I’m so excited to share with you one of my absolute favorite appetizers: Cream Cheese Bacon Mushroom Caps. These little bites of joy are perfect for any occasion, whether it’s a fancy dinner party, a casual get-together, or just a cozy night at home. Trust me, once you try these, you’ll be hooked!
There’s something magical about the combination of cream cheese and bacon. The creamy, tangy filling pairs perfectly with the smoky, crispy bacon, all nestled in the earthy, tender mushroom caps. Here’s why you’ll love these stuffed mushrooms:
Selecting the Perfect Mushrooms
Choosing the right mushrooms is the first step to making these delicious bites. Here are some tips:
Look for medium-sized mushrooms that are uniform in size. This ensures even cooking and a beautiful presentation.
I remember the first time I made these for a family gathering, I used smaller mushroom cap, and while they tasted great, the presentation was a bit off. However, my guests didn’t care there were no mushrooms left.Â
Prepping the Ingredients
Good preparation is crucial for perfect stuffed mushrooms. Here’s a quick guide to get you started: Gently wipe the mushrooms with a damp paper towel to remove any dirt. Avoid rinsing them under water as they can become waterlogged. I used to rinse them under running water, but they always turned out a little soggy. Using a damp towel makes all the difference. Carefully twist and remove the stems from the mushrooms. Don’t throw them away! Finely chop the stems to add to your filling for extra flavor. This little trick not only reduces waste but also boosts the flavor of the filling.
Cook the bacon until it’s crispy, then crumble it into small pieces. The crispy texture will complement the creamy filling beautifully. I like to cook my bacon in the oven to keep it flat and evenly crispy. Plus, it’s less messy! Preheat your oven to 400°F (204°C). Place the bacon on a cookie sheet, making sure not to overlap the pieces. Cook for 20-25 minutes until crisp, adjusting the time depending on the thickness of the bacon. After cooking, remove the bacon from the pan and place it on a plate lined with paper towels to cool. Then crumble the bacon and set it aside.
The filling is the star of this dish, and it’s incredibly easy to make. The base of the filling is cream cheese, which provides a rich and tangy flavor that pairs perfectly with the mushrooms and bacon. Make sure it’s at room temperature for easy mixing. Incorporate the crumbled bacon into the cream cheese mixture to ensure every bite has a perfect balance of flavors. The smokiness of the bacon truly elevates the dish.
Next, add grated Parmesan cheese to the cream cheese mixture. This not only adds more flavor but also helps create a lovely, golden-brown crust as it bakes. Finally, chop up the stems that you removed earlier and mix them into the cream cheese mixture for added flavor and texture.
Assembling and Baking
Now that your ingredients are prepped, it’s time to assemble and bake your stuffed mushrooms:
Stuffing the Caps
Generously fill each mushroom cap with the cream cheese mixture. You want a nice, heaping amount of filling in each cap for the best flavor. I like to use a small spoon for this to make the process clean and easy.
Baking Tips
Arrange the stuffed mushrooms on a 13 x9 inch pan and add 2 tablespoon of water. Bake for 20-25 minutes until the mushrooms are tender and the filling is bubbly and golden on top. Keep an eye on them to prevent overcooking.Â
Cream Cheese and Bacon Stuffed Mushroom Caps are more than just an appetizer; they’re a conversation starter, a crowd-pleaser, and a testament to the joy of home cooking. Next time you’re in need of a quick yet impressive dish, give these stuffed mushrooms a try. I guarantee they’ll become a staple in your entertaining repertoire.
 Don’t forget to share your experience and let me know how your guests enjoyed these delectable bites. Happy cooking!
Easy Cream Cheese Bacon Mushroom Appetizer
Stuffed mushroom caps are a delectable appetizer or dish that features mushroom caps filled with a flavorful mixture of ingredients. These stuffed mushrooms are often baked until the caps are tender and the filling is golden and delicious.Â
Ingredients
Instructions
-
Preheat oven to 400 degrees. Line a cookie sheet with tin foil and line a dinner plate with paper towels.
-
Place 7 pieces of bacon on sheet and cook for 20-25 minutes or until crispy. Remove pan from oven when done. Carefully remove bacon strips from cookie sheet and place on the plate lined with paper towel. Bacon grease is extremely hot so use caution when removing bacon. Let bacon cool completely before crumbling or chopping into small pieces.
-
Wash mushrooms and then remove mushroom stems. Place mushroom caps in 9″x13″ pan and set aside. Finely chop mushroom stems into small pieces. I use a mini chopper and it works great for this, but it can also be done by hand with a knife. Set aside.
-
Chop 1 bunch of green onions into thin slices. To do this remove the root from the onions and remove any wilted leaves and toss. Line your green onions up in a row and thinly slice.
-
In a stand mixer add cream cheese, chopped mushroom stems, sliced green onions, parmesan cheese and garlic salt and cream until combined. Mix crumbled bacon in mix by hand with spoon or spatula.
-
Stuff the mushroom cap evenly Melt the butter and brush the tops of each mushroom cap using a pastry brush. In mushroom pan put 2-4 Tablespoons of water.
-
Bake 20-25 minutes until mushrooms have shrunk slightly and tops are light brown. Remove from oven, let cool slightly and place on serving tray.
