Name: Baked Mushrooms with Bacon and Cheddar
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 20–24 medium cremini or white button mushrooms (about 1–1.5 lbs); 6–8 slices bacon, cooked crisp and crumbled (reserve 1–2 Tbsp grease optional); 1½ cups sharp cheddar cheese, freshly shredded (divided); 2 Tbsp butter; ¼ cup finely chopped onion (yellow or white); ¼ tsp black pepper; Pinch of salt (to taste); Optional: 1–2 Tbsp chopped fresh parsley for garnish

These irresistible baked mushrooms are generously stuffed with crispy bacon, sharp cheddar cheese, sautéed onion, and a touch of buttery goodness. The earthy mushroom caps become tender and juicy while the cheesy filling turns golden and bubbly. A crowd-pleasing, savory bite that’s simple yet packed with rich, smoky flavor.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it combines three unbeatable flavors — crispy bacon, melty sharp cheddar, and earthy mushrooms — into one addictive bite. It’s incredibly easy to prepare with minimal ingredients and effort, yet it feels gourmet and impressive.

The contrast between the tender, juicy mushroom cap and the creamy, smoky, cheesy stuffing is pure magic. These disappear fast at parties, game days, or family dinners because they’re handheld, satisfying, and universally loved (even by mushroom skeptics!). Plus, you can prep them ahead, making entertaining stress-free while delivering maximum flavor payoff.

Yield: 24 stuffed mushrooms

Baked Mushrooms with Bacon and Cheddar

Cheesy, bacon-loaded stuffed mushrooms baked until golden — smoky, savory, and utterly addictive bites!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

20–24 medium cremini or white button mushrooms (about 1–1.5 lbs)
6–8 slices bacon, cooked crisp and crumbled (reserve 1–2 Tbsp grease optional)
1½ cups sharp cheddar cheese, freshly shredded (divided)
2 Tbsp butter
¼ cup finely chopped onion (yellow or white)
¼ tsp black pepper
Pinch of salt (to taste)
Optional: 1–2 Tbsp chopped fresh parsley for garnish

Instructions

Hey there, let's get started! Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it — easy cleanup ahead!
Gently wipe the mushrooms clean with a damp paper towel (no soaking — they love to drink water!). Pop off the stems and set them aside.
Finely chop those mushroom stems — they're gold for extra flavor and texture in the filling.
Grab a skillet and cook your bacon over medium heat until super crispy. Drain on paper towels, then crumble it into tasty bits.
In the same skillet (or wipe it out), melt the butter over medium heat. Toss in the chopped onion and mushroom stems — sauté 4–5 minutes until soft and fragrant. Season with a pinch of pepper.
Turn off the heat and let it cool slightly. Stir in most of the crumbled bacon (save a little for topping if you like) and 1 cup of that glorious shredded cheddar. Mix until everything looks irresistibly cheesy!
Take each mushroom cap and generously spoon in the filling — really pile it high for that beautiful bubbly top when baked.
Arrange your stuffed beauties on the prepared baking sheet, leaving a little space between them so the heat circulates.
Sprinkle the remaining ½ cup cheddar over the tops. Pop them into the oven and bake 20–25 minutes until the mushrooms are tender, the cheese is melted and golden, and your kitchen smells like heaven.
Let them rest 5 minutes (hard, I know!), garnish with extra bacon bits or parsley if desired, then serve warm and watch them disappear!

Notes

These are best served fresh from the oven while the cheese is still gooey. For a crispier top, broil for the last 1–2 minutes (watch closely!). Adjust bacon amount to taste — more is always welcome!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 72Total Fat 6gSaturated Fat 4gUnsaturated Fat 3gCholesterol 18mgSodium 110mgCarbohydrates 1gFiber 0gSugar 0gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use medium to large cremini or white button mushrooms for the best stuffing-to-cap ratio — they hold up well when baked.
Cook bacon until extra crispy; it adds better texture and prevents sogginess.
Don’t overstuff — mound the filling slightly for that beautiful golden top.
For extra flavor, sauté the chopped mushroom stems in bacon grease instead of butter.
Let the mushrooms rest 3–5 minutes after baking; this helps the cheese set slightly for cleaner eating.
Line your baking sheet with parchment or foil for easy cleanup and to catch any cheesy drips.

Ingredients Notes:

Cremini mushrooms (also called baby bella) are ideal here — they have a deeper, meatier flavor than white button mushrooms and hold their shape beautifully when stuffed and baked. Thick-cut bacon brings smoky richness and satisfying crunch; choose quality bacon for the best taste.

Sharp cheddar cheese melts wonderfully and provides bold, tangy contrast to the mild mushrooms — avoid pre-shredded if possible, as freshly grated melts smoother and tastes fresher. A small amount of butter and onion adds moisture and subtle sweetness to the filling, balancing the saltiness from bacon and cheese. Season lightly with salt and pepper since bacon and cheddar already pack a punch.

Variations and Substitutions:

For a creamier version, mix in 4 oz softened cream cheese with the cheddar for ultra-luxurious texture. Swap cheddar for smoked gouda, Monterey Jack, or a cheddar-Gruyère blend for different flavor profiles.

Make it vegetarian by omitting bacon and adding sautéed spinach, chopped walnuts, or sun-dried tomatoes for umami. Use turkey bacon or plant-based bacon for a lighter or meat-free option.

Add minced garlic, fresh herbs (parsley, thyme), or a pinch of cayenne for heat. For gluten-free, ensure breadcrumbs (if added) are GF. Try portobello caps for a main-dish portion or smaller white mushrooms for one-bite party apps.

Storage Options:

Store leftover baked mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and cheese is melty again (microwaving makes them soggy).

You can assemble unbaked stuffed mushrooms up to 24 hours ahead, cover tightly, and refrigerate — bake just before serving. Freezing fully baked mushrooms is not ideal (they become watery), but you can freeze unbaked stuffed caps on a tray, then transfer to a bag for up to 1 month; thaw overnight in the fridge before baking.