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Bacon and Cream Cheese Stuffed Mushrooms

Prep Time20 mins
Cook Time18 mins
Total Time38 mins


  • 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.