Bacon and Cream Cheese Stuffed Mushrooms
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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!
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Bacon and Cream Cheese Stuffed Mushrooms
Ingredients
- 12 large white mushrooms
- 5 slices bacon (chopped and fried)
- 1/4 onion (chopped)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1 teaspoon dried oregano
- 5 ounce cream cheese
- 1 tablespoon hot sauce (I used Frank's)
- 1/4 cup breadcrumbs (I used Panko)
- 1 tablespoon chives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Enjoy!
Hi Jo. Im going to make these on Saturday. I know nothing about hot sauces and have sriracha in stock and want to know if its a good substitute for Franks hot sauce. I suspect some may have a more sweeter or harsher flavour! Please help!
You can use Sriracha, it shouldn’t change the flavor too much. 🙂
I 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!
I’m 11 yrs old and cooked it so if I could anyone could .p.s.we loooovvvvveeeedddd It
Hey that’s awesome, good for you!
Is 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
Would it make sense to make them ahead besides baking or would they end up funny any idea.
I think they would be ok, as long as you don’t bake them until ready to be served.
I 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!
Well nice to meet you Adriana. Thanks for stopping by, I’ll be sure to check out your blog. 🙂
I 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!
Hi Adriana, glad you liked them. 🙂