The Best Stuffed Mushrooms Recipe -
The Best Stuffed Mushrooms Recipe
  • READY IN 50 mins

The Best Stuffed Mushrooms

Recipe by  

"These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2009

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 delicious! Thanks so much, Leslie!

Most Helpful Critical Review
Jul 28, 2009

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.

Jun 05, 2009

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 with the flavor of the mushroom very well. My mom and I ate them, and liked them to an extent, but no one else in my family cared for these. Thanks for sharing, but I think I will try a different recipe next time.

Jun 12, 2009

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!

Aug 31, 2010

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 cheese to the mixture and it came out really well, and I got that nice melted cheese taste to it. I topped the top of the mushrooms with panko bread crumbs to give it an extra crunch with the parm cheese and it was delicious! Thanks for sharing!

May 20, 2010

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

Nov 04, 2010

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 crumbs on top. I have made these twice, once with regular cream cheese and once with low fat cream cheese. I prefer the low fat cream cheese. They seem almost too rich with regular cream cheese, I know that is just a matter of personal preference. I would rate this recipe five stars with low fat cream cheese!

Jul 06, 2010

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


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  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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