Bacon Parmesan Stuffed Mushrooms
Herb and Cheese Stuffed Mushrooms are a classic appetizer perfect for any gathering. Large button mushrooms are filled with a flavorful blend of cheese, herbs, garlic, and breadcrumbs. This savory mixture is generously stuffed into the caps of cleaned mushrooms, which are then baked until the mushrooms are tender and the cheese is bubbly and golden brown. These decadent bites offer a delightful combination of earthy mushrooms, rich cheese, and aromatic herbs, making them an irresistible choice for parties, celebrations, or even as a delicious starter to an elegant dinner. Description by ChatGPT.
Elevate your appetizer game with Natasha's Kitchen's Easy Stuffed Mushrooms—one of the simplest yet most delicious appetizer recipes that will have guests clamoring for more. Each bite combines the earthy flavors of mushrooms with a rich, creamy filling, accented by the savory crunch of bacon. Whether for a party or a cozy night in, these stuffed mushrooms are sure to impress. And the best part? They're straight out of Natasha's new cookbook—guaranteed to be as delightful in your kitchen as they are in hers!
Ingredients:
- 24 large mushrooms, wiped clean with a damp towel
- 4 oz plain cream cheese, softened
- 1/4 cup Parmesan cheese, finely shredded or freshly grated
- 2 garlic cloves, minced or grated
- 2 Tbsp fresh parsley, chopped, plus more for garnish
- Salt, to taste
- Freshly cracked black pepper, to taste
- 6 slices of bacon, cooked until crisp and chopped into bits
- Olive oil, to grease the baking sheet
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 stuffed mushrooms
Equipment: Large non-stick skillet, paper towels, cutting board, large rimmed baking sheet, pastry brush, garlic press (optional), small trigger release scoop (optional), baking sheet
Cooking Tips:
- To avoid mushrooms absorbing excess water, don’t wash them; instead, wipe them clean with a damp paper towel.
- For even more flavor, consider sautéing the chopped mushroom stems and adding them to the filling.
- Using a small trigger release scoop can help evenly portion the cream cheese filling.
Instructions:
1. Preheat your oven to 400 degrees Fahrenheit.
2. Using a large non-stick skillet, sauté bacon over medium heat for about 3 minutes per side or until browned and crisp. You can also opt to cook your bacon in an air fryer or oven for a cleaner stovetop—use a splatter guard to minimize grease.
3. Transfer the bacon to a paper towel-lined cutting board to absorb excess grease, let cool, then chop into small bits.
4. Lightly coat a large rimmed baking sheet with olive oil using a pastry brush and set aside.
5. Prepare the mushrooms by gently twisting off the stems, creating a cavity for the filling. Arrange the mushroom caps stem-side up on the baking sheet.
6. In a mixing bowl, combine the softened cream cheese, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mash with a fork until well combined.
7. Stir in half the bacon bits into the cream cheese mixture until well incorporated.
8. Fill each mushroom cap with about two teaspoons of the cream cheese mixture using a small scoop for even portioning.
9. Top each filled mushroom with a sprinkle of the remaining bacon bits, pressing them lightly to adhere.
10. Bake the stuffed mushrooms in the preheated oven for 15 minutes or until the mushrooms have softened and the tops are golden brown.
11. Once done, let them cool slightly before garnishing with additional chopped parsley.
12. Optional: Transfer to a serving platter before garnishing for an elegant presentation.
Enjoy these scrumptious and easy-to-make stuffed mushrooms from Natasha's Kitchen—visit her YouTube channel at https://www.youtube.com/@Natashaskitchen for more inspired recipes like this one.
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