These cream cheese stuffed mushrooms with bacon are loaded with a creamy, cheesy filling, crispy bacon bits, and green onions. They're baked until the mushrooms are tender, and the cheese is melted and lightly browned on top. If you love mushrooms and cheese, this appetizer is for you!
I like appetizers that are easy to put together without a lot of fuss, especially when I'm making several dishes for a party or family get-together. These stuffed mushrooms fit the bill. You can prepare them ahead of time, pop them in the oven before everyone arrives, and serve them warm.
And don't worry if you've never made stuffed mushrooms before. They're really simple to prepare. I'll walk you through the process and share a few tips along the way.
Tips for Making the Best Cream Cheese Stuffed Mushrooms
A few basics will help you make this recipe taste great.
- No Water: If you submerge mushrooms or run water over them, they will absorb liquid and turn into a soggy mess in the oven. To clean them, carefully wipe away any dirt with a damp paper towel.
- Size: Look for a package of medium-sized white button mushrooms. Check that the caps are still white and firm.
- Make Your Own Bacon Bits: Store-bought bacon bits are handy but often have tough or fatty bits that don’t taste very good. Cook several pieces of bacon and chop them in a mini chopper or blender. I cook my bacon in the microwave, covered with paper towels.
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Soften the cream cheese. Let the cream cheese sit at room temperature before mixing the filling. Soft cream cheese is much easier to stir together with the other ingredients.
- Don't overfill the mushrooms. I know it's tempting to pile on that cheesy filling, but leave enough room so it doesn't spill over the sides as it heats.
- Use freshly shredded cheese. Cheese shredded from a block generally melts more smoothly than packaged shredded cheese. I like sharp Cheddar for the extra flavor, but Colby or Monterey Jack works too. I purchased a cheese grater attachment for my KitchenAid Mixer, and I love it! It's so easy, and the cheese tastes much better than pre-shredded.
- Choose mushrooms that are close in size. They'll cook more evenly, and the finished mushrooms will look nice arranged together on a serving platter.
- Bake: Cook in a preheated oven at 350°F for 20 25 minutes. Cooking time will depend on your oven. You want the liquid to just begin pooling under the caps and the cheese filling to be piping hot and lightly browned on top.
Cream Cheese Stuffed Mushrooms Recipe
- Yield: 12 stuffed mushrooms
Ingredients
- 12 medium-sized white mushrooms
- 2 tablespoons olive oil or butter
- 6 ounces cream cheese, softened
- 3 tablespoons sour cream
- 2 green onions (scallions), finely chopped (use the white parts and about 2 inches of the green blades)
- 2 tablespoons bacon bits (homemade preferred!)
- ½ cup shredded cheese (Colby, Monterey Jack, or sharp Cheddar), divided
- Garlic powder to taste
- ½ teaspoon Worcestershire sauce
Step-by-Step Instructions
- Prep the Mushrooms: Gently pop the stems out of the mushrooms (sauté them to add to your scrambled eggs in the morning). Wipe the mushroom caps completely clean with a damp paper towel.
- Coat the Caps: Pour your olive oil into a baking dish (or if you are using butter, place the butter in the dish and microwave it until just melted). Place the mushroom caps open-side down into the dish to coat the rims, then flip them over so the entire cap is coated. Arrange them open-side up.
- Mix the Filling: In a small, microwavable bowl, combine the softened cream cheese, sour cream, finely chopped green onions, bacon bits, garlic powder, and Worcestershire sauce. Add half of your shredded cheese (save the other half for the top). You may reserve some of the green onions for the top too.
- Microwave the Filling: Stir the filling mixture well, then microwave the bowl for a few seconds, just until the ingredients are warm. Warming the mixture shortens the cooking time for the mushrooms and prevents the caps from getting overly brown.
- Stuff and Top: Fill the mushroom cap with the cream cheese mixture.
- Once they are all stuffed, sprinkle the remaining shredded cheese evenly over the tops.
- Bake: Bake in a preheated oven at 350°F (175°C) for 20 minutes. The cheese on top should be melted and bubbling, and the mushroom caps tender and golden. Serve warm!
How to Store and Reheat Leftover Stuffed Mushrooms
If you have leftovers, place them in an airtight container and refrigerate for up to 3 to 4 days.
To reheat, arrange the mushrooms in a baking dish and warm them in a 350°F oven until heated through. You can also microwave them, although they may be a little softer.
I prefer reheating them in the oven because the cheese topping turns out better.
I wouldn't recommend freezing these stuffed mushrooms. Cream cheese and sour cream can change texture after freezing and thawing, and the mushrooms tend to become watery.
What to Serve With Stuffed Mushrooms
These cheesy bacon stuffed mushrooms are a great little appetizer for game day, holiday parties, or just about any get-together.
I like serving them alongside other finger foods so everyone can grab a little of this and a little of that. They go nicely with deviled eggs, meatballs, dips, and other savory appetizers.
You can also serve them as a side dish with grilled steak, chicken, or pork chops.
These cream cheese stuffed mushrooms with bacon are one of those appetizers that look like you spent a lot more time making them than you actually did. And anything with cream cheese, bacon, and melted cheese is already off to a pretty good start in my book!
Whether you're putting together a party spread or just want a little something different to serve with dinner, give these cheesy stuffed mushrooms a try.
If you make the recipe, I'd love to hear how they turned out. Leave a comment below and let me know if you made any changes to the filling. I'm always interested in hearing what other cooks come up with!
Cream Cheese Stuffed Mushrooms
Author: Recipe Idea Shop
Ingredients
- 12 mushrooms medium size
- 2 tablespoons olive oil or butter
- 6 ounces cream cheese
- 3 tablespoons sour cream
- 2 green onion scallion finely chopped white parts and about 2 inches of the green blades
- 2 tablespoon bacon bits I make my own
- ½ cup Colby cheese shredded
- Garlic powder to taste
- ½ teaspoon Worcestershire Sauce
Instructions
- Remove the stems from the mushrooms then wipe clean with a paper towel or rinse and dry. Discard stems or save for later use.
- Pour olive oil or melted butter into a baking dish.
- Microwave cream cheese in a small glass bowl until softened.
- Combine the remaining ingredients with the cream cheese, reserving half of the shredded cheese.
- Mix well and microwave until ingredients are warm.
- Fill mushroom caps with stuffing mixture
- Sprinkle reserved shredded cheese over the stuffed mushrooms.
- Bake at 350 degrees for 20 minutes
