1 / 1
Crispy Bacon and Cheese Stuffed Mushrooms
Crispy on top and rich in the center, these baby portabella mushrooms bring bold flavor to your appetizer spread. You'll toss the caps in a light balsamic vinaigrette before roasting, which adds a subtle tang to balance the savory filling. Inside, there's a warm blend of garlic-herb cheese, sautéed onions, and crumbled bacon. A quick parsley breadcrumb crust finishes them off, giving you a satisfying crunch that contrasts beautifully with the creamy center.
Ingredients
- 24 fresh whole baby portabella or white mushrooms (1 ½ to 2 inches in diameter)
- 2 tablespoons balsamic vinaigrette dressing
- 4 slices bacon
- 1 ½ teaspoons olive oil
- ½ cup chopped red onion
- ⅓ cup finely shredded Italian cheese blend
- ⅓ cup garlic-and-herb spreadable cheese (from 6.5-oz container)
- ½ teaspoon Dijon mustard
- 2 tablespoons plain bread crumbs
- 2 teaspoons chopped fresh Italian (flat-leaf) parsley
Instructions
- 1Preheat the oven to 350°F. Pop the stems out of the mushrooms and set the caps aside. Finely chop enough of the stems to yield 3/4 cup, setting them aside for the filling.
- 2Toss the mushroom caps with the balsamic vinaigrette in a large bowl. Arrange them with the stem side facing down on an ungreased rimmed baking sheet. Baking them upside down first helps release excess moisture so they don't get soggy later.
- 3Bake the caps for 10 minutes. Let them cool slightly, then drain any excess liquid that has pooled on the pan.
- 4Cook the bacon in a skillet over medium heat until crispy. Transfer the slices to a paper towel to drain, then crumble them into small pieces. Wipe the skillet clean, discarding the rendered fat.
- 5Warm 1 teaspoon of the olive oil in the same skillet over medium heat. Stir in the chopped red onion and reserved mushroom stems, cooking for 4 to 6 minutes until the vegetables soften.
- 6Combine the cooked onion mixture, crumbled bacon, Italian cheese blend, garlic-herb cheese, and Dijon mustard in a medium bowl. Mix thoroughly, then spoon the filling into the drained mushroom caps. Return them to the baking sheet with the filling facing up.
- 7Toss the bread crumbs with the remaining 1/2 teaspoon of olive oil and the chopped parsley in a small bowl. Scatter this mixture evenly over the top of each stuffed mushroom.
- 8Return the pan to the oven and bake for 10 to 15 minutes, or until the filling is hot and the cheese has melted.
Notes
- Storage: Keep leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.
- Reheat: Warm them in a 350°F oven for 5 to 7 minutes to keep the breadcrumb topping crispy. Microwaving will make them soggy.
- Make ahead: You can mix the cheese and bacon filling up to a day in advance and store it in the fridge until you're ready to stuff and bake.
- Tip: If you have leftover mushroom stems after measuring out the 3/4 cup, save them to toss into soups, omelets, or stir-fries.