a party. When you bite into them, the warm juicy mushroom bursts and mixes in with the golden crunchy, salty panko. They are just divine. These are the kind of bites that could turn a carnivore into a vegetarian.

Now if you’ll excuse me, I need to continue demolishing this entire plate. This is my lunch. Oomph, I am going to be so full.

Mouthwatering Stuffed Mushrooms

Truthfully, I’m not a huge fan of mushrooms, but I love these Mouthwatering Stuffed Mushrooms! And when I say I love the, I mean, a lot!

Mushroom caps stuffed with bacon and cream cheese, my friends! How could they not be fabulous? I like to serve them as an appetizer to Thanksgiving dinner and they are always a huge hit.

I could not believe how delicious these are! I made them for company and the tray emptied quickly. I would highly recommend these.

A lot of stuffed mushrooms recipes have you chop up the mushroom stems and add them to the filling. And not being a huge fan of mushrooms, that has never appealed to me.

I think that’s the reason I love these stuffed mushrooms so much. The mushroom flavor isn’t over-powering. So don’t be surprised to see people who don’t like mushrooms gobbling up this savory little appetizers.

The filling for these mushrooms can be made several days ahead of time and stored in the refrigerator. It can even be made ahead and frozen. Just be sure to bring it back to room temperature before stuffing the mushrooms.

The filling holds it shape pretty well during cooking, so don’t be afraid to generously stuff those mushrooms caps. I usually fill the caps, and then add another generous spoonful of filling on top of that.

I made these for Christmas Eve dinner to go with chilled Dungeness crab. They were a perfect addition! Everyone liked them, including the picky ones.

Just don’t forget to dip the tops in breadcrumbs once they’re stuffed. It really helps hold everything together and keep the filling in the mushrooms.

The number of servings you get from the recipe will depend somewhat on the size of your mushrooms, but I usually get close to 30. However many it is, it never seems to be enough!

Bacon and Cream Cheese Stuffed Mushrooms

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes

Keto Bacon 3 Cheese Stuffed Mushrooms

Easy to to make Bacon 3 Cheese Stuffed Mushrooms

Stuffed mushrooms are an appetizer that have been popular for decades, and for good reason! They are bite sized, look fancy, and are so very delicious… My bacon 3-cheese stuffed mushrooms are restaurant- worthy stuffed with cream cheese, garlic, Parmesan cheese, and of course who could forget bacon! These are so simple and delicious, you could even make a whole meal out of them depending on what ingredients you use.

Few things in life give me more joy than simplicity when cooking. A mushroom cap stuffed with a glorious mixture and baked until it is golden brown and sizzling meets all the no-nonsense requirements! These are perfect for a party time platter, but also excellent for everyday use, or as an indulgent treat.

This recipe starts with mushroom caps. You want to remove the stems by popping them out with your fingers. The mushrooms are filled with a mixture of bacon, three types of cheese, parsley, garlic and seasoning. After the mixture goes into the mushrooms you bake the mushrooms until they’re tender and browned. Then serve and enjoy. What could be easier?

This would be delightful with any combination of cheeses and meats, ground beef, Italian sausage, ham, or any combination would also be excellent here.

keto Bacon 3 Cheese Stuffed Mushrooms

A Few Tips from SARAH’S DESK:


I like to use regular white button mushrooms for my stuffed mushrooms. They have a mild flavor the pairs perfectly with the savory filling. They are also readily available in most grocery stores, and are usually loose for choosing the size that you would prefer. Be sure to choose mushrooms that are roughly the same size so that they cook evenly.


The best way to clean mushrooms is to use a damp paper towel to gently rub dirt from each mushroom. It is best not to soak them in water, as they can absorb water, and become mushy.

If you don’t have parsley on hand, try chives, thyme, or green onions instead.

Stuffed mushrooms usually have a crispy Panko bread crumb topping… Because we are focusing on low-carb eating, the Parmesan cheese acts as the bread crumb topping and this provides a delicious crispness.

