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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Remove mushroom stems. Set aside caps. Chop the stems.

  • 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.

  • 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.

  • Bake in the preheated oven 15 minutes, or until the cheese has melted.

  • Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Partner Tip

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

Nutrition Facts

110 calories; 9.7 g total fat; 22 mg cholesterol; 170 mg sodium. 0.9 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (329)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2006
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 little olive oil before stuffing them so they were nice and tender when done. Great tasting mushrooms! Read More
(135)

Most helpful critical review

Rating: 3 stars
12/13/2010
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 great. They were mostly passed by when served at a party and people who had one didn't have a second. Read More
(5)
446 Ratings
  • 5 star values: 325
  • 4 star values: 90
  • 3 star values: 26
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
12/29/2006
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 little olive oil before stuffing them so they were nice and tender when done. Great tasting mushrooms! Read More
(135)
Rating: 5 stars
12/29/2006
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 little olive oil before stuffing them so they were nice and tender when done. Great tasting mushrooms! Read More
(135)
Rating: 5 stars
02/05/2004
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 . Read More
(97)
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Rating: 5 stars
08/02/2003
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 oven step & microwaved them for 5 minutes...perfect! I suggest using a melon baller to remove the stem it makes it so much easier. Thank you Krista you're a "shroom" godess! Read More
(69)
Rating: 5 stars
05/14/2003
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 though so I omitted them completely and they were still good! I added garlic powder to the sauteing mushrooms for extra flavor (my kitchen never smelled so good!) I used regular white button mushrooms (because college students need to get the best deals they can!) and used a melon baller to scoop out the insides which made it soooo easy. Like many others I used extra mushrooms instead of the stems but since I was short on time and they were on sale I used pre-sliced mushrooms for the filling which cut down on my chopping time. I would also recommend using a mini chopper to chop up the bacon. My boyfriend cleaned up the mushrooms and made me make more a few hours after dinner! This is definitely a keeper and I'm going to go make some for myself right now! =) Thanks for the recipe!! Read More
(39)
Rating: 4 stars
02/05/2004
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 finished off. Read More
(32)
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Rating: 5 stars
08/26/2003
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 some fresh garlic and a little bit of parsley. Everyone loved it. Next time I need to make a lot more. Couldn't keep them on the plate! Read More
(26)
Rating: 5 stars
02/05/2004
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 bit of freshly ground black pepper to the filling; it goes well with the other ingredients. You may want to watch out for the juice- I burn my tongue every time!:) Read More
(23)
Rating: 5 stars
02/10/2011
Another favorite Appy.I make these year round.I cheated and used bacon bits last time.Still good. Read More
(17)
Rating: 5 stars
06/08/2005
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. Read More
(17)
Rating: 3 stars
12/13/2010
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 great. They were mostly passed by when served at a party and people who had one didn't have a second. Read More
(5)