These Stuffed Baked Mushrooms with Creamy Cheese and Bacon are a mouthwatering appetizer or savory snack that’s easy to prepare yet impressively delicious. Inspired by a restaurant dish I enjoyed years ago, this recipe has become one of my most-loved starters. Featuring juicy mushroom caps filled with a rich sautéed filling, topped with gooey cheese and crispy bacon, it’s the perfect combination of earthy, creamy, and savory flavors.
The best part? They’re just as tasty served hot from the oven as they are chilled the next day. This makes them a versatile dish for dinner parties, potlucks, or quick bites. Whether you’re a fan of mushrooms or just looking to add a new appetizer to your collection, this one is a must-try.
Preparation, Cook, and Total Time
Preparation Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Cuisine: European-inspired appetizer
Ingredients
For the Mushrooms:
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12 large white mushrooms (such as champignons)
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1 tbsp vegetable oil (for frying)
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1 tbsp olive oil (for drizzling)
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Salt and black pepper to taste
For the Filling:
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Stems from the mushrooms, finely chopped
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1 small onion, finely diced
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1–2 garlic cloves, minced
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3 tbsp heavy cream
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½ cup shredded mozzarella or suluguni cheese
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1 tsp mayonnaise
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Salt and pepper to taste
For Topping:
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6–12 strips of bacon (depending on size of mushrooms)
Directions
Step 1: Clean the Mushrooms
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Choose large mushrooms for stuffing. Avoid washing them under running water—peel the caps thoroughly instead to maintain texture and flavor.
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Use a small sharp knife to remove the stems and gently scrape out the soft inner part of the caps.
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Don’t discard the stems—we’ll use them for the filling.
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Arrange the cleaned mushroom caps on a plate, ready for stuffing.
Step 2: Prepare the Filling
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Finely chop the mushroom stems.
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Heat a skillet with a little vegetable oil and add the chopped mushrooms.
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Sauté until the mushrooms release their moisture and it evaporates.
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Add the finely diced onion and cook until softened and golden.
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Season with salt and pepper, then pour in the heavy cream and cook for 1–2 minutes until it thickens slightly.
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Let the mushroom mixture cool slightly.
Step 3: Prepare the Cheese Mixture
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In a small bowl, combine the shredded cheese, minced garlic, and mayonnaise.
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Mix until creamy and smooth.
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This cheesy base will form the first layer in your mushroom caps.
Step 4: Assemble the Stuffed Mushrooms
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Preheat the oven to 200°C (400°F).
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Line a baking dish with foil or lightly grease it with oil.
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Place the mushroom caps into the dish and season with a little salt and pepper.
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Drizzle lightly with olive oil.
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Spoon a layer of the cheese mixture into each cap.
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Top with a generous amount of the mushroom filling.
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Finish by placing one or two strips of bacon on top of each mushroom, depending on their size.
Step 5: Bake and Serve
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Bake the mushrooms in the preheated oven for 15 minutes, or until the bacon is crisp and the cheese is bubbly.
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Remove and let cool slightly before serving.
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Garnish with parsley or fresh herbs, if desired.
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Serve warm—or cold the next day for an equally tasty treat.
Serving Suggestions
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Perfect as an appetizer on a holiday table or dinner party.
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Serve with a crisp green salad or roasted vegetables for a complete meal.
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Delicious on toasted sourdough or garlic bread as a snack or lunch.
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Works well as a topping for pasta, risotto, or polenta.
Cooking Tips
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Use large mushrooms like portobellos or big white champignons—they hold more filling and bake evenly.
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Don’t overfill the caps—leave a little space to prevent overflow in the oven.
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Add herbs like thyme or parsley to the cheese mixture for a fresh boost.
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Swap bacon for pancetta, turkey bacon, or even vegetarian strips for different variations.
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Always grate cheese finely so it melts evenly and mixes well.
Nutritional Benefits
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Mushrooms are low in calories and rich in antioxidants and B vitamins.
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Garlic and onions contribute to immune support and flavor depth.
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Cheese adds calcium and protein while satisfying cheesy cravings.
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Bacon adds fat and crunch—but you can opt for leaner varieties if preferred.
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Overall, this dish offers a balance of indulgence and nutrition in a portion-controlled size.
Dietary Information
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Gluten-free (ensure no cross-contamination with bacon or cheese)
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Can be made keto-friendly with full-fat dairy and low-carb cheese
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To make vegetarian, skip bacon or use a plant-based alternative
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Nut-free, making it suitable for most guests and kids
Nutritional Facts (Per Stuffed Mushroom – Approximate)
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Calories: 120
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Protein: 6g
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Fat: 9g
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Carbohydrates: 3g
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Fiber: 1g
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Calcium: 80mg
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Iron: 0.5mg
Storage
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat in the oven at 160°C (320°F) or enjoy cold.
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Not recommended for freezing due to the high moisture content of mushrooms.
Why You’ll Love This Recipe
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Restaurant-quality appetizer made easily at home
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Perfect finger food for gatherings, buffets, or a cozy movie night
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Quick and easy prep with common ingredients
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Versatile—customize the filling with your favorite herbs, spices, or cheeses
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Tastes just as good cold, making it ideal for lunchboxes or picnics
Recipe Conclusion
These Creamy Bacon-Stuffed Mushrooms are an unforgettable treat. With minimal prep and maximum flavor, they’re a go-to recipe for when you want to wow guests or enjoy a little gourmet indulgence at home. The cheesy garlic blend with earthy mushrooms and crispy bacon hits every flavor note you crave. Make a batch, savor them hot, and watch them disappear—then enjoy the leftovers cold just as much.
Frequently Asked Questions (FAQ)
1. Can I make this without bacon?
Yes! Simply omit the bacon or use a vegetarian alternative like smoked tempeh or plant-based bacon strips.
2. Which mushrooms are best for this recipe?
Large white mushrooms or baby portobellos work best because they hold their shape and have a good filling cavity.
3. Can I prepare these in advance?
Absolutely. Assemble the mushrooms up to the baking step, then cover and refrigerate. Bake just before serving.
4. What cheese works besides mozzarella or suluguni?
Cheddar, gouda, provolone, or cream cheese blends work well for a richer flavor.
5. Can I freeze them?
Freezing is not recommended—the mushrooms may become too watery upon thawing.
6. Is it possible to make this dairy-free?
Yes. Use dairy-free cheese and a vegan mayonnaise alternative. Skip the cream or use plant cream.
7. How can I make the dish spicier?
Add a pinch of red chili flakes or use spicy cheese for heat.
8. What can I serve this with?
They pair beautifully with grilled meats, pasta dishes, or as a side to a soup or salad.
9. Can I use pre-cooked bacon?
Yes, but add it near the end of baking to avoid burning since it won’t need as much cook time.
10. How do I prevent the mushrooms from becoming soggy?
Don’t wash the mushrooms—peel them instead. Also, pre-cook the filling to reduce moisture.