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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
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Calories 136kcal
Author Alexandra


  • 12 medium-sized mushrooms *
  • 2 teaspoon olive oil
  • 1 medium brown onion finely chopped
  • ½ medium red capsicum/bell pepper * divided
  • 1 shortcut bacon rasher *
  • 1 tablespoon chopped parsley
  • 3 tablespoon 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


  • 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.
  • Clean the mushrooms using a dry paper towel. Only use a damp paper towel if they are especially dirty.
  • Carefully break the stems from the mushrooms, chop the stems finely and set aside.
  • Place the empty mushroom caps on the prepared tray.
  • 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.
  • 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.
  • 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, 2 tablespoons of the grated parmesan and the cream cheese. Mix well. Ensure that all the ingredients are well blended. Season to taste. 
  • Spray the empty mushroom caps with olive oil.
  • 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.
  • 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.
  • Serve with a sprinkle of chopped parsley (optional).


*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.


Calories: 136kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 292mg | Fiber: 1g | Sugar: 3g | Calcium: 62mg | Iron: 0.5mg