Stuffed Baked Mushrooms with Creamy Cheese and Bacon

Stuffed baked mushrooms are one of those timeless appetizers that never fail to impress. There’s something irresistible about tender mushroom caps filled with a savory, creamy mixture and topped with melty cheese and crispy bacon. This dish is hearty yet elegant, making it perfect for both casual family meals and dinner parties. The inspiration behind this recipe came from a restaurant appetizer I tried years ago—after one bite, I knew I needed to recreate it at home. Over time, it became a family favorite, and today it’s one of the most-loved starters in my kitchen.

These mushrooms offer the perfect balance of flavors. You’ve got the earthy depth of mushrooms, the creamy richness of the cheese and cream, and the irresistible smoky crunch of bacon on top. They’re baked until bubbly and golden, filling your kitchen with aromas that will have everyone gathering around the oven. The best part? They’re incredibly versatile—serve them hot and gooey straight out of the oven or enjoy them chilled the next day. Either way, they’re bound to be a hit.

Ingredients

For the Mushrooms:

• 12 large white mushrooms (champignons)

• 1 tbsp vegetable oil (for frying)

• 1 tbsp olive oil (for drizzling)

• Salt and black pepper to taste

For the Filling:

• Stems from the mushrooms, finely chopped

• 1 small onion, finely diced

• 1–2 garlic cloves, minced

• 3 tbsp heavy cream

• ½ cup shredded mozzarella or suluguni cheese

• 1 tsp mayonnaise

• Salt and pepper to taste

For the Topping:

• 6–12 strips of bacon (depending on the size of mushrooms)

Step-by-Step Directions

1. Clean the mushrooms by peeling the caps instead of rinsing under water. Remove the stems and scrape out the soft insides of the caps. Set stems aside for the filling.

2. Heat vegetable oil in a skillet and sauté the chopped stems until they release moisture. Cook until the liquid evaporates.

3. Add onion and sauté until golden. Season with salt and pepper, stir in the heavy cream, and let it simmer for a minute or two until slightly thickened. Allow the mixture to cool.

4. In a bowl, mix shredded cheese, garlic, and mayonnaise to create a creamy base.

5. Preheat the oven to 200°C (400°F). Place mushroom caps in a greased baking dish, drizzle with olive oil, and season with salt and pepper.

6. Spoon the cheese mixture into each cap, then top with the sautéed filling.

7. Place one or two strips of bacon over each mushroom.

8. Bake for 15 minutes until bacon is crisp and the cheese is bubbling.

9. Remove, cool slightly, and garnish with parsley or herbs before serving.

Nutrients (per serving, approx. based on 6 servings)

• Calories: 220 kcal

• Protein: 11 g

• Fat: 17 g

• Carbohydrates: 4 g

• Fiber: 1 g

• Vitamin D: 15% DV

• Calcium: 8% DV

• Iron: 6% DV

Why You’ll Love This Recipe

If you’re searching for an appetizer that’s quick to make but looks like it took hours, this recipe is a winner. These stuffed mushrooms combine comfort food vibes with restaurant-style elegance. You’ll love the way the cream and cheese meld into a smooth, luscious filling, how the bacon crisps up to perfection, and how the mushroom itself holds everything together. They’re bite-sized yet incredibly satisfying, which makes them ideal for gatherings where finger food is king.

The Origins and Inspiration Behind the Dish

Stuffed mushrooms have a long history in European cuisine, particularly in French and Italian kitchens where mushrooms have always been prized for their earthy flavor. Over time, chefs experimented with fillings ranging from breadcrumbs and herbs to cheese and meats. The bacon and cheese variation has become especially popular in modern European-inspired dishes, combining classic rustic flavors with indulgence. This recipe, while simple, pays homage to that tradition while giving it a personal twist with cream and garlic for extra richness.

Ingredient Spotlight

The mushrooms themselves are the star—they’re meaty, earthy, and perfect for holding hearty fillings. Mozzarella (or suluguni if you can find it) gives that signature stretchy, gooey cheese pull. Bacon brings smoky saltiness, cutting through the creaminess beautifully. The heavy cream ensures the filling doesn’t dry out, and the garlic and onion provide aromatic depth. Mayonnaise, while just a spoonful, adds an extra touch of tangy creaminess that rounds out the flavors.

Storage and Reheating Tips

These stuffed mushrooms are best enjoyed fresh out of the oven, but leftovers are still delicious. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them into a preheated oven at 180°C (350°F) for 10 minutes until warmed through and bacon re-crisps. Avoid microwaving if possible, as it can make the mushrooms rubbery and the bacon limp. You can also enjoy them cold straight from the fridge—they taste a bit like a savory mushroom antipasto the next day.

Common Variations to Try

If you’re vegetarian, you can skip the bacon and add a breadcrumb topping mixed with herbs for crunch. For a Mediterranean flair, add sun-dried tomatoes or olives to the filling. If you love spice, stir some chili flakes or diced jalapeños into the mixture. You can also experiment with different cheeses like cheddar, gouda, or even blue cheese for a bolder flavor profile.

Pairing Recommendations

These mushrooms pair beautifully with crisp white wines such as Sauvignon Blanc or Pinot Grigio. For beer lovers, a light lager or a Belgian ale complements the richness perfectly. If you’re serving them at a dinner party, try pairing them with a fresh green salad or roasted vegetables to balance out the richness. For a casual gathering, they also go great with other finger foods like bruschetta or stuffed peppers.

Health Benefits

While these mushrooms feel indulgent, they also pack some nutrition. Mushrooms are naturally low in calories but rich in antioxidants, B vitamins, and vitamin D. They also provide fiber and potassium, supporting overall health. Bacon does add saturated fat, but in moderation, it brings protein and flavor. The cheese and cream offer calcium and protein, making these more satisfying than many other appetizers. If you tweak the recipe with lighter ingredients, such as turkey bacon or reduced-fat cheese, you can make them a little lighter while still delicious.

Conclusion

Stuffed baked mushrooms with creamy cheese and bacon are proof that appetizers don’t have to be complicated to feel gourmet. With just a handful of ingredients and a simple process, you can whip up a dish that looks elegant, tastes incredible, and pleases everyone at the table. Whether you serve them as a starter at a dinner party, bring them to a potluck, or enjoy them as a snack, they’re always a hit. Once you try them, you’ll understand why this recipe has earned a permanent spot in my collection.