Stuffed Mushrooms
Golden-edged mushroom caps filled with a creamy blend of cheese, garlic, and bacon come together in under an hour for a savory appetizer everyone will reach for.
Ingredients
Mushrooms
- 16 oz white mushrooms cleaned and stems removed
- 2 tbsp butter
- 3 clove garlic minced
- 8 oz cream cheese room temperature
- 0.25 cup Parmesan cheese freshly grated
- 0.25 cup cooked bacon crumbled
- 1 tbsp parsley chopped
Seasoning
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
Instructions
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Clean mushrooms and remove stems. Chop stems finely and set aside.
- In a skillet over medium heat, melt butter. Add chopped stems, garlic, salt, and pepper; cook 4 minutes until the mixture is mostly dry.
- Stir in cream cheese, Parmesan, and bacon until melted and combined, then fold in parsley.
- Fill mushroom caps with the mixture and arrange on the baking sheet. Bake 20 minutes until tender and golden.
Notes
Let mushrooms rest on a rack to drain any moisture before stuffing for a firm base.
Store leftovers in an airtight container and reheat in the oven to maintain crispiness.