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

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Nutrition Facts

162 calories; protein 6.7g; carbohydrates 3.5g; fat 14g; cholesterol 33mg; sodium 231.7mg. Full Nutrition
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Reviews (206)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2009
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! Read More
(124)

Most helpful critical review

Rating: 3 stars
07/28/2009
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. Read More
(5)
273 Ratings
  • 5 star values: 195
  • 4 star values: 55
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
09/15/2009
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! Read More
(124)
Rating: 4 stars
06/12/2009
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! Read More
(75)
Rating: 4 stars
06/05/2009
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. Read More
(72)
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Rating: 5 stars
08/31/2010
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! Read More
(44)
Rating: 4 stars
11/04/2010
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! Read More
(38)
Rating: 5 stars
05/20/2010
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 Read More
(36)
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Rating: 4 stars
06/07/2010
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 probably due to the fact that I bought larger mushrooms with big stems (for better stuffing room!). These are very rich as well so eat sparingly. Read More
(21)
Rating: 5 stars
01/03/2011
My mom and I have been making this recipe for decades. It's one of our favorites! Only difference is we don't use any parmesan cheese but we add about 4 Tablespoons of chopped green onion. The onion adds great flavor and complements the cream cheese and bacon. Rather than baking for 40 min. we put them under the broiler for 5-8 min. Read More
(18)
Rating: 5 stars
07/06/2010
I added some green onion and they were great. Made them for lunch yesterday and my boyfriend asked for them again today. Read More
(18)
Rating: 3 stars
07/28/2009
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. Read More
(5)
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