These Bacon and Cheddar Stuffed Mushrooms are a quick and satisfying appetizer or side dish that combines savory flavors with a protein-packed punch.
With fiber-rich mushrooms, crispy bacon, and melted Cheddar, they deliver a perfect balance of taste and nutrition.
Low in carbs yet rich in good fats and protein, this easy-to-make recipe is ideal for busy weeknights, meal prep, or entertaining guests.
30-Minute Crispy Bacon Cheddar Stuffed Mushrooms
Equipment
- 1 large deep skillet
- 1 Large Saucepan
- 1 medium bowl
- 1 Baking sheet
- Oven (preheated to 400°F / 200°C)
Ingredients
- 3 slices bacon
- 8 crimini mushrooms
- 1 tablespoon butter
- 1 tablespoon chopped onion
- ¾ cup shredded Cheddar cheese divided
Instructions
- Prepare the Bacon: Start by laying the bacon slices evenly in a large, deep skillet. Place the skillet over medium-high heat and cook the bacon slowly, turning occasionally, until it reaches a perfect golden-brown color and becomes crisp. Be patient—this ensures the bacon develops a rich, smoky flavor without burning. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. After cooling slightly, dice the bacon into small, bite-sized pieces and set aside for later use.
- Preheat the Oven: While the bacon is cooking, preheat your oven to 400°F (200°C). Preheating ensures that your stuffed mushrooms cook evenly and the cheese melts perfectly. Set your oven rack in the middle position for the best results.
- Clean and Prepare the Mushrooms: Gently clean each crimini mushroom using a damp paper towel or soft brush to remove any dirt. Avoid rinsing mushrooms under running water, as they can absorb moisture and become soggy. Carefully remove the stems from each mushroom cap and set the caps aside on a plate. Chop the stems finely—they will be cooked and incorporated into the flavorful filling.
- Sauté Mushroom Stems and Onion: In a large saucepan, melt 1 tablespoon of butter over medium heat. Once melted, add the chopped mushroom stems along with the finely chopped onion. Stir the mixture constantly and cook slowly until the onion becomes translucent and tender, and the mushroom stems soften. This process enhances the natural flavors and creates a savory, aromatic filling base. Remove the saucepan from heat and allow the mixture to cool slightly.
- Combine Filling Ingredients: In a medium mixing bowl, combine the sautéed mushroom stem and onion mixture with the diced bacon. Add ½ cup of shredded Cheddar cheese and mix thoroughly. Ensure each ingredient is evenly distributed to create a flavorful, cohesive filling. This mixture should be moist, savory, and aromatic, ready to fill the mushroom caps.
- Stuff the Mushroom Caps: Carefully spoon the prepared filling into each mushroom cap, pressing lightly so that the mixture stays in place but doesn’t overflow. Fill each cap generously for a satisfying bite, ensuring each mushroom holds a good portion of the bacon and cheese mixture.
- Bake the Mushrooms: Place the stuffed mushrooms on a baking sheet or in a shallow baking dish. Transfer them to the preheated oven and bake for 15 minutes. During this time, the cheese inside the filling will melt, the mushrooms will soften slightly, and the flavors will meld together beautifully. Keep an eye on them to prevent over-baking.
- Add Topping Cheese: After the initial baking, remove the mushrooms from the oven and sprinkle the remaining ¼ cup of Cheddar cheese evenly over the tops of the stuffed mushrooms. Return them to the oven for an additional 2–3 minutes, or until the cheese is fully melted, slightly golden, and bubbly. This final touch adds an irresistible cheesy topping.
- Serve and Enjoy: Once baked to perfection, carefully remove the mushrooms from the oven. Allow them to cool for a few minutes, making them easier to handle and enhancing the flavors. Arrange the mushrooms on a serving platter and serve warm. These savory, protein-rich bites make a perfect appetizer, side dish, or snack for any occasion.
- Optional Garnish and Tips: For an extra touch, you can garnish the stuffed mushrooms with finely chopped fresh parsley or a light sprinkle of paprika. This adds color and enhances visual appeal. These mushrooms pair wonderfully with a crisp salad or a light soup, making them versatile for everyday meals or entertaining guests.
Notes
- Always choose fresh, firm mushrooms for the best texture; avoid those with soft spots or wrinkles.
- Crisp bacon adds flavor and texture; cook it just until golden-brown for the ideal balance of crunch and savory taste.
- The filling can be made ahead of time and stored in the refrigerator for up to 24 hours, which makes this recipe excellent for meal prep or entertaining.
- Use a sharp Cheddar for a more pronounced flavor, or a mild Cheddar for a subtle, creamy taste.
- Avoid overstuffing the mushroom caps, as this can cause the filling to spill during baking.
Chef’s Secrets for Perfect Flavor
Creating the perfect stuffed mushrooms involves layering flavors carefully.
Sautéing the chopped mushroom stems and onions slowly ensures a rich, concentrated taste that complements the smoky bacon.
Using room-temperature butter prevents uneven cooking and enhances the creamy texture of the filling.
For a more decadent version, try adding a teaspoon of Dijon mustard or a pinch of smoked paprika to the mixture.
Always preheat your oven fully, as this ensures the mushrooms cook evenly and the cheese melts to a bubbly, golden perfection.
Serving Suggestions to Impress Guests
These stuffed mushrooms shine as a party appetizer, a side for weeknight dinners, or a snack at brunch.
Serve them warm on a platter, garnished with fresh parsley or chives for color and freshness.
Pair with a crisp white wine or sparkling water with lemon to balance the richness of the bacon and cheese.
For a complete meal, serve alongside a fresh salad, roasted vegetables, or grilled chicken.
They also make excellent finger foods for gatherings, offering a bite-sized, satisfying treat for guests.
Storage Tips for Maximum Freshness
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to three days.
To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through, to preserve the texture of the mushrooms and cheese.
Avoid microwaving, as it can make the mushrooms soggy.
If preparing in advance, keep the filling separate from the mushroom caps until ready to bake for the freshest results.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply omit the bacon and replace it with sautéed walnuts or smoked tempeh for a similar smoky, savory flavor.
You can also increase the amount of mushrooms and cheese for added texture and protein.
2. Which mushrooms work best for stuffing?
Crimini or button mushrooms are ideal due to their firm texture and round shape.
Avoid larger portobellos unless you prefer a deeper, more substantial bite—they can be used but may require longer baking time.
3. Can I prepare this recipe ahead of time?
Absolutely. Prepare the filling and mushroom caps separately, store them in the refrigerator, and assemble just before baking.
This saves time and ensures the mushrooms remain firm and fresh.
4. How can I make this dish lower in fat?
Use turkey bacon or reduce the amount of cheese slightly.
You can also opt for a light butter substitute or omit it entirely, though butter enhances flavor and creaminess.
5. Can I freeze stuffed mushrooms?
Yes, for up to 2 months. Freeze the unbaked stuffed mushrooms on a tray, then transfer to a freezer-safe container.
Bake directly from frozen, adding a few extra minutes to the cooking time to ensure the cheese melts thoroughly.
