Stuffed Mushrooms

READY IN: 30mins
Recipe by Chef Foferina

Everything you ever wanted in a stuffed mushroom!

Top Review by John Sauerbeck

I personally didn't like the flavor. The recipe worked as written, however I think it has too much worcestershire sauce.

Ingredients Nutrition


  1. The amounts I used are approximations. For the mushrooms, I use the standard size package in the store.
  2. Preheat oven to 350 degrees.
  3. Separate the caps from the stems of the mushrooms; you can buy just the caps, but some people use the stems in the filling, and I am one of those people. Wipe the caps gently with a wet cloth or paper towel to remove any residual dirt.
  4. Cook the bacon until it is quite crispy, and after you remove it, turn the stove down low under the bacon grease.
  5. Place the mushroom caps top-down in the bacon grease, slightly salt and pepper the insides, and sprinkle a little Worcestershire sauce in the insides. Just barely cook them to let them absorb some of the fat.
  6. In a food processor, combine the bacon, cream cheese, cheddar or edam, scallions, and if you like, some mushroom stems. Add just a little Worcestershire sauce to this, and salt and pepper to taste. Remember though, the bacon is already salty so you shouldn't need much. Pulse until the mixture is uniform.
  7. Stuff the mushroom caps with the filling, place on a baking sheet, and bake for about 10-15 minutes, depending on the size of the mushrooms. They should be soft and a little jiggly, and the filling should be very soft.
  8. These are best served still warm, and I adjust the recipe a little every time depending on what I like. You can top the cooked mushrooms with leftover bacon crumbles, scallions, chives, or whatever you have around.

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