Description
These stuffed mushrooms are the ultimate appetizer: creamy, cheesy, and loaded with bacon bits. Perfect for grilling or baking, they’re crowd-pleasers that suit any occasion—from BBQs to holiday dinners.
Ingredients
16 oz baby portobello mushrooms
4 oz cream cheese, softened
3 tbsp shredded cheddar cheese (plus extra for topping)
3 tbsp bacon bits (plus extra for topping)
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Instructions
Clean Mushrooms: Wipe mushrooms clean with a damp paper towel. Remove and discard the stems.
Make Filling: In a bowl, mix cream cheese, cheddar, bacon bits, salt, pepper, and garlic powder until smooth.
Stuff: Fill each mushroom cap with the mixture, pressing lightly to prevent overflow.
Top: Sprinkle with extra cheddar and bacon bits.
Cook Options:
Grill: Preheat grill to 375°F. Place mushrooms on a tray over indirect heat. Close the lid.
Oven: Preheat oven to 375°F. Place mushrooms on a baking sheet.
Bake/Grill: Cook for 15–20 minutes, until cheese is melted and filling is hot.
Rest: Let cool slightly before serving.
Notes
Make them vegetarian by omitting bacon or using sun-dried tomatoes.
Use mozzarella or pepper jack for variation.
Can be prepared ahead and refrigerated until ready to cook.
Don’t overstuff to prevent bubbling over.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling or Baking
- Cuisine: American