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Stuffed Mushrooms with Sour Cream

Rated as 4 out of 5 Stars

"These are great stuffed mushrooms, the recipe uses sour cream and grated cheese to hold the stuffing together, it is far and away my favorite pre-dinner snack to serve at parties."
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45 m servings 43
Original recipe yields 24 servings (24 stuffed mushrooms)


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  1. Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.
  2. Preheat air fryer to 350 degrees F (175 degrees C).
  3. Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.
  4. Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.


  • Cook's Notes:
  • You can use any kind of cheese you prefer.
  • You can also make this under the broiler: Bake until the cheese in nicely browned, about 10 minutes.
  • To bake: Bake at 325 degrees F (165 degrees C) until the cheese is nicely melted, about 15 minutes.

Nutrition Facts

Per Serving: 43 calories; 3.1 1.7 2.4 8 55 Full nutrition

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Made as written except that in the ingredient list is calls for the mushroom stems and caps to be diced. Don't dice your caps or you won't have a vessel for your filling. These were pretty good ...