You like mushrooms, he loves bacon. The kids want cheese. Here’s a way to please everyone: bacon and cheese stuffed mushrooms are a perfect combination of juicy mushrooms paired with crispy bacon and melted parmesan.
Easy Bacon and Cheese Stuffed Mushrooms
I have yet to meet a person, that’s not a vegetarian, that doesn’t like this appetizer. It’s my go-to appetizer for crowds, date night dinners or any other special occasion. If you like mushrooms, cheese, and bacon then this appetizer is a winner! Make the meal even more special by serving the appetizer on a beautiful cheese board such as this one.
The best part about this recipe is that you could double the stuffing to use it for breakfast the following day. Or if you end up with too much stuffing because your mushrooms were on a small side you can save it to top these perfect scrambled eggs.
If you’re a big fan of bacon, here’s a few other recipes that feature this delicious food:
Bacon and Cheese Stuffed Mushrooms
- 2 tablespoons butter or ghee
- 1/3 cup yellow onion finely diced
- 12 whole mushrooms
- 2 oz parmesan cheese grated
- 2-3 slices bacon, cut to 1-inch length (12 pieces)
- 2 oz bacon diced
- 1/8 teaspoon black pepper
- 1/4 teaspoon parsley flakes
- 1/4 teaspoon coarse sea salt
- fresh parsley for garnish
Melt butter or ghee in a large skillet over medium heat. Add onions and sauté for several minutes, stirring occasionally. Then stir in the chopped bacon and let it brown.
On a cutting board, remove the stalks from mushrooms and dice them. Set mushroom caps aside. Transfer diced stalks to the skillet and sauté for a couple of minutes. Season with pepper, salt, and parsley flakes. Remove from heat and stir in the cheese.
Line a baking sheet with parchment paper. Place mushroom caps, the bottom side facing up, on the baking sheet.
Spoon about 1 tablespoon of stuffing into each mushroom cap. Top with one slice of bacon. Repeat with each mushroom cap.
Bake at 400°F for 20-25 minutes, until the bacon is crispy.
Serve warm garnished with fresh parsley.