A classic favorite stuffed mushroom is taken to new heights by wrapping in a slice of bacon. Simple, but will melt in your mouth!

Jaida

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
20
Yield:
20 appetizers
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.

  • Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

Nutrition Facts

123 calories; protein 5.1g 10% DV; carbohydrates 1.5g 1% DV; fat 11g 17% DV; cholesterol 32.8mg 11% DV; sodium 239.7mg 10% DV. Full Nutrition

Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2005
This is an excellent appetizer that was very well received by my guests. However, I’m not quite sure where you get 20 mushrooms large enough to handle 16oz of cream cheese. I used what I consider an appropriate appetizer size mushroom (2” in diameter) and I made over 50 and still had some cheese mixture left over. In the future, I will use this amount of ingredients for 60 mushrooms which I consider 20 servings @ 3 each per serving. For a smaller crowd, cut the ingredients in half. Per other reviewers, I placed a large rack on the baking sheet to elevate the mushrooms and keep them separated from the bacon grease and water that’s released from the mushrooms. Read More
(488)

Most helpful critical review

Rating: 3 stars
06/30/2006
A stuffed mushroom isn't stuffed in my opinion unless bread-crumbs are included in the mix but a friend made this and it tasted alright. As a suggested cross-hatch the bottom of the mushroom with a knife and brush with garlic butter. A little seasoning in the mix especially salt and perhaps a crumbled vegetable stock cube really help the flavour! Read More
(9)
132 Ratings
  • 5 star values: 94
  • 4 star values: 24
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/08/2005
This is an excellent appetizer that was very well received by my guests. However, I’m not quite sure where you get 20 mushrooms large enough to handle 16oz of cream cheese. I used what I consider an appropriate appetizer size mushroom (2” in diameter) and I made over 50 and still had some cheese mixture left over. In the future, I will use this amount of ingredients for 60 mushrooms which I consider 20 servings @ 3 each per serving. For a smaller crowd, cut the ingredients in half. Per other reviewers, I placed a large rack on the baking sheet to elevate the mushrooms and keep them separated from the bacon grease and water that’s released from the mushrooms. Read More
(488)
Rating: 4 stars
06/15/2006
I love this recipe, but could not give it 5 stars because of the changes I made for the second batch. I added some imitation crab meat and some garlic powder to the cream cheese mixture. I also precooked the bacon about 1/2 way before wrapping the mushroom. We liked it much better with our modifications. Thanks for the post. Read More
(261)
Rating: 4 stars
12/09/2007
I have made stuffed mushrooms simular to these for years. It is always a request that I bring them as an appetizer when we have a family dinner. I always use the small button mushrooms here is what I do differently. I cook the bacon,drain and crumble it. I use the small tub of soft cream cheese with chive and onion to which I add the crumbled bacon. Season with a little salt and pepper. Stuff the mushroom then bake them in the oven for about 20 minutes. It's a real challenge not to eat all of them. Read More
(237)
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Rating: 5 stars
08/10/2005
Betcha you can't eat just one! I had to make a triple batch of these for a grilling party I had this weekend. I did make a few changes: only used one package of cream cheese and then mixed in 2 cups shredded sharp cheddard cheese mixed in minced garlic and used whole slices of bacon that I precooked to the soft stage to make sure the bacon was crispy. Read More
(67)
Rating: 5 stars
12/18/2003
I made this recipe with no additions or subtractions and it was excellent. I am not fond of mushrooms whole but I ate several the first time i made them and because the recipe was so good I made them a second time 2 days later and will continue to make this recipe on special occasions and for the family at least once per week. Thanks for the recipe Read More
(52)
Rating: 5 stars
10/14/2010
I review very few recipes but this is one of them. These mushrooms are now a family favorite. Even my 14 year old son loves them and he does not like to eat new things. Give a hint to all that think the filling is too much clean the mushrooms of the inside membranes of the mushrooms. The membranes can make the mushrooms soggy when they are being baked. I also cook the bacon brown but still pliable before I place the mushrooms in the oven. If you place the mushrooms in a cold oven and let everything warm up at the same time the shrooms cook more evenly. Read More
(44)
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Rating: 4 stars
05/17/2008
These were good but the stuffing was a little plain. These would be amazing if you used the mushroom filling used in the recipe "Mouth Watering Stuffed Mushrooms" found on this website! Enjoy! Read More
(38)
Rating: 5 stars
12/28/2007
These were great the first time I tried the recipe. However each time I make these I make some changes. I found that one 8 oz pkg of cream cheese will stuff 6 cartons of mushrooms if you do the following. Cut up one bundle of green onions like chives and add to cream cheese. Chop up half the mushroom stems (3 cartons worth) and add to cream cheese. Finely chop 4 de-seeded and de-veined fresh jalapeno peppers and add to cream cheese. Add garlic powder onion powder and black pepper to cream cheese to taste. I also used the thin bacon and found that while wrapping around the mushroom overlay the bacon slightly over cream cheese to keep cream cheese in the mushroom. This has been a great hit for party gatherings. Thanks!!!! Read More
(36)
Rating: 5 stars
11/15/2004
Outstanding recipe not only for its taste but for its ease in preparation. I filled my large mushroom caps with Aloette (herb cheese) as a timesaver plus I really like Aloette and have stuffed mushrooms with it before. Also used maple flavored thick sliced bacon. It was a perfect marriage of flavors. My husband loved them and said this was something to be served at our next party. Read More
(33)
Rating: 3 stars
06/30/2006
A stuffed mushroom isn't stuffed in my opinion unless bread-crumbs are included in the mix but a friend made this and it tasted alright. As a suggested cross-hatch the bottom of the mushroom with a knife and brush with garlic butter. A little seasoning in the mix especially salt and perhaps a crumbled vegetable stock cube really help the flavour! Read More
(9)