Texas Stuffed Mushrooms

17 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Samantha Durden
Recipe by  Samantha Durden

“These tangy and creamy stuffed mushrooms are a bit messy, but make a great appetizer.”

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Adjust Servings

Original recipe yields 8 servings


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, mix together cream cheese, barbeque sauce and steak sauce.
  3. Arrange mushroom caps in the baking dish, and stuff each cap with equal portions of the cream cheese mixture. Sprinkle with bacon bits.
  4. Bake 10 to 15 minutes in the preheated oven, or until lightly browned.

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Reviews (17)

Rate This Recipe


I made this for a "cooking party" using a great local bbq sauce and baby portobella mushrooms. People who claim to hate mushrooms were coming back for seconds and thirds on these! Easy, tasty and a crowd pleaser...wish I had tripled the recipe! I was eating the leftover filling on toast the next day!



Very Good My Husband Loved This One Easy



wow. This recipe was tasty! I substituted with Philadelphia Fat Free Cream Cheese, eliminated the bacon bits. I also used I Can't Believe It's Not Butter Cooking Spray and coated the foil with it and sprayed it on the mushrooms before placing in oven. I also sprinkled Mrs. Dash. This was such a healthy appetizer!! I will be sure to make this as a healthy snack. Thank you!!

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Amount Per Serving (8 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 10 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 509 mg
  • 20%

Based on a 2,000 calorie diet



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Mouth-Watering Stuffed Mushrooms


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Stuffed Mushrooms with Swiss Cheese