Bacon-Wrapped Stuffed Mushrooms
Savor the irresistible Bacon-Wrapped Stuffed Mushrooms, a perfect blend of creamy, cheesy filling and crispy bacon. These bite-sized delights, bursting with savory flavors, are ideal for parties or cozy nights. Easy to prepare, they’ll steal the show at any gathering with their mouthwatering appeal.
Why You’ll Love This Recipe
Bacon-Wrapped Stuffed Mushrooms are a crowd-pleaser that combines the smoky, crispy texture of bacon with a rich, creamy filling. The mushrooms provide a juicy, earthy base that perfectly complements the indulgent cheese and herb stuffing. Whether you’re hosting a holiday gathering, game night, or a casual dinner, these appetizers are guaranteed to impress your guests. They’re versatile, easy to make ahead, and require minimal ingredients, making them a go-to recipe for busy hosts. Plus, the combination of flavors—savory bacon, tangy cream cheese, and aromatic herbs—creates a bite that’s both comforting and sophisticated. You’ll love how quickly they disappear from the platter!
Recipe Tips and Tricks
- Choose Uniform Mushrooms: Select mushrooms of similar size for even cooking and a polished presentation.
- Pre-Cook Bacon Slightly: Partially cook bacon to render some fat, making it easier to wrap and ensuring crispiness.
- Don’t Overstuff: Add just enough filling to avoid spillage during baking.
- Use a Baking Rack: Place mushrooms on a rack to allow excess fat to drip off, keeping them crispy.
- Toothpicks for Security: Secure bacon with toothpicks if needed, but remove before serving for easy eating.
- Room Temperature Ingredients: Let cream cheese soften for smoother mixing and a creamier filling.
- Clean Mushrooms Properly: Wipe with a damp cloth instead of rinsing to prevent sogginess.
Bacon-Wrapped Stuffed Mushrooms
Bacon-Wrapped Stuffed Mushrooms are creamy, cheesy, and crispy—perfect for parties or cozy nights.
Ingredients
- 20 medium cremini mushrooms, stems removed
- 10 slices thin-cut bacon, halved crosswise
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1/4 cup panko breadcrumbs
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a baking rack on it for crispier results. Get ready to create something delicious!
- Prep the Mushrooms: Gently wipe mushrooms with a damp cloth to clean. Remove stems by twisting them out, creating a cavity for the filling. Set caps aside on the baking sheet.
- Make the Filling: In a medium bowl, mix softened cream cheese, Parmesan, minced garlic, parsley, breadcrumbs, olive oil, and a pinch of salt and pepper. Stir until smooth and creamy.
- Stuff the Mushrooms: Using a small spoon or piping bag, fill each mushroom cap with about 1 teaspoon of the cream cheese mixture. Press gently to pack it in without overflowing.
- Wrap with Bacon: Take a half-slice of bacon and wrap it around each stuffed mushroom, slightly overlapping. Secure with a toothpick if needed, but ensure bacon covers the filling.
- Arrange on Baking Sheet: Place wrapped mushrooms on the prepared baking sheet, seam-side down. Space them evenly to ensure proper browning.
- Bake to Perfection: Bake for 20-25 minutes, until bacon is crispy and mushrooms are tender. The filling should be golden and bubbly.
- Cool Slightly: Remove from the oven and let cool for 5 minutes. This helps the filling set and makes them easier to handle.
- Garnish and Serve: Sprinkle with extra chopped parsley for a fresh touch. Serve warm on a platter, and watch them disappear!
- Enjoy the Compliments: Bask in the glow of your guests’ praise as they savor these irresistible bites. You’ve nailed it!
Notes
- Ensure bacon is at room temperature for easier wrapping.
- Avoid overcooking mushrooms to prevent them from becoming too soft.
- For a smoky flavor, use smoked bacon or add a dash of smoked paprika to the filling.
- Serve with a dipping sauce like ranch or garlic aioli for extra flair.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 361Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 11gCholesterol 64mgSodium 692mgCarbohydrates 20gFiber 2gSugar 7gProtein 19g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cremini Mushrooms: Also called baby bella, they offer a robust flavor and perfect size for stuffing. White mushrooms work too.
- Bacon: Opt for thin-cut bacon for easier wrapping and crispier results. Regular or smoked varieties add depth.
- Cream Cheese: Full-fat cream cheese provides the creamiest texture; softened ensures easy mixing.
- Parmesan Cheese: Freshly grated Parmesan adds a nutty, sharp flavor that elevates the filling.
- Garlic: Fresh minced garlic brings bold aroma; avoid pre-minced for the best taste.
- Fresh Parsley: Adds a pop of color and freshness; flat-leaf parsley is preferred for flavor.
- Breadcrumbs: Panko breadcrumbs provide extra crunch, but regular ones are fine in a pinch.
- Olive Oil: A drizzle enhances richness and helps with browning; extra-virgin is ideal.
Variations and Substitutions
- Cheese Swap: Swap Parmesan for cheddar, gouda, or feta for a different flavor profile.
- Mushroom Type: Use white button mushrooms or portobello caps for larger appetizers.
- Bacon Alternatives: Try prosciutto for a lighter wrap or turkey bacon for a leaner option.
- Spicy Kick: Add diced jalapeños or red pepper flakes to the filling for heat.
- Herb Variations: Substitute parsley with thyme, rosemary, or chives for a unique twist.
- Vegetarian Option: Skip bacon and add sautéed spinach or roasted red peppers to the filling.
- Gluten-Free: Use gluten-free breadcrumbs or crushed nuts like almonds for crunch.
- Low-Fat: Use reduced-fat cream cheese or Greek yogurt for a lighter filling.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.
- Freeze: Assemble mushrooms (unbaked) and freeze on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5-10 minutes to the cooking time.
- Make Ahead: Prepare the filling and stuff mushrooms a day in advance; wrap with bacon just before baking.
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