Recipe by Jaida
"A classic favorite stuffed mushroom is taken to new heights by wrapping in a slice of bacon. Simple, but will melt in your mouth!"
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chopped green onions
2 (8 ounce) packages
cream cheese, softened
fresh mushrooms, stems removed
sliced bacon, cut in half
This is an excellent appetizer that was very well received by my guests. However, I’m not quite sure where you get 20 mushrooms large enough to handle 16oz of cream cheese. I used what I consider an appropriate appetizer size mushroom (2” in diameter) and I made over 50 and still had some cheese mixture left over. In the future, I will use this amount of ingredients for 60 mushrooms which I consider 20 servings @ 3 each per serving. For a smaller crowd, cut the ingredients in half. Per other reviewers, I placed a large rack on the baking sheet to elevate the mushrooms and keep them separated from the bacon grease and water that’s released from the mushrooms.
A stuffed mushroom isn't stuffed in my opinion unless bread-crumbs are included in the mix, but a friend made this and it tasted alright.
As a suggested, cross-hatch the bottom of the mushroom with a knife, and brush with garlic butter.
A little seasoning in the mix, especially salt and perhaps a crumbled vegetable stock cube really help the flavour!
I love this recipe, but could not give it 5 stars because of the changes I made for the second batch. I added some imitation crab meat and some garlic powder to the cream cheese mixture. I also precooked the bacon about 1/2 way before wrapping the mushroom. We liked it much better with our modifications. Thanks for the post.
I have made stuffed mushrooms simular to these for years. It is always a request that I bring them as an appetizer when we have a family dinner. I always use the small button mushrooms here is what I do differently. I cook the bacon,drain and crumble it. I use the small tub of soft cream cheese with chive and onion to which I add the crumbled bacon. Season with a little salt and pepper. Stuff the mushroom then bake them in the oven for about 20 minutes. It's a real challenge not to eat all of them.
Betcha you can't eat just one! I had to make a triple batch of these for a grilling party I had this weekend. I did make a few changes: only used one package of cream cheese and then mixed in 2 cups shredded sharp cheddard cheese, mixed in minced garlic, and used whole slices of bacon that I precooked to the soft stage to make sure the bacon was crispy.
I made this recipe with no additions or subtractions and it was excellent. I am not
fond of mushrooms whole but I ate several the first time i made them and because the recipe
was so good I made them a second time 2 days later and will continue to make this recipe
on special occasions and for the family at least once per week.
Thanks for the recipe
These were good, but the stuffing was a little plain. These would be amazing if you used the mushroom filling used in the recipe "Mouth Watering Stuffed Mushrooms" found on this website! Enjoy!
I review very few recipes but this is one of them. These mushrooms are now a family favorite. Even my 14 year old son loves them and he does not like to eat new things. Give a hint to all that think the filling is too much, clean the mushrooms of the inside membranes of the mushrooms. The membranes can make the mushrooms soggy when they are being baked. I also cook the bacon brown but still pliable before I place the mushrooms in the oven. If you place the mushrooms in a cold oven and let everything warm up at the same time, the shrooms cook more evenly.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Wrapped Stuffed Mushrooms
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 99
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