Healthy Bacon Stuffed Mushrooms

Here’s my go-to recipe for bacon stuffed mushrooms, with crispy bacon bits, creamy cheese filling, and perfectly roasted mushroom caps that make every bite taste amazing.

These stuffed mushrooms are always the first appetizer to disappear at our family gatherings. I usually make a double batch because everyone wants to take some home. Can’t blame them – who doesn’t love the combo of bacon and mushrooms?

What Kind of Mushrooms Should I Use?

While this recipe calls for cremini mushrooms, you’ve actually got several options that would work great as stuffed mushrooms. Cremini mushrooms (also called baby bellas) are perfect because they’re sturdy enough to hold the filling and have a nice meaty flavor that pairs well with bacon. White button mushrooms are a good alternative since they’re basically the same size and shape as creminis, just with a milder taste. If you want to make this as an appetizer for fewer people, you could even use larger portobello mushrooms and just cut the filling recipe in half. Just make sure whatever mushrooms you pick are fresh and firm, with tightly closed caps – and don’t wash them in water, just wipe them clean with a damp paper towel to keep them from getting waterlogged.

Options for Substitutions

Need to switch things up with this recipe? Here are some helpful substitutions you can try:

• Bacon: You can swap regular bacon with turkey bacon for a lighter option, or use finely chopped ham. For a vegetarian version, try using chopped seasoned tempeh bacon or finely chopped smoked nuts.
• Cream cheese: Greek yogurt cream cheese works great as a healthier option. You could also use mascarpone cheese, or for a dairy-free version, try dairy-free cream cheese alternatives made from nuts.
• Parmesan cheese: Romano or Asiago cheese make good substitutes. For a dairy-free option, try nutritional yeast – use about half the amount as it has a stronger flavor.
• Cremini mushrooms: White button mushrooms work just as well and are often cheaper. If you want larger portions, portobello mushrooms are great too – just cut the recipe amounts in half since you’ll have fewer, bigger mushrooms.
• Fresh parsley: If you don’t have fresh parsley, use 2 teaspoons of dried parsley instead. Fresh basil or chives can also work well here.
• Fresh garlic: In a pinch, you can use ½ teaspoon of garlic powder instead of fresh garlic cloves.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mushrooms is dealing with excess moisture – avoid washing your mushrooms under running water, and instead gently wipe them clean with a damp paper towel to prevent them from becoming waterlogged. Another common mistake is undercooking the bacon before mixing it into the stuffing; make sure to cook it until crispy, as it won’t crisp up much more once stuffed inside the mushrooms. To prevent rubbery mushrooms, don’t forget to remove the entire stem (not just break it off) and hollow out a bit of the mushroom cap to create more room for the filling – this ensures even cooking and maximum flavor in every bite. For the best texture, avoid overstuffing the mushrooms, as this can lead to the filling spilling out during baking and make them difficult to eat in one bite.

What to Serve With Stuffed Mushrooms?

These bacon stuffed mushrooms work perfectly as a party appetizer, but they can also be part of a larger meal! Since they’re rich and savory, I like to pair them with lighter dishes like a fresh arugula salad dressed with lemon vinaigrette or some roasted asparagus. For a complete dinner spread, serve these alongside grilled chicken or steak – the mushrooms make an excellent side dish that won’t overpower your main course. If you’re hosting a party, set these out with other finger foods like bruschetta, deviled eggs, or a cheese board for a crowd-pleasing spread that lets people mix and match their favorites.

Storage Instructions

Keep Fresh: Pop your leftover stuffed mushrooms in an airtight container and keep them in the fridge for up to 3 days. The filling might get a bit firmer when cold, but don’t worry – that’s totally normal!

Make Ahead: You can prep these mushrooms up to 24 hours in advance! Just stuff the cleaned mushroom caps with the filling, cover them with plastic wrap, and keep them in the fridge until you’re ready to bake. It’s a real time-saver when you’re planning a party.

Warm Up: To enjoy leftover stuffed mushrooms, just pop them in the oven at 350°F for about 10-12 minutes until they’re heated through. You can also use the microwave for 30-second bursts if you’re in a hurry, though they won’t be quite as crispy on top.

Preparation Time	20-30 minutes
Cooking Time	15 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-40 g
• Fat: 50-60 g
• Carbohydrates: 20-30 g

Ingredients

• 6 strips of bacon
• 4 oz. cream cheese
• 1/2 cup parmesan cheese
• 2 garlic cloves
• 2 tbsp parsley
• 1/4 tsp fine sea salt
• 1/4 tsp ground black pepper
• 24 cremini mushrooms

Step 1: Prepare and Cook the Bacon

Preheat your oven to 400°F (200°C).

In a large non-stick frying pan, fry 6 strips of bacon over medium heat until browned and crispy, about 3 minutes per side.

Once cooked, transfer the bacon to a cutting board lined with paper towels to absorb excess grease.

Allow the bacon to cool for a few minutes before cutting it into small pieces.

Set the chopped bacon aside for later use.

Step 2: Prepare the Mushrooms

Lightly coat a large rimmed baking sheet with olive oil using a pastry brush.

Clean 24 cremini mushrooms by gently wiping the outer sides with a damp paper towel to prevent excess water absorption.

Remove the stems from the mushrooms and arrange them on the greased baking sheet with the stem side facing up.

Step 3: Make the Cheese Filling

In a bowl, combine 4 oz.

of softened cream cheese, ½ cup of grated Parmesan cheese, 2 minced garlic cloves, and 2 tablespoons of chopped parsley.

Season the mixture with ¼ teaspoon of fine sea salt and ¼ teaspoon of ground black pepper.

Use a fork to mash the ingredients together until well combined.

Stir in half of the previously chopped bacon pieces to add flavor to the filling.

Step 4: Fill the Mushroom Caps

Using a small trigger release scoop, fill each mushroom cap with about 2 teaspoons of the prepared cheese filling, ensuring you do not overstuff them.

Top each filled mushroom with a little of the remaining bacon, pressing it gently to help it stick to the filling.

Step 5: Bake and Serve

Bake the stuffed mushrooms in the preheated oven for 15 minutes, or until they are tender and the tops begin to brown slightly.

Once they are done, carefully remove them from the oven and allow them to cool slightly before serving.

For a nice presentation, you can transfer the stuffed mushrooms to a serving plate and sprinkle additional parsley over them for garnish.

Enjoy these delightful bites!