Bacon and Cream Cheese Stuffed Mushrooms is both mouthwatering and simple. Enjoy this quick and easy appetizer or side dish that your guests will devour!
One of the things I always have on the menu when I need an appetizer or snack on hand for tailgate season, celebrations, and holidays is stuffed mushrooms – especially these Bacon and Cream Cheese Stuffed Mushrooms made with thick-cut bacon. They’re super easy and quick to make, unlike some other stuffed mushroom recipes. I’ve been making them for over a decade, and these stuffed mushrooms are still a fan-favorite around here!
In this recipe I recommend, starting with 6 slices of thick-cut bacon. You know anything that starts with bacon is gonna be good, right?? I like to use the Hickory Smoked Bacon, but applewood is great in this too. Heck any bacon is delicious just pick a thicker cut for this recipe. Enjoy!
What makes stuffed mushrooms soggy?
Stuffed mushrooms can become soggy due to the release of excess moisture while cooking. This happens because mushrooms naturally contain a lot of water, which they release when cooked. High temperatures or prolonged cooking can prevent this moisture from evaporating, leading to sogginess. Additionally, filling ingredients like juicy vegetables, cheeses, and sauces contribute to the issue too.
To prevent sogginess, here are a few easily applicable tips:
- Pre-cook moisture-rich ingredients! Vegetables can contain lots of moisture, so simply precook them before you use them in your filling.
- Include absorbent ingredients! Including ingredients like breadcrumbs or rice can help manage excess moisture because they will absorb some of the water.
- Avoid overstuffing your mushrooms! When you overstuff your mushrooms, you don’t give the mushroom room to fully cook and cook out the moisture.
- Follow cooking guidelines! I carefully test my recipes for optimal outcomes, so I suggest following the recommended temperature and cooking time in the recipe card.
- Drain and pat dry your mushrooms & other ingredients! Blot your mushrooms dry and drain any liquid off all your ingredients unless otherwise directed.
Do you wash mushrooms before stuffing them?
I recommend always cleaning mushrooms before you eat them. For this recipe, I suggest using a clean dish towel to wipe them off. Here are two quick steps you can follow to properly wash mushrooms:
- Quick Rinse: Hold the mushrooms under cool water and gently rub off any dirt with your fingers. Don’t soak them because that can make your mushrooms soggy.
- Dry Gently: After rinsing, use a paper towel to pat the mushrooms dry. Just give them a gentle blot.
Can I eat mushroom stems?
Yes, you absolutely can eat mushroom steams. As a matter of fact, this recipe calls for you to remove the stems from the button mushrooms and save them! I suggest chopping them finely and returning them to the bacon grease for cooking until tender. Then, throw them in the filling mixture.
Certain mushrooms, especially portobello, shiitake, and oyster, have tasty stems that work well in dishes like stir-fries and soups. When buying mushrooms, it’s generally safe to eat the stems of common types. If you’re not sure about a mushroom, ask an expert before eating it. Be careful when picking wild mushrooms though because some can be poisonous.
Bacon and Cream Cheese Stuffed Mushrooms
- 6 slices bacon
- 1 pound button mushrooms
- 4 ounces cream cheese softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- Preheat the oven to 350°. Lightly grease a jelly-roll pan.
- In a large skillet cook the bacon over medium heat until crispy. While the bacon cooks, use a clean dish towel to wipe the mushrooms clean. Remove the stems and coarsely chop them. Place the caps on the baking sheet.
- Once the bacon is crispy, drain it on paper towels and then crumble it. Pour away all but 2 tablespoons of the remaining bacon grease.
- Return the skillet with the remaining bacon grease to the heat. Add the chopped mushroom stems and cook until they are tender. Pour the cooked mushroom stems into a large bowl, and add the crumbled bacon, cream cheese, garlic powder, onion powder, and Parmesan cheese. Stir gently to combine.
- Spoon about 1 tablespoon of the filling into each of the mushroom caps. Bake 18 to 20 minutes or until the filling is heated through.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.