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Baking tray topped with some baking paper, with the baked mushrooms on top and some parsley leaves to garnish.

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!
Course Appetiser, Finger Food
Cuisine International
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 stuffed mushrooms
Calories 66kcal
Author Alexandra


  • 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


  • 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).


  1. Mushrooms: I used mushrooms that are about 2”/5 ½ cm from edge to edge. The mushrooms shrink quite a lot when cooked.
  2. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
  3. Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.


Calories: 66kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 120mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 1g | Calcium: 35mg | Iron: 0.2mg