Real Recipes From Real Home Cooks ®

stiff arm stuffed mushrooms

(6 ratings)
Blue Ribbon Recipe by
Pat McCracken
Wilmington, NC

Some of you are probably wondering about my recipe titles. I am in the process of creating a football cookbook and I use football terms in my recipe names. (Go Panthers)

Blue Ribbon Recipe

These stuffed mushrooms have it all! The filling has herb stuffing and little bits of crisp bacon that bring the flavor. A mixture of cream cheese and Parmesan cheese adds creaminess to the filling. Once baked, the top gets nice and crunchy. Since it's prepped the night before, this is a terrific fix-ahead bite for your next soiree. They bake in minutes when ready to serve. The perfect appetizer for almost any occasion.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 24 serving(s)
prep time 40 Min
cook time 15 Min
method Bake

Ingredients For stiff arm stuffed mushrooms

  • 24
    medium fresh mushrooms (about 1 pound)
  • 2 Tbsp
    butter, unsalted
  • 4 Tbsp
    olive oil, extra virgin
  • 1/4 c
    chopped sweet onion (1 small)
  • 1 clove
    garlic, minced
  • 1 c
    herb seasoning stuffing
  • 3 oz
    less fat Neufchatel, softened
  • 3 Tbsp
    real bacon bits
  • 3 Tbsp
    grated Parmesan cheese
  • 2 tsp
    dried parsley flakes (or 2 tablespoons fresh)

How To Make stiff arm stuffed mushrooms

  • Cleaning mushrooms.
    With soft brush (I use a basting brush) or clean soft cloth, gently wipe any dirt from the mushrooms.
  • Stems removed and a thin slice cut off the top of the mushroom.
    Remove stems and cut a thin slice from the top of each mushroom cap so the mushrooms are level.
  • Chopped stems on a cutting board.
    Chop stems and thin slices to make 1 cup. Set aside.
  • Brushing mushrooms with melted butter.
    In a saucepan, over medium heat, melt butter. Brush (basting brush) mushroom caps with butter. Place mushroom caps in a shallow baking pan, cavity side up.
  • Chopped mushroom, onion, and garlic in a pan with hot oil.
    Heat olive oil over medium heat (use the same saucepan used for butter). Add chopped mushroom stems/slices, onion, and garlic. Cook until tender. Remove from heat.
  • Mixing in stuffing, Neuchatel, bacon bits, Parmesan, and parsley.
    Add herb stuffing, Neuchatel, bacon bits, Parmesan, and parsley. Mix lightly but thoroughly.
  • Mushroom caps stuffed with filling mixture.
    Spoon about 1 tablespoon of mixture into each mushroom cap. Cover with plastic wrap and refrigerate for 24 hours.
  • Baking the stuffed mushrooms.
    Bake at 425 degrees F for 10-15 minutes.