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.
Step by step instructions:
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.
I like to use the popular white button mushrooms. They have a mild flavour that does not compete with the deeply savoury filling. It is important to select mushrooms of a similar size to ensure they cook evenly.
They are best stored in a paper bag as it will absorb any excess moisture. If you store them in a plastic bag, the plastic will cause them to sweat thus shortening their lifespan. Store them in the fridge up to about 5 days after purchase. As well, keep them separate from any strong smelling food as they have a tendency to absorb odours.
The mushrooms are at their best served fresh from the oven. However, you can prepare them in advance a day ahead of time. Fill the mushroom cases and store in the fridge, well covered with cling wrap or in an airtight container. Bake just before serving. You may need to cook them a minute or two longer as they will be cold from the fridge.
Serving suggestions:
These Baked Cream Cheese Stuffed Mushrooms with Bacon are perfect for entertaining. Prepare a large batch in advance and bake just prior to serving. They are a crowd pleaser!
Alternatively, they make a delicious light meal when served with a green salad.
They are a great side dish served alongside barbecued meats, fish or poultry.
More delicious recipes for you to try:
Entertaining is made easy with some of these great appetiser ideas. Here are some favourites for you to try:
My Baked Cream Cheese Stuffed Mushrooms are simple enough to be enjoyed on a weeknight, as well as being ideal for entertaining. Whether it’s a large or small gathering, they are certain to be popular. I am certain that you will love this easily prepared appetiser.
Please let us know in the comments below if you try them.
Alex xx
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Baked Cream Cheese Stuffed Mushrooms
Ingredients
- 12 medium-sized mushrooms – about 5.5 cm/2 inch in diameter See Note 1
- 2 teaspoon extra virgin olive oil
- 1 medium brown/yellow onion – finely chopped
- ½ medium red capsicum/bell pepper – finely diced
- ½ cup (60 g) bacon – finely chopped
- 1 tablespoon parsley – finely chopped See Note 2
- 3 tablespoon (20 g) Parmesan cheese – freshly grated
- 2 oz (60 g) cream cheese – at room temperature
- sea salt and freshly ground black pepper – to taste See Note 3
- olive oil spray
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Preheat your oven to 200 Degrees C (390 F).Line a baking tray with non-stick baking paper. Use a rimmed baking sheet so that any liquid released by the mushrooms will stay on the tray.
- 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. I find the best way to do this is to gently press the stem with my thumb, pushing away from me. Use a teaspoon to remove any that remains so you have maximum room for the filling.Chop the stems finely and set aside in a small bowl. Add the bacon, onion and capsicum to the bowl and mix to combine.
- Place the empty mushroom caps, stem side up, on the prepared baking tray.
- 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.
- Remove the cooked ingredients to a small bowl and cool for about 10 minutes.
- Add the chopped parsley, the grated parmesan and the cream cheese. Mix well. Ensure that all the ingredients are well blended. Season to taste, bearing in mind that the bacon and the parmesan add saltiness.
- Spray the empty mushroom caps lightly with olive oil.
- Using a teaspoon, fill the mushroom caps, firmly pushing the filling in place with your fingertips and mounding the mixture above the mushroom.
- Bake in the preheated oven for about 20 minutes or until the mushroom feels cooked when tested with a skewer.If your mushrooms have released a lot of moisture, sit them on some paper towel before placing on a serving platter.Serve with a sprinkle of chopped parsley (optional).
Notes
- Mushrooms: I used mushrooms that are about 2”/5 ½ cm from edge to edge. The mushrooms shrink quite a lot when cooked.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in February 2019. It has been updated with new photos and more information. The recipe remains the same.
ET
Just saw this a few days ago on FB. Made it tonight and we enjoyed it. I only had sliced mushrooms on hand, so used some of them chopped with the pepper and onion and bacon, cooked as directed, then layered the remaining slices in a small casserole, spreading the stuffing mixture on top. Backed for around 30 minutes, served as a side dish.
Alexandra
Hi ET, I am delighted that you were able to customise the recipe for Baked Cream Cheese Stuffed Mushrooms and layer the sliced mushrooms into a casserole. Thank you for letting me know. 🙂