Description
These savory stuffed mushrooms are a perfect appetizer featuring cremini mushrooms filled with a creamy mixture of cream cheese, Parmesan, garlic, parsley, and crispy bacon, baked to golden perfection. Ready in just 30 minutes, they make an easy and crowd-pleasing snack or party dish.
Ingredients
For the Filling
- 4 oz plain cream cheese, softened
- 1/2 cup Parmesan cheese, shredded or freshly grated
- 2 garlic cloves, minced or grated
- 2 Tbsp parsley leaves, finely chopped (plus more for garnish)
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 6 strips of bacon, regular cut
For the Mushrooms
- 24 cremini mushrooms (about 1 pound)
Instructions
- Prepare the Mushrooms: Clean the cremini mushrooms gently with a damp paper towel to remove any dirt. Carefully pinch the stems to remove them and hollow out the caps slightly to make space for the filling. Preheat your oven to 400°F (200°C). Lightly oil a rimmed baking sheet and set it aside.
- Cook the Bacon: Heat a large skillet over medium heat. Add the bacon strips and cook for approximately 3 minutes per side until they are crisp and nicely browned. Remove the bacon strips and transfer them onto a paper towel-lined plate to cool, then chop them into small bits.
- Make the Filling: In a medium-sized bowl, combine the softened cream cheese, Parmesan cheese, minced garlic, chopped parsley, sea salt, and black pepper. Use a fork to thoroughly mix and mash everything together. Stir in half of the chopped bacon bits until the mixture is evenly incorporated.
- Stuff the Mushrooms: Using a small cookie scoop or a teaspoon, divide the cream cheese and bacon filling evenly among the mushroom caps, filling each with about 2 teaspoons. Sprinkle the remaining bacon bits over the tops of the stuffed mushrooms for an extra crispy finish.
- Bake: Arrange the stuffed mushrooms evenly spaced on the prepared baking sheet. Place the tray in the preheated oven and bake for 15 minutes, or until the mushrooms are tender and the tops of the filling start to brown lightly.
- Garnish and Serve: Remove the mushrooms from the oven and transfer them to a serving platter. Sprinkle additional chopped parsley on top for a fresh burst of color and flavor, then serve warm.
Notes
- Clean mushrooms gently with a damp paper towel instead of rinsing to avoid them absorbing water and becoming soggy.
- Use a small cookie scoop for even filling distribution and ease of stuffing.
- These mushrooms are best served warm but can be prepared in advance and reheated.
- Please ensure bacon is fully cooked before adding to the filling for safety and best texture.
