Every tray of Cheese Stuffed Mushrooms with Bacon comes out bubbling and golden, filled with a warm, cheesy center and just the right amount of crunch from toasted crackers.
Cheese and bacon have a way of turning simple ingredients into something crave-worthy. Say “cheesy bacon” out loud, and your brain already knows it’s going to be good.
Cheesy bacon burger. Cheese and bacon pizza. Cheesy bacon potato chips. I’d probably even try cheesy bacon ice cream if the mood hit right.
The last time I joined the Chopped At Home Challenge with Sargento Cheese, I came up with Roman Chicken with Cheesy Orzo. This time, it didn’t take long to decide. Stuffed mushrooms with cheese and bacon felt like the perfect appetizer, and this recipe came together fast.
Table of Contents
Why We Love Cheese Stuffed Mushrooms
- The filling can be made ahead, stored in the fridge, and stuffed into the mushrooms when you’re ready to bake.
- The dish works as an appetizer, side dish, or even part of a brunch spread.
- These bake quickly in the oven and don’t need constant attention, which makes this recipe easy to pull off during busy prep.
Recipe Ingredients
White Mushrooms – White mushrooms are mild in flavor and hold their shape well while baking.
Bacon – Use chopped thick-cut bacon and cook until crispy for the best texture and a smoky, salty flavor. Let it cook until golden and crisp in the pan.
Cheddar Cheese – Use a shredded cheddar blend like Sargento Chef Blends 4 State Cheddar. It melts smoothly and brings a mix of sharp, mild, and slightly tangy flavors to the filling.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Finishing Garnishes – Sprinkle chopped fresh parsley, fresh thyme, or crushed red pepper flakes over the mushrooms after baking. These small touches bring a bit of contrast and extra flavor.
Incorporate Cream Cheese for Extra Creaminess – Mixing in a few tablespoons of softened cream cheese with the cheddar will make the filling richer and slightly tangier.
How to Make Cheese Stuffed Mushrooms with Bacon
Step #1: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step #2: Heat a non-stick skillet over medium-high heat. Once hot, add the chopped bacon and fry until the fat is rendered and the bacon is crisp. Transfer the cooked bacon to a large bowl, and reserve 1 tablespoon of bacon grease in the pan.
Step #3: Add the chopped kale to the pan and sauté in the remaining bacon grease until wilted, about 2–4 minutes. Transfer the kale to the large bowl along with ⅛ cup of the crumbled oyster crackers and all the shredded cheese. Toss well.
Step #4: Stuff the mushroom cavities with the filling mixture and place them on a baking sheet. Sprinkle the remaining ⅛ cup of crumbled oyster crackers over the tops of the stuffed mushrooms. Bake in the preheated oven for 15–20 minutes, or until the mushrooms are tender and the filling is bubbly.
Expert Tips
Use a Melon Baller for Neater Stuffing – Scooping out a bit of the mushroom center makes more space for filling and helps it stay in place. A melon baller gives clean edges without damaging the mushroom cap.
Bake on a Wire Rack to Prevent Soggy Bottoms – Set the mushrooms on a wire rack placed over a baking sheet. This allows moisture to drip away, giving you more evenly baked, crisp-bottomed mushrooms.
FAQs
Large white button mushrooms are a great choice because their size and mild flavor make them easy to fill and quick to bake. Baby bella mushrooms, also called cremini mushrooms, are a solid option if you’re after something with a deeper, earthier flavor.
Yes, once they’re baked and fully cooled, you can freeze them. Place them in a single layer on a baking sheet to freeze solid, then transfer to a sealed container or freezer bag. They’ll keep for up to 2 months. Reheat in the oven until warmed through.
Use a damp paper towel to wipe off any dirt. If they’re very dirty, give them a quick rinse, then drain and pat dry right away. Remove the mushroom stems by gently twisting or cutting near the base.
Storage Information
Store Cheesy Stuffed Mushrooms leftovers after they’ve cooled to room temperature. Place them in an airtight container and refrigerate for up to 3 to 4 days.
To freeze, arrange the baked mushrooms in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll stay good in the freezer for up to 2 months.
To reheat, bake straight from the fridge in a 350 degrees Fahrenheit (177 degrees Celsius) oven for 10 to 12 minutes. If frozen, thaw in the refrigerator overnight, then bake until heated through.
More Savory Favorites from the Kitchen
Cheese Stuffed Mushrooms with Bacon Recipe
Ingredients
- 6 ounces bacon - chopped
- 4 cups chopped kale - about half a bunch
- 1/4 cup crumbled oyster crackers - divided
- 4 ounces Sargento Chef Blends 4 State Cheddar
- 16 large - 2 1/2″ diameter white mushrooms, stemmed
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Heat a non-stick skillet over medium-high heat. Once hot, add the chopped bacon and fry until the fat is rendered and the bacon is crisp. Transfer the cooked bacon to a large bowl, and reserve 1 tablespoon of bacon grease in the pan.
- Add the chopped kale to the pan and sauté in the remaining bacon grease until wilted, about 2–4 minutes. Transfer the kale to the large bowl along with ⅛ cup of the crumbled oyster crackers and all the shredded cheese. Toss well.
- Stuff the mushroom cavities with the filling mixture and place them on a baking sheet. Sprinkle the remaining ⅛ cup of crumbled oyster crackers over the tops of the stuffed mushrooms. Bake in the preheated oven for 15–20 minutes, or until the mushrooms are tender and the filling is bubbly.
NOTES
Nutrition
