Baked Cream Cheese Stuffed Mushrooms

My Baked Cream Cheese Stuffed Mushrooms are the ultimate, easily prepared appetiser, suitable for any occasion. They are deeply savoury, packed with finely chopped mushroom stems, bacon, onion and red capsicum (bell pepper), fried until slightly caramelised. Then they are bound together with cream cheese and grated parmesan. So much flavour in these party favourites!

You will love these Baked Cream Cheese Stuffed Mushrooms because:

• They are made from simple ingredients, all of which are readily available.
• Although they are bite-size, they are full of flavour.
• They are a crowd pleaser. Set out a platter at your next party and watch them disappear.
• The inviting aroma as they are cooking guarantees an appetising dish.
• You can customise the flavours to suit. For instance, make them vegetarian by omitting the bacon.
• They are naturally gluten-free, making them ideal for people unable to tolerate gluten.
• When entertaining, it is easy to increase the ingredients to make a larger batch.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Mushrooms – I use medium size white button mushrooms.

Olive oil – I use extra virgin olive oil for the flavour.  Use the best olive oil that you have.

Brown onion/yellow onion – this is the onion most often used in cooking. You can use a white onion if you prefer.

Red capsicum/bell pepper – I prefer to use a red pepper as it is the sweetest. Yellow or orange would be a good alternative.

Bacon – adds deeply savoury, slightly smoky, salty flavour.

Fresh parsley – for the best flavour, my preference is the flat-leaf Italian variety.

Parmesan – freshly grated parmesan will give you the best flavour. I use Grana Padano or Parmigiano Reggiano.

Cream cheese – use full-fat cream cheese, from the block in the supermarket. Do not use the spreadable variety.

Sea salt and freshly ground black pepper – add seasoning to taste.

Olive oil spray – to prepare the caps for the filling.

How to Make Cream Cheese Stuffed Mushrooms:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

1 – Prepare the mushrooms:
Clean the mushrooms using a dry paper towel. Only use a damp paper towel if they are especially dirty. Carefully remove the stems from the mushrooms.

Chop the stems finely and set aside in a small bowl. Add the bacon, onion and capsicum to the bowl and mix to combine.

2 – Prepare the filling:
Over medium heat, add the olive oil to a medium-sized frying pan. Add the mushroom, onion, finely chopped capsicum and bacon. Stir occasionally until ingredients begin to caramelise.

Remove the cooked ingredients to a small bowl and cool for about 10 minutes. Add the chopped parsley, grated parmesan and cream cheese and mix well. Season to taste.

3 – Fill the mushrooms:
Spray the empty mushroom caps lightly with olive oil.

Using a teaspoon, fill the mushroom caps, firmly pushing the filling in place.

4 – Bake the stuffed mushrooms:
Bake in a preheated oven for about 20 minutes until the tops are brown and the mushrooms cooked.  

Tips for success and FAQs:

If possible, avoid buying packaged mushrooms - buy loose ones instead. The loose ones have several advantages. Not only does this allow you to buy the number you require, but the loose ones are usually cheaper. Additionally, you’ll be able to inspect them to ensure you’re selecting the best ones. Choose ones that aren’t broken, discoloured or bruised. They should be firm, evenly coloured, and have a fresh, earthy smell.