Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms elevate the classic appetizer to a whole new level. The blend of crispy bacon, salty parmesan cheese, buttery breadcrumbs and savory aromatics make these juicy baked mushrooms impossible to resist.

Made with a handful of everyday ingredients that you may already have on hand, they’re an appetizer that’s easy to make and ready in less than an hour. And you can make them up to 2 days in advance!

Ingredients You Need to Make Bacon Stuffed Mushrooms

• Bacon: thick or thin slices of bacon work well
• Mushrooms: white button mushrooms or cremini mushrooms (also known as baby bella mushrooms)
• Butter: salted butter or add a small pinch of salt if using unsalted butter
• Green Onion: or chives
• Garlic: ideally fresh
• Panko Breadcrumbs: or regular breadcrumbs
• Dried Thyme: or fresh thyme
• Parmesan Cheese: or Pecorino Romano or other hard, Italian cheese that’s good for grating

Why use the mushroom stems?

Don’t throw those mushroom stems away! They add a distinct depth of flavor and enough moisture to keep your stuffed mushrooms perfectly juicy.

Panko Breadcrumbs vs. Regular Breadcrumbs

While you can use regular breadcrumbs in this recipe, I recommend using panko breadcrumbs instead. They’re less fine, drier and crispier creating a filling with a lighter, more tender texture.

Why they’re party perfect.

Bacon Stuffed Mushrooms are an ideal choice for parties and holidays like Christmas and New Year’s Eve. They’re small enough to eat in two or three bites and they make excellent finger food — no silverware required! That means less hassle and clean up, a welcome attribute given the amount of cleaning that parties and holiday meals typically require. 

Recipe Tips

• This recipe can easily be doubled or tripled if you need to cook for a larger group.
• You can assemble the mushrooms up to 2 days ahead of time. And you can bake them in batches so they’re served fresh and hot out of the oven, no need to bake them all at once.
• Keep in mind that your mushrooms will shrink as they cook, so make sure you select larger mushrooms (but not too large!) with cavities that are big enough to hold ample filling — mushrooms with a 1 1/2 to 2-inch diameter are ideal.
• Pro Tip! To make your mushrooms glossy and a uniform color, brush them with a little olive oil just before serving.

More Crowd Pleasing Appetizers

• Baked Goat Cheese
• Spicy Deviled Eggs
• Bacon Wrapped Pineapple
• Prosciutto Wrapped Asparagus
• Bagna Cauda

How to Make Bacon Stuffed Mushrooms

Remove stems from mushrooms and finely chop until you have 1/2 cup. Arrange mushroom caps, cavity side up, on a parchment lined baking.

Cook bacon until crisp and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat and add butter to melt. Stir in mushroom stems, garlic and green onions; cook and stir until tender. Remove from heat and stir in bacon, breadcrumbs, thyme and parmesan cheese.

Spoon filling into mushroom cavities and bake in an oven preheated to 400˚F until mushrooms are tender and filling is golden on top and heated through, 20-25 minutes. Garnish with sliced green onion if desired and serve.