Stuffed Portobella Mushrooms are the perfect appetizer for any occasion! With cheese, herbs, veggies, and bacon – this recipe to die for!
Bacon Stuffed Portobello Mushrooms
Bacon stuffed mushrooms are the perfect appetizer for any occasion, and I’ve got the perfect recipe right here! Portobello mushrooms, three kinds of cheese, herbs, and veggies, and, of course, the bacon – this is a stuffed mushroom recipe to die for!
If you’ve got company coming over, bacon stuffed mushrooms are sure to be a hit. And this particular recipe is totally ace, y’all. None of the ingredients overpower the others. That means if you’re not a fan of mushrooms, you’re still gonna love the cheese, the herbs, and the bacon. (Or mostly the bacon, if you’re anything like me – huge bacon fan over here.) It’s just the best warm-up to the main dish ever.
But even if you’re not throwing a party any time soon, I think these would make a fantastic dinner – they’re not too light that you can’t use them for the main dish!
Regardless of when and where, and how you’re going to serve these bacon stuffed mushrooms … they’re going to disappear right off the plate. Here’s the recipe for you!
Bacon Stuffed Mushrooms recipe
- Portobello mushroom caps
- olive oil
- cream cheese
- garlic
- spinach
- cherry tomatoes
- small onion
- bacon
- breadcrumbs
- grated Parmesan cheese
- butter
- dried oregano
- Salt and pepper
How to make Stuffed Mushrooms
Time needed: 1 day, 1 hour and 20 minutes
How to make Stuffed Mushrooms
- Preheat oven.
Preheat the oven to 400°F.
- Bake mushrooms.
Place mushrooms stem side down on a baking pan. Bake for 10-15 minutes or until the water leaks out of them. Remove from the oven and soak up the excess water then set aside.
- Saute onion and garlic.
In a skillet heat 2 tbsp olive oil over medium heat. Stir in the onion and garlic and saute until the onions become translucent.
- Add in spinach and tomatoes.
Add in spinach and tomatoes; cook for a couple minutes.
- Cook bacon.
In a separate skillet, cook 6 strips of bacon to your preferred crispiness.
- Prepare filling.
In a large bowl mix cream cheese and 1 tsp dried oregano until smooth and creamy. Add in cooked vegetables and chopped bacon and mixed until well combined. Add salt and pepper to taste.
- Pepare breadcrumbs.
In a small bowl melt 4 tbsp butter. Add breadcrumbs and Parmesan cheese and mix until it looks crumbly.
- Stuff mushrooms.
Stuff mushrooms with cream cheese mixture and sprinkle with breadcrumb mixture.
- Bake.
Bake for 15-20 minutes or until golden.
- Serve.
Serve immediately.
Stuffed Mushrooms: FAQs
Curious about how to make these stuffed portobello mushrooms better, or just how to make them right? I can help! Here are some questions I’ve collected over time (and their answers, of course).
Pop-out the stems with your thumb until you’re just left with the cap! Then you can stuff away.
Oh, lots! It depends on what you like. Monterey Jack is good, feta is good, fontina is good, cheddar is good … I’m making myself hungry just thinking about it!!
Aww, portobellos are awesome!! But if they’re not to your taste … cremini mushrooms work well, too. They are, essentially, young/”baby” portobello mushrooms (and may be labeled as that at your grocery store). Their flavor is stronger if that’s what you want!
If you need to prep for a party or another get-together, or just won’t have the time later in the day to cook, yes, you can make this recipe in advance! Put the mushrooms together, but don’t cook them – throw them in the fridge, covered. They’ll stay for about 6 hours. When you’re ready, bake them!
Other recipes you may enjoy
Stuffed Portobella Mushrooms
Equipment
Ingredients
- 6 Portobello mushroom caps
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- 2 cups spinach chopped
- 6 cherry tomatoes chopped
- 6 strips bacon cooked and chopped
- 4 ounces cream cheese softened
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 tablespoons butter melted
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- Place mushrooms stem side down on a baking pan. Bake for 10-15 minutes or until the water leaks out of them. Remove from the oven and soak up the excess water then set aside.
- In a skillet heat 2 tablespoons olive oil over medium heat. Add onion and garlic and sauté until the onions become translucent.
- Add in spinach and tomatoes; cook for a couple of minutes.
- In a separate skillet, cook 6 strips of bacon to your preferred crispiness.
- In a large bowl mix cream cheese and 1 tsp dried oregano until smooth and creamy. Add in cooked vegetables and chopped bacon and mixed until well combined. Add salt and pepper to taste.
- In a small bowl melt 4 tablespoons butter. Add breadcrumbs and Parmesan cheese and mix until it looks crumbly.
- Stuff mushrooms with cream cheese mixture and sprinkle with breadcrumb mixture.
- Bake for 15-20 minutes or until golden.
- Serve immediately.
Notes
- If you need to prep for a party or another get-together, or just won’t have the time later in the day to cook, you can make this recipe in advance! Put the mushrooms together, but don’t cook them – throw them in the fridge, covered. They’ll stay for about 6 hours. When you’re ready, bake them!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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