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These Bacon Stuffed Mushrooms are bite-sized flavor bombs! Juicy cremini mushrooms stuffed with crispy bacon and melty Parmesan, then roasted to golden perfection. They’re quick, easy, and guaranteed to disappear in minutes.
Let’s talk mushrooms and bacon – two of my absolute favorites! It felt like ages since I last cooked with bacon, so when I stumbled upon these beautiful large cremini mushrooms at the store, I knew exactly what had to happen.
I found a lonely pack of bacon in the freezer, and with a little Parmesan, these stuffed mushrooms turned into the most irresistible bite-sized treats. Honestly, mushrooms, bacon, and cheese – what’s not to love?
Before You Start
- Choose Large Mushrooms: Look for large cremini mushrooms for this recipe. They’re the perfect size for stuffing and have a hearty texture that holds up well when roasted.
- Crisp Up the Bacon: Make sure your bacon is nice and crispy before chopping it up. The crispiness adds a satisfying crunch that contrasts perfectly with the soft mushrooms.
- Pre-Cook the Mushrooms: Give the mushrooms a quick sear in the skillet before stuffing them. This helps draw out some of the moisture and gives them a head start, so they roast perfectly in the oven.
- Don’t Over-Salt: Be careful with adding extra salt to the filling. The bacon and Parmesan are already salty, so you might not need much more. Taste as you go to get the seasoning just right.
- Use an Oven-Safe Skillet: If you have an oven-safe skillet, use it to go straight from the stovetop to the oven. This saves time and keeps all those flavors in one pan.
Ingredients you’ll Need
- Large Cremini Mushrooms: These are perfect for stuffing because they’re big and meaty. Button mushrooms work too, but cremini are where it’s at for this recipe.
- Parmesan Cheese: Adds that perfect salty, nutty flavor that pairs so well with bacon and mushrooms. If you don’t have Parmesan, Pecorino Romano works too.
- Bacon: Crispy, savory goodness that brings the whole dish together. You can use turkey bacon if you’re looking for a lighter option.
- Salt and Pepper: Just a bit to season the filling, but remember, the bacon and Parmesan are already pretty salty, so you might not need much.
Start by preheating your oven to 400℉. In a medium bowl, mix together ½ cup of Parmesan cheese, 6 slices of crispy chopped bacon, 2 tablespoons of fresh chopped parsley, and a bit of salt and pepper to taste. I usually skip the salt because the bacon and Parmesan already add enough, but a good ½ teaspoon of black pepper really brings out the flavor. Stir everything together and set the bowl aside.
Tip: This filling is super versatile, so feel free to add in some garlic or even a bit of crushed red pepper if you want some heat.
Grab a large oven-safe skillet and heat 2 tablespoons of olive oil over medium heat. Add 1 pound of cleaned, stemmed cremini mushrooms, and cook them for about 2-3 minutes on each side, just until they start to brown a bit. This helps the mushrooms release some of their moisture and gives them a little head start before they go into the oven.
Now, spoon about 1 tablespoon of the bacon-Parmesan mixture into each mushroom cap. You should have just enough to fill all the mushrooms generously. Tip: Don’t be shy with the filling – the more, the better!
Transfer the skillet with the stuffed mushrooms to your preheated oven. Bake for about 5 minutes, or until the cheese is melted and bubbly. Keep an eye on them in the oven – you want the cheese to melt, but not to burn. Once they’re done, pull the skillet out of the oven and let the mushrooms cool for a minute or two before serving.
How To Serve
These Bacon and Parmesan Stuffed Mushrooms are perfect as an appetizer, but they also make a great side dish for a variety of meals. Here are some ideas of what to serve with these mushrooms:
Frequently Asked Questions
How do I clean mushrooms?
Gently wipe the mushrooms with a damp paper towel or use a soft brush to remove any dirt. Avoid soaking them in water, as mushrooms can absorb moisture and become soggy.
Can I make these stuffed mushrooms ahead of time?
Yes, you can prep the mushrooms and make the filling ahead of time. Store them separately in the fridge, then stuff and bake them right before serving.
How do I store leftovers?
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350℉ for about 10 minutes to keep them from getting too soggy.
Can I freeze stuffed mushrooms?
I don’t recommend freezing them because the mushrooms can become watery when thawed.
More Delicious Mushroom Recipes
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Bacon Stuffed Mushrooms
Bacon and Parmesan Stuffed Mushrooms are savory bites filled with crispy bacon, tangy Parmesan, and fresh parsley. These easy, flavorful appetizers are roasted to golden perfection and make a perfect addition to any meal.
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Instructions
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Preheat oven to 400℉.
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In a medium bowl add the Parmesan cheese, bacon, parsley and salt and pepper to taste. I usually don’t add any salt because I find the Parmesan cheese and bacon provides enough saltiness, but I do add about ½ teaspoon of black pepper. Stir everything together and set aside.
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In a large oven safe skillet, add the olive oil and heat it over medium heat. Add the mushrooms and cook on both sides for about 2 or 3 minutes per side, just until the mushrooms start to brown a bit.
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Add about 1 tablespoon of the bacon/cheese mixture to each mushroom, you should have enough to fill all the mushrooms.
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Place the mushrooms in the oven and bake for 5 minutes or until the cheese has melted.
Notes
- Use large cremini mushrooms for the best results.
- Cook the bacon until crispy for a nice crunch in the filling.
- Be cautious with added salt; the bacon and Parmesan already provide plenty of seasoning.
- For a richer flavor, try swapping olive oil with butter when browning the mushrooms.
- Assemble the mushrooms ahead of time and bake just before serving for easy prep.
Nutrition Information
Serving: 1servingCalories: 274kcal (14%)Carbohydrates: 6g (2%)Protein: 12g (24%)Fat: 23g (35%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 30mg (10%)Sodium: 572mg (25%)Potassium: 598mg (17%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 279IU (6%)Vitamin C: 3mg (4%)Calcium: 174mg (17%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
