Baked Stuffed Mushrooms

Share
  • 2
  •  
  •  
  • 437
  •  
  •  
  •  
  •  
    439
    Shares

Baked Stuffed Mushrooms - It's Not Complicated Recipes #mushrooms #partyfood #stuffedmushrooms #glutenfree #appetisers #vegetable #easyrecipes

My Baked Stuffed Mushrooms are delicious and easily prepared. Even non-mushroom lovers will be won over – and I speak from a personal perspective. I’m not a huge fan of mushrooms but I really enjoy them when prepared this way. Part of the reason that I dislike mushrooms is textural; there can be a sliminess which I find off-putting. However, roasting them dries out some of their moisture and ensures there is no trace of sliminess.

When served at parties, these baked mushrooms are so popular that I usually double the recipe.

It’s the flavourful filling which makes them so delicious. They contain chopped mushroom stems, bacon, onion and red capsicum (bell pepper) which are lightly fried together. To this mixture, I add chopped parsley, freshly ground black pepper and parmesan cheese.  Cream cheese acts as a binding agent keeping this dish low in carbohydrates. Put them into a hot oven, savour the delicious aromas as they bake and patiently wait to sample these tasty bites.

Although I have made Baked Stuffed Mushrooms bite-size, you can also use this filling for large, flat mushrooms. They make an ideal side dish when served alongside barbecued meats.

I have a few important tips for you when purchasing mushrooms.

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

Furthermore, you will be helping the environment by not selecting those packaged in plastic.

Secondly, do not store them in a plastic bag. The plastic will cause them to sweat thus shortening their lifespan. Store them in a paper bag; it will absorb any excess moisture. They are best kept in the fridge up to about 5 days after purchase.

Finally, keep them separate from any strong smelling food that you may have in your refrigerator. They have a tendency to absorb odours.

I encourage you to try these Baked Stuffed Mushrooms, enjoyed by carnivores and vegetarians alike. Furthermore, if you have friends or family who eat gluten free, you will have ticked that box also.

Please let us know in the comments below if you try them.

Alex and Faye xx

P.S. Looking for more great ideas to serve at parties? Check out our Savoury Appetisers!

Baked Stuffed Mushrooms
5 from 40 votes
Print

Baked Stuffed Mushrooms

These Baked Stuffed Mushrooms are a simple and delicious appetizer that won’t last long once you serve them! You can be assured they will be popular. So if you’re having a party, to be on the safe side, I suggest doubling or even tripling the recipe.

Course Appetiser, Nibbles, Side Dish, Small Bites
Cuisine Australian
Keyword appetizer, baked stuffed mushrooms, delicious, easy, gluten free, low carb, mushrooms, simple, stuffed mushrooms
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Calories 136 kcal
Author Alexandra

Ingredients

  • 12 medium-sized mushrooms *
  • 2 tsp olive oil
  • 1 medium brown onion finely chopped
  • 1/2 medium red capsicum/bell pepper * divided
  • 1 shortcut bacon rasher *
  • 1 tbsp chopped parsley
  • 3 tbsp freshly grated Parmesan * divided
  • 2 oz cream cheese at room temperature
  • sea salt * and freshly ground black pepper to taste
  • olive oil spray

Serving Suggestion:

  • a sprinkle of chopped parsley

Instructions

  1. Preheat oven to 200 Degrees C (400 F).

    Line a baking tray with baking paper. Use a rimmed baking sheet so that any liquid released by the mushrooms will stay in the pan.

  2. Clean the mushrooms using a dry paper towel. Only use a damp paper towel if they are especially dirty.

  3. Carefully break the stems from the mushrooms, chop the stems finely and set aside.

  4. Place the empty mushroom caps on the prepared tray.

  5. Finely chop the bacon. I have used short cut bacon which is from the loin section only. It’s about 6 ½”/16 ½cm in length and is very lean. Back bacon or side bacon is also fine.

  6. Cut the piece of capsicum in half (each piece will be a quarter of the whole capsicum/bell pepper). Finely slice one piece to use as a garnish and set aside. Finely chop the other piece.

