The Best Stuffed Mushrooms

The Best Stuffed Mushrooms

104
Leslie 1

"These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite."

Ingredients 50 m {{adjustedServings}} servings 162 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  3. Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
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Reviews 104

  1. 136 Ratings

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Caroline C
9/15/2009

I don't want to even think about how many of these I ate... The only change I made was to lightly sprinkle the mushrooms with a mixture of breadcrumbs and Parmesan. These were absolutely delicious! Thanks so much, Leslie!

larkspur
6/5/2009

These are the first stuffed mushrooms I've ever eaten. They were very easy to make, but the flavors were very, very strong. The filling by itself was delicious, but it didn't seem to combine with the flavor of the mushroom very well. My mom and I ate them, and liked them to an extent, but no one else in my family cared for these. Thanks for sharing, but I think I will try a different recipe next time.

SunnyByrd
6/12/2009

These are very good. I used shredded parmesan instead of grated because it was what I had today. Next time I would saute the mushroom stems and add them to the filling. Thanks for the recipe!