Bacon and Cream Cheese Stuffed Mushrooms

These stuffed mushrooms are made with cremini mushrooms filled with a cream cheese, bacon and Parmesan mixture. These savory bites are the perfect appetizer!

Bacon and Cream Cheese Stuffed Mushrooms

These stuffed mushrooms are so easy to make and the perfect appetizer recipe for any special occasion! They are just as savory as my Asian stuffed mushrooms but with a flavorful filling of bacon, garlic and Parmesan they will disappear quickly at any party.

Why You’ll Love This Appetizer

• Bite sized: I love to serve easy hors d’oeuvres recipes like these bacon and cream cheese stuffed mushrooms at holiday parties so guests can just graze and mingle.
• Simple and flavorful: Savory bacon combined with rich cream cheese and nutty Parmesan is the best combination of crowd pleasing flavors in one bite!

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Bacon: I prefer a regular cut bacon instead of thick cut bacon as it crisps better and crumbles best into bacon bits.
• Cream cheese: I used a block of full fat cream cheese for the best rich taste. Remember to soften cream cheese to room temperature.
• Parmesan cheese: Freshly grated or shredded from a block versus a bag will melt better.
• Garlic powder: I love how garlic powder permeates the flavor of the filling best but minced garlic can be used.
• Salt and pepper: Just a pinch of each. The Parmesan and bacon are already salty, so don’t add too much salt.
• Parsley: This is optional but the herby flavor and pop of color makes these so appealing.
• Cremini mushrooms: I love the texture, size and flavor of cremini mushrooms but baby bella mushrooms or white button mushrooms work as well. Baby portobello mushrooms work but may take longer to bake.

How to Make Stuffed Mushrooms

• In a large skillet over medium heat, cook bacon slices for about 3 minutes per side, until crisp and browned. Move to a paper towel-lined plate to cool. Crumble into small bits. Alternatively, you can cook bacon in the oven.
• In a mixing bowl, combine cream cheese, Parmesan, garlic powder, salt and pepper. Add half of the bacon bits to the cream cheese mixture, then stir to combine.
• Place cleaned and destemmed mushrooms onto a baking sheet lightly sprayed with cooking spray then use about 2 teaspoons of filling to stuff the mushroom caps. Sprinkle reserved bacon bits on top.
• Bake stuffed mushrooms at 400°F for 15 minutes or until the mushrooms are softened and the tops have started to brown. Sprinkle with parsley, if desired, and serve.

Recipe Tips and Variations

• How to clean mushrooms: To clean mushrooms, simple wipe with a damp paper towel. Avoid washing with water or soaking them as they will absorb too much water and become soggy.
• Avoid soggy mushrooms: Do not wash them with water and pat dry after wiping with a damp paper towel. Also, don’t overstuff the mushrooms as they need room to cook out the moisture while baking.
• Vegetarian: The bacon adds so much flavor to the stuffed mushrooms, but you omit it if needed. Add some cayenne pepper or red pepper flakes for additional flavor and saute chopped mushroom stems and add them to the filling.
• Serving bacon stuffed mushrooms: Serve these classic stuffed mushrooms as part of your holiday menu or for a New Year’s Eve appetizer. You really can’t go wrong!

Make Ahead

I love to make these bacon and cream cheese stuffed mushrooms ahead of time for party prep!

• Combine filling: Assemble filling up to two days in advance and store covered in the refrigerator.
• Assemble mushrooms: Assemble mushrooms up to a day in advance. Store covered in the refrigerator and bake when ready to serve.
• Store leftover mushrooms: Cool leftovers to room temperature then store in an airtight container for up to 5 days. Reheat in the microwave or in the air fryer.

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