  7. 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 the moisture from the mushrooms evaporates. Then stir frequently until the ingredients are beginning to caramelise. Lower the heat if necessary.

  8. Remove the cooked ingredients to a small bowl and cool for about 10 minutes.

  9. Add the chopped parsley, 2 tablespoons of the grated parmesan and the cream cheese. Mix well. Ensure that all the ingredients are well blended. Season to taste. 

  10. Spray the empty mushroom caps with olive oil.

  11. Using a teaspoon, fill the mushroom caps, pushing the filling in place with your fingertips and mounding the mixture a little. Sprinkle the mushrooms with the remaining 1 tablespoon of grated parmesan and decorate with the finely sliced capsicum/bell pepper.

  12. Bake in the preheated oven about 20 minutes or until the mushroom feels cooked when tested with a skewer. Set aside for a few minutes.

    If your mushrooms have released a lot of moisture, sit them on some paper towel before placing on a serving platter.

  13. Serve with a sprinkle of chopped parsley (optional).

Recipe Notes

*My mushrooms are about 2”/5 ½ cm from edge to edge. The mushrooms shrink quite a lot when cooked.
*Don’t wash the mushrooms in water. They soak it up like a sponge, losing flavour in the process. Wipe away any soil or grit with a piece of dry kitchen paper. Only choose damp kitchen paper if the mushrooms are very dirty.
*If you don’t care for capsicum/bell pepper you could use chopped celery instead.
* I prefer to grate parmesan myself thus avoiding unnecessary additives. Frequently, additives are incorporated into pre-grated cheese to prevent it from forming a clump or becoming mouldy. Additionally, grating your own cheese is generally cheaper. I frequently buy a large block of parmesan, whiz it in the food processor until it forms fine crumbs and then store it in the freezer and use it as required. A real time-saver and I assure you it tastes better.
*Check that the seasoning is to your taste. With the saltiness of the bacon and Parmesan cheese, you may not need to add any salt.

Nutrition Facts
Baked Stuffed Mushrooms
Amount Per Serving
Calories 136 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 22mg7%
Sodium 144mg6%
Potassium 292mg8%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 770IU15%
Vitamin C 23.6mg29%
Calcium 62mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Baked Stuffed Mushrooms
Gluten Free Baked Stuffed Mushrooms - It's Not Complicated Recipes #mushrooms #partyfood #stuffedmushrooms #glutenfree #appetisers #vegetable #easyrecipes
Gluten Free Baked Stuffed Mushrooms - It's Not Complicated Recipes #mushrooms #partyfood #stuffedmushrooms #glutenfree #appetisers #vegetable #easyrecipes

Share
  • 2
  •  
  •  
  • 437
  •  
  •  
  •  
  •  
    439
    Shares
  •  
    439
    Shares
  • 2
  •  
  •  
  • 437
  •  
  •  

228 Comments on “Baked Stuffed Mushrooms”

  1. Pingback: Blue Cheese Puff Pastry Tarts - It's Not Complicated Recipes

  2. Pingback: Roasted Cipollini Onions with Thyme - It's Not Complicated Recipes

  3. Pingback: Piedmontese Roasted Peppers - It's Not Complicated Recipes

  10. Reply


    Thank you so much for this beatiful recipe, will try it next month when we have family party!
    I am sure my family will love it, thanks !

      1. Reply

        I will try for sure, I make mine with pepperoni but test as you go so it doesn’overpower the rest of the flavors. I can’t wait to try your recipe esp the cream cheese and bacon.

      1. Reply


        That looks so delicious, oh I love mushrooms so much. I bet this will be really great for parties.

  15. Reply


    Those mushrooms look really good! I love that you included tips on picking out mushrooms. You DO NOT want to get gross mushrooms. Yuck.

  20. Reply

    These look great, I’m not much of a mushroom person but i’d try these they look tasty. My husband loves mushrooms so maybe I can earn some extra brownie points if I make them for him as a surprise.

  23. Reply

    I was just looking for a new mushroom recipe and one falls into my lap! I love this recipe idea, and will be trying it out for dinner this week!

