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Bacon and Cheddar Stuffed Mushrooms


"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."
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30 m servings 110 cals
Original recipe yields 8 servings


  • 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

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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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 306
  1. 416 Ratings

Most helpful positive review

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 li...

Most helpful critical review

Followed the recipe exactly and these are just okay, nothing special. Tried it again, adding garlic, parsley, mozz and parm cheese with the cheddar and they were a lot better, but still not gr...

Most helpful
Most positive
Least positive

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 li...

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 .

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 o...

I am a college student, and it's always hard to find snacks that are quick and satisfying. I prepared these mushrooms for Valentine's dinner, and my boyfriend LOVED them. He's not an onion fan t...

great recipe - I added a small container of cream cheese to the mixture before stuffing the mushrooms. I also used real bacon bits which saved time. They were a hit and the first appetizer finis...

These mushrooms were outstanding. I also chopped up mushrooms instead of the stems. Instead of using the butter I just added the onion and mushroom mixture to the bacon pan and I also added s...

Whenever I have company, they go nuts over these, and my husband says they are the best stuffed mushrooms he's ever had. I am so sick of mushrooms stuffed with cream cheese! Sometimes I add a bi...

Another favorite Appy.I make these year round.I cheated and used bacon bits last time.Still good.

This recipe was so easy and everybody absolutely loved them. I can't wait to make them again. Make sure the bacon isn't too crispy.