If you have been on the lookout for a party appetizer or a cozy snack that feels both gourmet and comforting, this Bacon and Herb Stuffed Mushrooms Recipe is an absolute winner. Imagine bite-sized cremini mushrooms filled with a rich, creamy blend of cream cheese, sharp Parmesan, fresh herbs, and that irresistible smoky crunch of crispy bacon. Each mushroom bursts with flavor and texture, making them perfect for entertaining or simply treating yourself to something special. The ease of preparation combined with the layered taste makes this recipe one I find myself coming back to time and again.
Ingredients You’ll Need
Every fantastic dish starts with the very best building blocks, and for this Bacon and Herb Stuffed Mushrooms Recipe, the ingredients are simple yet essential. Each component plays a vital role—from the smoky bacon adding savory depth, to the fresh parsley giving a bright herbaceous lift, and the cheese creating a luscious creamy filling that binds everything together beautifully.
- 6 strips of bacon: Choose regular cut for ideal crispiness that delivers bite-sized bacon goodness throughout.
- 4 oz plain cream cheese, softened: This creamy base provides that rich, velvety texture that holds the filling together perfectly.
- 1/2 cup Parmesan cheese, shredded or freshly grated: Adds a sharp, nutty flavor that brings brightness and depth.
- 2 garlic cloves, minced or grated: Infuses a warm, aromatic undertone that elevates the entire recipe.
- 2 Tbsp parsley leaves, finely chopped plus extra for garnish: Fresh parsley cuts through richness and adds lively color.
- 1/4 tsp fine sea salt: Enhances all the flavors, balancing savory and creamy elements.
- 1/4 tsp freshly ground black pepper: Adds a subtle heat to keep the flavor from being one-dimensional.
- 24 cremini mushrooms (about 1 pound): These small, tender mushrooms provide the perfect vessel for holding that decadent filling.
How to Make Bacon and Herb Stuffed Mushrooms Recipe
Step 1: Prepare Your Mushrooms
Start by gently cleaning your cremini mushrooms with a damp paper towel to remove dirt without soaking the mushrooms. Pinch out the stems carefully—this creates space for the delicious filling while keeping the mushroom caps intact. Don’t forget to preheat your oven to 400 degrees Fahrenheit and lightly oil a rimmed baking sheet to prevent sticking during baking.
Step 2: Cook the Bacon Perfectly
Cooking bacon is where the magic starts—the goal is that ideal crispiness without burning. In a large skillet over medium heat, cook strips for about 3 minutes on each side until they’re a beautiful golden brown and crispy. Then, transfer them onto paper towels to drain excess fat and cool. Once cool, chop into small, irresistible bits that will mix perfectly with the creamy filling and also sprinkle on top for extra crunch.
Step 3: Mix the Flavorful Filling
Grab a medium mixing bowl and combine your softened cream cheese, grated Parmesan, minced garlic, chopped parsley, sea salt, and freshly ground black pepper. Mash and stir these ingredients gently with a fork until uniform and creamy. Then fold in half of your chopped bacon bits, making sure every bite has that smoky, savory pop. The filling should be thick and spreadable, ready to be nestled into mushroom caps.
Step 4: Stuff and Bake the Mushrooms
Using a small cookie scoop or a teaspoon, carefully fill each mushroom cap with the prepared mixture—aim for about two teaspoons of filling per mushroom for a balanced bite. Arrange the filled mushrooms evenly spaced on your baking sheet, then sprinkle the remaining bacon bits over the top for a pretty and tasty finishing touch. Bake for 15 minutes until mushrooms soften, and you see the filling turn golden with browned spots on top. This visual cue means they’re ready and incredibly inviting.
How to Serve Bacon and Herb Stuffed Mushrooms Recipe
Garnishes
A simple finishing touch can make a dish turn from delicious to memorable. Sprinkle freshly chopped parsley over the mushrooms as soon as they come out of the oven—this adds a vibrant pop of green color and a fresh contrast to the smoky richness. If you like a little extra zing, a light drizzle of high-quality olive oil or a tiny sprinkle of smoked paprika can elevate the presentation and flavor.
Side Dishes
These stuffed mushrooms shine as appetizers but can also partner beautifully with a variety of side dishes. Consider pairing them with a crisp green salad featuring lemon vinaigrette for acidity, or serve alongside roasted vegetables for a warm, comforting plate. They work wonderfully next to light pasta dishes or even alongside a creamy risotto, adding texture and flavor without overpowering other elements.
