November 29th, 2009

Mouthwatering Stuffed Mushrooms

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Truthfully, I’m not a huge fan of mushrooms, but I love these Mouthwatering Stuffed Mushrooms! And when I say I love the, I mean, a lot!

Mouthwatering Stuffed Mushrooms
Mushroom caps stuffed with bacon and cream cheese, my friends! How could they not be fabulous? I like to serve them as an appetizer to Thanksgiving dinner and they are always a huge hit. The filling for these mushrooms can be made several days ahead of time and stored in the refrigerator. It can even be made ahead and frozen. Just be sure to bring it back to room temperature before stuffing the mushrooms. The filling holds it shape pretty well during cooking, so don’t be afraid to generously stuff those mushrooms caps. I usually fill the caps, and then add another generous spoonful of filling on top of that. The number of servings you get from the recipe will depend somewhat on the size of your mushrooms, but I usually get close to 30. However many it is, it never seems to be enough!

Mouthwatering Stuffed Mushrooms

Preparation 15 min Cook Time 30 min Total Time 45 mins


  • About 30 whole fresh mushrooms
  • 8-10 slices bacon, cooked and crumbled
  • 2 (8 oz.) packages cream cheese, softened
  • 1 cup dry breadcrumbs, divided
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons olive oil


  1. Preheat oven to 350. Clean mushrooms; break off stems and discard.
  2. Combine cream cheese, bacon, 1/3 cup of breadcrumbs, Parmesan and spices.
  3. Brush mushroom caps with oil and fill with a generous amount of cream cheese filling. Dip tops in additional breadcrumbs and place on lightly greased baking sheet.
  4. Bake for 25-30 minutes until mushrooms are piping hot and liquid starts to form under caps.

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If you love this recipe, you might also like:

Southwest Stuffed Mushrooms


Balsamic Grilled Mushroom Kabobs


Who Dished It Up First : Adapted from



  1. I could not believe how delicious these are! I made them for company and the tray emptied quickly. I would highly recommend these.

  2. What temperature? Am I missing something? Can’t find it in this post.


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