Stuffed Mushrooms

photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by alocko photo by alocko
photo by Erica H. photo by Erica H.
photo by Yia Yia photo by Yia Yia
photo by Virginia Cherry Blo photo by Virginia Cherry Blo
Ready In:
35-38 appetizers




  • Remove stems from mushrooms and chop fine.
  • Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
  • Cook until onion is soft, then drain.
  • Stir in remaining ingredients.
  • Stuff mushroom caps with this mixture.
  • Bake on a cookie sheet at 375F degrees for 10 minutes.

Questions & Replies

  1. Are you supposed to melt the cheese in the mixture before adding to mushrooms or just let them melt as they bake?
  2. Can't seem to send this recipe to an email address


  1. Took these to a wine and appetizer pairing our friends hosted just for fun, and this dish won first prize! I did make several changes based on preference and availability. One guest needed gluten free, so instead of breadcrumbs I added savory thins, reduced to 1/3 cup. I also used a good peppered turkey bacon and cooked it ahead of time. I added red pepper to the recipe, and sauteed it with shallots, extra garlic, and about half the stems (froze the rest for future use) in olive oil and a touch of wine. For the seasoning I used Italian seasoning and a pinch of cayenne. I used smoked gouda for the cheese since I had it on hand. Finally, I drizzled olive oil over the mushrooms before baking at 375 for 15 minutes. Thanks Mae, for an excellent recipe.
  2. Absolutely love this appetizer! The only problem is that it takes me a while to prep and they're gone so fast! I add a little bit of wine to the mix for flavor and use a ziplock bag to stuff. So tasty!
  3. This recipe is great if you like raw mushrooms. But, if you're a normal person who likes their food cooked thoroughly, you will need to double the cooking time. After 10 minutes the mushrooms are still raw from the bottom up about halfway. I used normal, perhaps even slightly smallish mushrooms, so the size or thickness was not the issue.
  4. Made as directed, with the small modification of frying the bacon beforehand as mentioned by another reviewer. These were very very yummy!!! Thanks for the recipe!
  5. Really great mushrooms. We were tired of the old crabmeat stuffed mushrooms and found this very rich and very tasty. Borrowed tip from 1 reviewer, which was to cook bacon first and then sautee onions and stems in bacon drippings. Will make again! Posted picture today but it's not up yet. In addition to being very tasty, they are pretty! Thanks for posting!


  1. I added a small stem of grated fresh ginger, a finely cut quarter of capsicum, and used parsley and basil instead of oregano. Thanks for the basic recepie! Andrew
    • Review photo by alocko
  2. I bought rosemary lamb sausage at the farmers market(St Jacob's Market, Kitchener Ontario) today and used it instead of the bacon. Switched out the oregano for a bit more rosemary. I also added a half a yellow sweet pepper and a bit of Parmesan. So incredibly good!!! Thanks for a good recipe I could mess with a bit!
  3. Spinach
  4. Fresh chopped spinach added.
  5. This was delicious! I didn't measure anything but used all the ingredients. The only substitution was Real Bacon bits (added at end since don't need cooking) and a mozzarella/cheddar blend instead of mozzarella alone. I used large white mushrooms so baked an extra five minutes or so. They were a hit with the whole family.



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