Creative Ways to Present
Presentation is part of the fun with this Bacon and Herb Stuffed Mushrooms Recipe. Serve them on a rustic wooden board or a sleek white platter to highlight their rich colors. For festive gatherings, arrange them in concentric circles or stacked tiers on a cake stand. You can also skewer two or three mushrooms with decorative picks for easy grab-and-go hors d’oeuvres that guests will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—and often you will—store them in an airtight container in the refrigerator for up to 3 days. Keeping the mushrooms chilled preserves their flavors and texture nicely. Bring them back to room temperature before reheating for the best taste experience.
Freezing
This Bacon and Herb Stuffed Mushrooms Recipe freezes well if you want to prep in advance. Place the stuffed but uncooked mushrooms on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the cooking time to ensure they cook evenly.
Reheating
To reheat, gently warm your stuffed mushrooms in a preheated 350°F oven for about 10 minutes or until heated through. Avoid microwaving if possible, as it can make the mushrooms soggy. A warm oven helps retain the lovely texture and melds the flavors back together as freshly baked.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While cremini mushrooms are ideal for their size and flavor, you can use white button mushrooms or even larger portobello caps if you adjust the filling quantity accordingly. Just remember the thicker or larger the mushroom, the longer it might need to bake.
Is it possible to make this recipe vegetarian?
Definitely! Simply omit the bacon and consider adding chopped walnuts or smoked paprika to bring in a similar smoky, crunchy element. You can also substitute with vegetarian bacon alternatives depending on your preference.
How do I prevent the mushrooms from becoming too watery?
Cleaning mushrooms with a damp cloth instead of rinsing helps prevent excess water absorption. Additionally, baking them on a rimmed sheet allows moisture to escape, keeping stuffed mushrooms from becoming soggy.
Can I prepare the filling ahead of time?
Yes, you can mix the filling a day in advance and store it in the refrigerator. Just give it a good stir before stuffing the mushrooms, and ensure to bring it to room temperature for easier spreading.
What wine pairs well with this dish?
A crisp white wine like a Sauvignon Blanc or a light Pinot Noir balances the richness of the bacon and cheese while complementing the earthiness of the mushrooms wonderfully.
Final Thoughts
This Bacon and Herb Stuffed Mushrooms Recipe has quickly become one of my go-to dishes whenever I want to impress without stress. The combination of smoky bacon, fresh herbs, and creamy cheese tucked inside tender mushrooms is pure comfort and joy in every bite. I can’t wait for you to try this recipe and make it a favorite at your gatherings or cozy evenings at home—it’s truly a crowd-pleaser that feels like a warm hug on a plate.
Print
Bacon and Herb Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These delicious stuffed mushrooms combine crispy bacon, creamy cheese, and fresh herbs for a savory appetizer that’s perfect for gatherings or a tasty snack. With a rich filling of cream cheese, Parmesan, garlic, and parsley, each bite delivers a flavorful balance complemented by the tender baked cremini mushrooms.
Ingredients
Stuffed Mushrooms Ingredients
- 6 strips of bacon (regular cut)
- 4 oz plain cream cheese (softened)
- 1/2 cup Parmesan cheese (shredded or freshly grated)
- 2 garlic cloves (minced or grated)
- 2 Tbsp parsley leaves (finely chopped plus more for garnish)
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 24 cremini mushrooms (about 1 pound)
Instructions
- Prep Mushrooms: Clean the mushrooms gently using a damp paper towel to remove any dirt without soaking them. Remove the stems by pinching them off carefully. Preheat your oven to 400°F (200°C). Lightly oil a rimmed baking sheet and set it aside.
- Cook Bacon: Heat a large skillet over medium heat. Cook the bacon strips for approximately 3 minutes on each side until they are crisp and nicely browned. Transfer the cooked bacon to a paper towel-lined plate to drain and cool, then chop into small bits.
- Prepare Filling: In a medium mixing bowl, combine the softened cream cheese, shredded Parmesan, minced garlic, chopped parsley, sea salt, and black pepper. Use a fork to mix and mash these ingredients together until well combined. Fold in half of the chopped bacon bits evenly into the mixture.
- Stuff Mushrooms: Using a small cookie scoop or teaspoon, fill each mushroom cap evenly with about 2 teaspoons of the prepared cheese and bacon mixture. Sprinkle the remaining bacon bits over the tops of the stuffed mushrooms.
- Bake: Arrange the stuffed mushrooms evenly spaced on the prepared baking sheet. Bake in the preheated oven for 15 minutes, or until the mushrooms have softened and the filling starts to brown lightly on top.
- Serve: Remove the mushrooms from the oven, transfer to a serving platter, sprinkle with additional chopped parsley for garnish, and serve warm.
Notes
- Note 1: Cleaning mushrooms with a damp paper towel instead of washing under water prevents them from becoming soggy.
- Note 2: The mushrooms are done baking when they feel tender and the cheese topping shows golden brown spots.
