Bacon and Cheddar Stuffed Mushrooms

Bacon and Cheddar Stuffed Mushrooms

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"Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal."

Ingredients 30 m {{adjustedServings}} servings 110 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove mushroom stems. Set aside caps. Chop the stems.
  4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  5. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
  7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
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Reviews 279

  1. 376 Ratings

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BILLIARDSUE
12/29/2006

This recipe was a hit at my daughter's baby shower. I made a change by adding 2 pieces of toasted bread diced small. It helped absorb some of the oils. I also cooked the mushroom caps in a little olive oil before stuffing them so they were nice and tender when done. Great tasting mushrooms!

GAYLEANDMOM
2/5/2004

These were very good . I might suggest that when a recipe calls for crumbled bacon, that it is much easier to slice the bacon into small pieces before you cook them .

I'm nuts too...
8/2/2003

Fantastic! These were an AWESOME change from the recipe that I usually use. My entire family loved these (excluding my non-"fungus" friendly brother). I used real bacon bits & I skipped the oven step & microwaved them for 5 minutes...perfect! I suggest using a melon baller to remove the stem, it makes it so much easier. Thank you Krista, you're a "shroom" godess!