Description
Juicy crimini mushrooms filled with smoky bacon, sharp cheddar, and optional creamy mix-ins. Perfect for parties, cozy nights, or anytime you want a bite of pure indulgence.
Ingredients
Main Ingredients
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6 slices thick-cut bacon
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16 crimini (baby bella) mushrooms (~1 lb), stems removed
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2 Tbsp butter
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2 Tbsp finely chopped onion
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1½ cups shredded sharp cheddar cheese
Optional Add-Ins & Garnish
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2 Tbsp cream cheese (extra creamy filling)
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1 tsp Dijon mustard or Worcestershire sauce (flavor boost)
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Smoked paprika or fresh chives (garnish)
Instructions
1. Cook the Bacon
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In a skillet over medium heat, cook bacon until crisp (8–10 min).
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Drain on paper towels, then crumble. Optional: reserve 1 tsp drippings for extra flavor.
2. Prep Mushrooms
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Wipe mushrooms clean with a damp cloth.
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Remove stems and finely chop them.
3. Sauté Aromatics
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In the same skillet, melt butter (and optional drippings).
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Add chopped onion and mushroom stems. Sauté 3–4 min until soft and fragrant. Cool slightly.
4. Make the Filling
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In a bowl, combine sautéed onion/mushroom stems, shredded cheddar, crumbled bacon, and any optional add-ins. Mix until well combined.
5. Stuff & Bake
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Preheat oven to 375°F (190°C).
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Fill each mushroom cap generously with the mixture.
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Arrange on a baking sheet, leaving space between mushrooms.
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Bake 12–15 min until mushrooms are tender, cheese melted, and tops golden.
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Optional: Cover with foil if cheese browns too quickly.
6. Serve
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Serve warm, garnished with smoked paprika or fresh chives. Perfect for platters, cocktail parties, or as a side dish.
Notes
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Let sautéed mixture cool slightly before adding cheese—makes stuffing easier.
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Wipe mushrooms instead of rinsing to prevent watery filling.
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Make ahead: Assemble mushrooms up to 24 hours in advance; bake straight from fridge (add 1–2 min).
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Substitute mushroom types as needed: white button mushrooms or large portobello caps work.