If you would like to you can also save the stems of your mushrooms, and chop them very finely to add a dose of vegetables to other dishes, or even to put into the stuffed mushrooms themselves.


Well this recipe was delicious and we lived with it for several days. Each mushroom is really filling so I found that eating one or two was enough. On our second batch we toned down the garlic a bit and it was a little better, but that of course is a personal choice. We hope you enjoy this recipe.

Don’t forget to subscribe to our blog, if you haven’t already. We plan on releasing keto recipes that will be exclusive for blog subscribers. Also feel free to share this recipe with family and friends!

For a detailed cooking demonstration check out the video over on YouTube, and if you like these types of recipes consider subscribing to our YouTube channel.

Here is a companion blog post to get the best results from our Keto Quick Start Guide

Keto Bacon Three Cheese Stuffed Mushrooms

They take on a completely different flavour, the kids might even eat them too.

These mushrooms are stuffed with bacon, cheese and spring onion – they are seriously mouth watering!

They are great for an afternoon snack or to go with a juicy steak at dinner. Add some herbs and spices for an extra bit of zing! Maybe add some extra cheese, too…

Recipe Keywords

1. Preheat the oven to 425°F. Line a baking sheet with aluminium foil and set aside.

2. In a large non-stick skillet cook the chopped bacon over medium heat until crispy, about 6 minutes. Using a slotted spoon remove the cooked bacon to paper towels to drain, reserving the fat in the pan.

3. Take the stems out of the mushrooms and set aside. Add the mushroom caps to the pan with the bacon fat along with the 2 TBSP of olive oil and toss to coat.

4. Remove the caps from the pan, don't clean the pan just yet, and spread the caps out gill side up on the foil lined baking sheet. Roast them in the preheated oven for 15 minutes, flip the caps and bake for 15 more minutes. Remove from the caps from the oven and set aside.

5. In a food processor add the shallot, mushroom stems and garlic and pulse until finely minced.

6. Cook the mixture in the pan with the oil and bacon fat over medium heat, about 5 minutes or until lightly browned. Take off the heat and stir in the cooked bacon and blue cheese. Add salt and pepper to taste.

7. Flip the caps gill side up and stuff with the filling, bake for 5 more minutes.

Cheesy Bacon & Spinach Stuffed Mushrooms

I am a huge lover of all types of mushrooms and thankfully my entire family loves them too. These bacon & spinach stuffed mushrooms are my new favorite. Seriously, they are so rich, cheesy, and decadent. My son had a friend over and they ate half of them within a few minutes. My daughter and I scrambled to get a couple for ourselves before they were devoured. These cheesy bacon & spinach stuffed mushrooms made for a great Super Bowl Sunday snack and we all thought they were delicious.

How to Make Cheesy Bacon & Spinach Stuffed Mushrooms

Preheat the oven to 350 degrees.

Cook the bacon in a skillet over medium heat until cooked through and crispy. Remove from the skillet and place on a paper towel to drain grease. Chop into crumbles.

Remove all but 1 teaspoon of bacon grease from the skillet. Add the shallot and cook, stirring often, for 1 minute. Add the spinach and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and pour into a bowl.

Once the spinach mixture cools a bit, add the cream cheese, Gruyere, panko crumbs, and most of the bacon bits stir until well combined. Taste and season with sea salt and freshly cracked pepper, to taste, if needed.

Carefully remove the stems from each mushroom. Place the mushrooms in a cast iron skillet (or baking dish) and drizzle with some olive oil toss to coat evenly.

Place spoonfuls of the bacon & spinach mixture into each mushroom, making sure to gently press the mixture down into the mushrooms. Sprinkle the top of each mushroom with a bit more shredded Gruyere.

Place into the oven and bake for 15-18 minutes. Remove from the oven and sprinkle with the remaining bacon bits. Serve immediately. Enjoy.


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