  30. Reply


    I find it is very useful that you have included the important tips for purchasing mushrooms very helpful. I do agree the packaged mushrooms are in different sizes and some of them are broken so it is not really ideal for this recipe.

  36. Reply


    I have to send this to my mom and one of my cousins. They’d love this recipe. That’s a good tip about storing them in paper bags (and I agree, the less plastic, the better).

  37. Reply

    I love mushrooms but i never tried making them at home, mostly we order from outside or eat out… but i will try this one.

  38. Reply


    Thank you so much for sharing it with us! I have to admit it that is one of my favourite ways of preparing mushrooms! They are healthy, easy to eat and they give you a lot of energy! I love your blog!

  47. Reply

    Wow great recipe can’t wait to try this mushroom recipe maybe tonight.Thank you for your info on buying non packaged mushrooms which I will not be buying any more I love that you are enviromentaly concious!

  49. Reply


    These look so delicious! I love stuffed mushrooms and your tips for selecting good ones were spot on.

  54. Reply

    wow the tip about buying mushrooms is super helpful! I wasn’t even aware of that. thank you for sharing this!

    1. Reply

      That is so interesting – so many people say that “you eat with your eyes” and how important presentation is – it sounds like your boys agree with that sentiment! 🙂

  57. Reply


    Stuffed mushrooms are always delicious and these look absolutely incredible! I don’t have stuffed mushrooms often enough so will definitely be trying these, yum!

    1. Reply

      I agree!! There is so much waste these days – this is just a small step, but as you say, if we all pushed for that – it would make such a difference!

  62. Reply


    I’m a mushroom lover too, i love putting sliced mushrooms on my spaghetti or any other pasta recipe.

  63. Reply

    I could eat mushrooms every day all day long. I just love them!!! These look wonderful. I must try them.

  66. Reply

    This recipe looks so good! My parents would love to try this, I’ll have to make it at our next Sunday dinner. Thanks for sharing!

  71. Reply


    Looks delicious and very doable. I find the recipe also looking festive (in fact I find most of stuffed resipes being ready for party table). Very nice mix of spices and other adds.

  73. Reply


    I have to admit that i am not a huge fan of mushroom but the recipe looks so good! I really have to try it!

  81. Pingback: 50 Top Australian Food Bloggers ⋆

  84. Reply

    This sounds like a fantastic recipe. I loved that you included the bacon as that really adds to the dish.

  87. Reply


    I am making these tomorrow. Hopefully I find some nice large mushrooms in the store today. I love this easy to follow recipe! I am sure my family will love this. Anything with cheese, bacon and mushroom is a hit with them.

    1. Reply

      Kristine, the mushrooms that I used were not very large, they were medium size about 2″ across. I look forward to hearing how you enjoy them. 🙂

  88. Reply

    Can’t even remember the last time I had mushrooms. But you’re right about buying loosely. At least you’ll be sure of what you’re buying. Thanks so much for the recipe.

  91. Reply


    Mushrooms are a great ingredient, super healthy and help to fight cancer. Glad you have picked this ingredient for this week. Also, love how cute the presentation is.

  93. Reply


    I have never tried to make this kind of recipe, it looks really delicious and I am so excited to make this for my husband.

  98. Reply

    This sounds like my idea of Heaven, I absolutely adore mushrooms. My children wouldn’t touch this though sadly. Maybe I’ll need to host a dinner party.

  104. Reply


    Wow.. Another great way to enjoy mushrooms..! Thanks for sharing such a wonderful recipe..!

  106. Reply

    Omg! this baked stuffed mushroom looks really delicious and yummy. I would love to try this on weekends.

  108. Reply

    I love stuffed mushrooms. They’re perfect as appetizers, party finger foods, or snacks. So versatile!

  111. Reply

    There are mushroom gardens over here so I never have to worry about actually buying packaged mushrooms. Anyway, I’m always stewing my mushrooms but never thought about baking them. They look delicious with the stuffings! Yuum!

  114. Reply

    You’re definitely right about the texture – so many people are put off because of that, so I’m glad to hear they are dried out doing them this way – may even convince my husband! x

Leave a Reply

Your email address will not be published. Required fields are marked *