Smokey Stuffed Mushrooms

Karen Crossland


I LOVE mushrooms any way I can get them. I made this recipe up one night because I was craving something different.Even my then 3 year old who said she didn't like mushrooms gobbled them up! WARNING: These are addictive and it's a fattening dish because of the bacon drippings and or butter :)...but please go ahead and give them a try!

★★★★★ 6 votes
4...or as many as you need
20 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
All you're going to smell is bacon while these goodies are baking! The filling is creamy and smooth, while the top is crunchy and crispy. These mushrooms have a great smokey flavor, but are very rich. And they're easy to put together - guests will be impressed!


button mushrooms or crimini (baby portabella) cleaned,stems removed
4 slice
bacon cooked crisp
3 slice
bacon, cooked to the limp stage
mushroom stems,diced
1/4 c
8 oz
cream cheese, room temperature
1/2-1 c
sharp cheddar cheese, shredded
1/2 tsp
garlic powder
black pepper,to suit your taste
2-3 Tbsp
butter or reserved bacon drippings,your choice.
1/2 c
bread crumbs, seasoned or plain


1Clean mushrooms and set aside.Cook 3 slices of bacon to the limp stage and the other 4 crisp. In your bacon drippings add onion and diced mushroom stems.Cook until soft.
2Chop crisp bacon into small pieces.In a mixing bowl add cream cheese,stir in your crisp bacon, cheddar cheese,onion/mushroom mixture,black pepper and garlic powder
3Spray a 9x13 in. casserole dish or sheet pan with cooking spray. Fill each mushroom with as much cheese filling as it will hold.Cut each slice of limp bacon into 4 pieces,so that one will fit onto each mushroom.
4Sprinkle bread crumbs on top of bacon covered mushroom and drizzle with bacon drippings or melted butter. Place in 350 preheated oven for 20 minutes,until brown on top. Enjoy!!

About Smokey Stuffed Mushrooms

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Collection: New Year Party