The BEST Stuffed Mushrooms – loaded with crispy bacon, creamy goat cheese, and perfectly buttered breadcrumbs. They’re a flavor explosion in every bite, and the perfect addition to holiday menus, cocktail parties, or New Year’s Eve!
I’ll never forget the time – years ago – when I made stuffed mushrooms to take to a book club. It was back in the days of one kid (when I actually had time for things like reading) and when I was just starting to try my hand at “fancy” things.
Long story short… they turned out delicious. Everyone loved them, there were no leftovers, and I definitely felt fancy. And then I never made them again. Until now!
And you know what? They’re just as amazing as I remember them. Maybe even more so. Because this time I stuffed them with even more deliciousness, like goat cheese and fresh herbs and BACON.
And I definitely couldn’t eat just one… (although I stopped myself at two)… but just beware. You may want to make a double batch. Because I’m a firm believer that when it comes to stuffed mushrooms, you can NEVER have too many.
what you’ll need for this recipe
- 18 large mushrooms (I used white), stems removed & reserved
- 1 Tablespoon grated onion
- 1/4 cup butter
- 1 cup bread crumbs
- 8 slices bacon, pre-cooked and crumbled
- 2 Tablespoon minced fresh parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 cup crumbled goat cheese
how to make stuffed mushrooms
Prep the mushrooms. Clean mushrooms using a damp cloth or paper towel. Remove stems and set aside. Arrange mushroom caps in a large baking dish.
Make the filling. Chop stems finely using a knife or food processor; saute in butter and onion over medium heat. Remove from heat. Add bread crumbs, bacon, parsley, lemon juice, and salt. Combine well.Let mixture cool, then stir in goat cheese.
Stuff & bake. Spoon mixture into caps, packing gently to fit as much as possible. Bake at 450° for 10 minutes, then broil 2-3 minutes to brown.
make-ahead tips
This recipe can be made ahead in the following ways:
1. Prepare mushroom caps and filling separately. Do not combine. Before baking, spoon filling into caps and bake according to instructions. *This method can be prepped up to 3 days in advance.
2. Prepare mushrooms according to recipe. Once you get to the baking step, cover and store in the refrigerator until ready to bake. *This method can be prepped 1-2 days in advance.
3. Prepare mushrooms according to recipe. Once you get to the baking step, transfer to a freezer-safe container and freeze until ready to bake. *This method can be prepped up to 6 months in advance (see below).
storing leftovers
Leftover stuffed mushrooms can be stored in the refrigerator for 3-5 days and reheated in the oven, on the stovetop in skillet, or in the microwave. Since they are already fully cooked, the main goal is just to heat them through for the best flavor.
You can also freeze them. To do so, assemble according to instructions. Once they are fully assembled, place them in a freezer-safe container for up to 6 months. To bake, simply remove them from the freezer, place them on a baking sheet, and bake at 450° for 20 minutes or until fully heated through.
Recipe Variations
- Use panko bread crumbs in place of regular bread crumbs for added crunch
- Swap out the parsley for fresh sage, rosemary, or thyme
- Use feta or blue cheese instead of goat cheese
- Add chopped dried cranberries for a touch of sweetness
- Add crumbled sausage or use it as a substitute for the bacon
- Add chopped walnuts or pecans for a nutty flavor
More Show-Stopping Appetizer Recipes
Planning a party or holiday get together? Be sure to check out some more of our favorite appetizers!
Stuffed Mushrooms
Ingredients
- 18 large mushrooms
- 1/4 cup butter
- 1 Tablespoon onion grated
- 1 cup bread crumbs
- 8 slices bacon pre-cooked and crumbled
- 2 Tablespoons parsley minced
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 cup goat cheese crumbled
Instructions
- Preheat oven to 450°.
- Clean mushrooms using a damp cloth or paper towel. Remove stems and set aside.
- Arrange mushroom caps in a large baking dish.
- Chop stems finely using a knife or food processor; saute in butter and onion over medium heat. Remove from heat.
- Add bread crumbs, bacon, parsley, lemon juice, and salt. Combine well.
- Let mixture cool, then stir in goat cheese.
- Spoon mixture into caps, packing gently to fit as much as possible.
- Bake at 450° for 10 minutes, then broil 2-3 minutes to brown.
Notes
Recipe Variations
-
- Use panko bread crumbs in place of regular bread crumbs for added crunch
-
- Swap out the parsley for fresh sage, rosemary, or thyme
-
- Use feta or blue cheese instead of goat cheese
-
- Add chopped dried cranberries for a touch of sweetness
-
- Add crumbled sausage or use it as a substitute for the bacon
-
- Add chopped walnuts or pecans for a nutty flavor
Storing Leftovers
Leftover stuffed mushrooms can be stored in the refrigerator for 3-5 days and reheated in the oven, on the stovetop in skillet, or in the microwave. Since they are already fully cooked, the main goal is just to heat them through for the best flavor. To freeze, assemble according to instructions. Once they are fully assembled, place them in a freezer-safe container for up to 6 months. To bake, simply remove them from the freezer, place them on a baking sheet, and bake at 450° for 20 minutes or until fully heated through.Nutrition
Lora says
Stuffed mushrooms are so lovely to bring to a party. This recipe is so easy to make and everyone loved it!!
Erin | Dinners,Dishes and Dessert says
Stuffed Mushrooms are perfection!
Sara Welch says
Stuffed mushrooms are always a family favorite appetizer! These will be perfect for our annual holiday party this year; they look amazing!
Catalina says
The best Christmas appetizer! I love all these flavors!