Description
Savory mushroom caps filled with creamy, tangy cheese, wrapped in smoky bacon—crispy, indulgent, and utterly addictive. Perfect for parties, holidays, or impressing anyone lucky enough to get a bite!
Ingredients
Main Ingredients
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40 fresh mushrooms (white button or cremini), stems removed
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2 lbs sliced bacon, each strip cut in half
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4 (8 oz) packages cream cheese, softened
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1 cup chopped green onions
Optional Flavor Boosters
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½ cup shredded cheddar or pepper jack cheese
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1 tsp garlic powder or smoked paprika
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Drizzle of balsamic glaze or hot honey after baking
Instructions
1. Preheat & Prep Pan
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Preheat oven to 400°F (200°C).
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Line a baking sheet with foil and place a wire rack on top. This ensures the bacon crisps evenly.
2. Make the Filling
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In a medium bowl, beat softened cream cheese until smooth.
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Fold in chopped green onions and optional flavor boosters.
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Taste and adjust seasoning if desired.
3. Stuff the Mushrooms
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Fill each mushroom cap generously with the cream cheese mixture. A piping bag works great for neat presentation.
4. Wrap with Bacon
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Wrap each stuffed mushroom with a half-slice of bacon. Secure with a toothpick if necessary.
5. Bake to Crispy Perfection
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Arrange mushrooms on the wire rack, leaving space for airflow.
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Bake 20–25 minutes until bacon is golden and crisp.
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Optional: Broil 1–2 minutes at the end for extra crispness (watch closely!).
6. Final Touch & Serve
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Let cool 5 minutes before serving.
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Remove toothpicks and drizzle with balsamic glaze or hot honey if desired.
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Serve on a platter, garnish with extra chopped green onions or parsley.
Notes
| Problem | Solution |
|---|---|
| Bacon not crispy | Use wire rack for airflow; broil 1–2 min if needed, watching closely. |
| Make-ahead | Assemble fully up to 24 hrs in advance; bake straight from fridge (add 2–3 min). |
| Filling oozes | Don’t overfill; ensure cream cheese is firm; squeeze wet ingredients (like spinach) dry. |
| No toothpicks | Wrap bacon tightly, tuck ends underneath, seam-side down. Not 100% foolproof but often works. |