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The Best Stuffed Mushrooms


"These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite."
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50 m servings 162 cals
Original recipe yields 6 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 136
  1. 181 Ratings

Most helpful positive review

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 delicio...

Most helpful critical review

These were ok, I think the parmesan cheese is a little overwhelming. I would make these again but I wont be adding the parmesan and may try to give it a sweet kick instead.

Most helpful
Most positive
Least positive

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 delicio...

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 wit...

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!

TASTY! I admit I was skeptical when I was trying out the cream cheese before it baked, but after the mushrooms coming out of the oven I couldnt help myself. I add a sprinke or two of mozerella c...

these are awesome...they turned out great..I didnt have any worstishire so i added a few drops of the bacan grease and added a clove garlic just to kick up the flavor....yummy will make again

This is a great recipe!! I made a few changes though. I sauteed the mushroom is olive oil and minced garlic before baking. I also added scallions to my cream cheese filling and Italian bread cru...

I added some green onion and they were great. Made them for lunch yesterday, and my boyfriend asked for them again today.

Good, simple recipe. My only addition was green onions to the cream cheese mixture and seasoned bread crumbs mixed with parmesan sprinkled on top. These baked a little longer as well, but it was...

Awesome! Good for people who love mushrooms but don't like all the other stuff that people normally put in them! really brings out the flavor of the mushrooms!