Delicious, flavorful with a little bit of a kick is the best way to describe this bacon-stuffed mushroom recipe.
I recently made these as an appetizer for Easter. Stuffed mushrooms are always a hit at any gathering, especially when you add cheese and bacon.
Ingredients You’ll Need to Make This Bacon Stuffed Mushroom Recipe
16 oz of cremini or baby portobello mushrooms
8 oz cream cheese (softened)
8 oz bacon (crumbled)
8 oz gruyere cheese (shredded)
1/4 cup sundried tomatoes packed in oil (chopped)
2 tbsp breadcrumb (preferably homemade)
2 tbsp butter (melted)
4 cloves garlic (minced)
2 tbsp fresh parsley (chopped)
1 tbsp fresh oregano (chopped)
1/2 tsp cayenne pepper
salt
pepper
Instructions
- Preheat oven to 350°
- Clean mushrooms and remove stems. Reserve stems
- Place mushroom caps upsidedown on cookie sheet lined with parchment paper
- Dice enough mushroom stems to fill 1 cup.
- Heat skillet and cook bacon (reserve grease)
- Place bacon to side to cool, once cool crumble bacon
- Heat bacon grease, add garlic and sauté until softened.
- Add chopped mushroom stems, oregano, and sundried tomatoes sauté
- In a large mixing bowl add softened cream cheese, sundried tomato mixture, crumbled bacon, parsley, gruyere cheese, salt, pepper, cayenne pepper and mix well
- Divide melted butter
- Pour half the butter into the mixture above and combine
- Brush mushroom caps with remaining butter
- Stuff mushroom caps with stuffing mixture
- Sprinkle breadcrumbs over the top of the stuffed mushrooms
- Spray foil with avocado cooking spray and cover mushrooms
- Bake covered for 30 minutes
- Remove foil and bake for additional 15-20 minutes
Tips For Making Stuffed Mushrooms
Bacon Stuffed Mushroom Recipe
These delicious, bacon and gruyere stuffed mushrooms have a slight kick, are easy to make, and are the perfect appetizer for gatherings of all kinds.
Ingredients
- 16 oz of cremini or baby portobello mushrooms
- 8 oz cream cheese (softened)
- 8 oz bacon (crumbled)
- 8 oz gruyere cheese (shredded)
- 1/4 cup sun-dried tomatoes packed in oil (chopped)
- 2 tbsp breadcrumb (preferably homemade)
- 2 tbsp butter (melted)
- 4 cloves garlic (minced)2 tbsp fresh parsley (chopped)1 tbsp fresh oregano (chopped)
- 1/2 tsp cayenne pepper
- salt
- pepper
Instructions
- Preheat oven to 350°
- Clean mushrooms and remove stems. Reserve stem
- Place mushroom caps upside down on a cookie sheet lined with parchment paper
- Dice enough mushroom stems to fill 1 cup
- Heat skillet and cook bacon (reserve grease)
- Place bacon to the side to cool, once cool crumble the bacon
- Heat bacon grease, add garlic, and sauté until softened.
- Add chopped mushroom stems, oregano, and sundried tomatoes sauté
- In a large mixing bowl add softened cream cheese, sundried tomato mixture, crumbled bacon, parsley, gruyere cheese, salt, pepper, cayenne pepper and mix well
- Divide melted butter
- Pour half the butter into the mixture above and combine
- Brush mushroom caps with remaining butter
- Stuff mushroom caps with stuffing mixture
- Sprinkle breadcrumbs over the top of the stuffed mushrooms
- Spray foil with avocado cooking spray and cover mushrooms
- Bake covered for 30 minutes
- Remove foil and bake for additional 15-20 minutes
