Last updated on December 29th, 2017 at 11:05 pm
Bacon and Cream Cheese Stuffed Mushrooms – quick, simple and delicious appetizer. Bacon, cream cheese and mushrooms, a marriage made in heaven.
I’m a bit sad! My nice 4 day long weekend is coming to an end. And what a weekend it was, we got so much snow, it snowed for 2 days in a row. Now it’s finally starting to warm just a bit and the snow is slowly melting. Though there is one family member that really enjoys this weather and that is my dog.
Today’s recipe is bacon and cream cheese stuffed mushrooms. I love my stuffed mushrooms and I make them every chance I get. But I do like to try different combinations every time I make them. This time I just had to add bacon to my stuffed mushrooms. So the mixture in these stuffed mushrooms is made with cream cheese, bacon, Panko breadcrumbs, Frank’s hot sauce and onion. They turned out great. They are a bit spicy from the hot sauce, a bit crunchy from the bacon and creamy from the cream cheese.
When you stuff them, make sure you divide the cheese filling evenly among all the mushrooms. I baked them at high temperature at 425 F for 10 or 15 minutes and they turned out spectacular. Hope you try them.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Bacon and Cream Cheese Stuffed Mushrooms
Ingredients
- 12 large white mushrooms
- 5 slices bacon chopped and fried
- 1/4 onion chopped
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tsp dried oregano
- 5 oz cream cheese
- 1 tbsp hot sauce I used Frank's
- 1/4 cup breadcrumbs I used Panko
- 1 tbsp chives chopped
Instructions
- Preheat oven to 425 F degrees.
- Clean mushrooms and carefully remove stems.
- Fry bacon and discard bacon fat leaving 1 tbsp of fat in the pan. Add chopped mushroom stems and onion, season with salt and pepper and add oregano. Cook until onion is tender and the water from mushrooms stems, if any, has completely evaporated.
- In a bowl add cream cheese, chopped bacon, hot sauce, mushroom stem mixture, bread crumbs, chives and mix well.
- Stuff each mushroom evenly with the mixture and place on a baking pan.
- Bake for 10 to 15 minutes or until top is crisp.
Notes
Nutrition
Enjoy!
Carolyn Sullivan says
December 16, 2017 at 2:04 amI have also taken a 1 lb package of mild sausage and cooked some stuffing mix along with putting cream cheese in the mushrooms and baked them! Never any left to take home!
tam says
July 15, 2014 at 3:56 amI’m 11 yrs old and cooked it so if I could anyone could .p.s.we loooovvvvveeeedddd It
jo says
July 15, 2014 at 4:05 amHey that’s awesome, good for you!
Randy says
February 11, 2014 at 5:20 pmIs there a dipping sauce or sauce I can drizzle over the top of the stuffed mushrooms I always have a problem of them drying out
Johanna says
July 4, 2013 at 8:25 pmWould it make sense to make them ahead besides baking or would they end up funny any idea.
jo says
July 4, 2013 at 8:33 pmI think they would be ok, as long as you don’t bake them until ready to be served.
Adriana @FoodCocktail says
November 13, 2012 at 12:47 pmI just discovered your blog from tasteologie.com and I was (pleasantly) surprised when I saw that you are romanian too 🙂 Anyway, just wanted to say that I love stuffed mushrooms too but I’ve never tried the cream cheese filling but it sounds great so maybe I’ll give it a try next time!
jo says
November 13, 2012 at 4:34 pmWell nice to meet you Adriana. Thanks for stopping by, I’ll be sure to check out your blog. 🙂
Adriana @FoodCocktail says
November 29, 2012 at 12:36 pmI just came back to say that I’ve tried the cream cheese filling for the mushrooms and I loved it! So, thanks for the idea!
jo says
November 29, 2012 at 2:17 pmHi Adriana, glad you liked them. 🙂