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Easy Bacon Stuffed Mushrooms

Easy Bacon Stuffed Mushrooms are the perfect party appetizer for the holidays, game day gatherings and cookouts with friends and family. Baby Portobello mushrooms are stuffed with cream cheese, smoked gouda, garlic, caramelized onions and crispy bacon for the ultimate delicious appetizer.

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Easy Bacon Stuffed Mushrooms with caramelized onions and smoked gouda cheese

Easy Bacon Stuffed Mushrooms

Stuffed Mushrooms are always on the holiday appetizers list for our family and a must- have for the big game. Usually my sister in law makes them and they are always the first to disappear!

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I’m quite the bacon fanatic, so I just had to load these mushrooms with crispy bacon, delicious cream cheese and lots of smoked gouda cheese, plus caramelized onions.

Easy Bacon Stuffed Mushrooms with cream cheese

They have a ton of flavor and they are low-carb! These days, a low-carb snack is a must-have for any get together. These really are the best stuffed mushrooms!

I’ve been thinking about trying the Keto diet, but so far, I have only talked about it. No sugar is a tough one for me! If you have tried it, give me your thoughts!

How to Make the best stuffed mushrooms

How to Make Bacon Stuffed Mushrooms:

  1. Wash and dry baby Portobello Mushrooms.
  2. Remove the stems and set aside for another use. 
  3. Cook bacon in a pan or try my bacon cooked in the oven!
  4. Add olive oil and onions to a skillet and cook until caramelized.
  5. Add cream cheese, smoked gouda, garlic, salt and pepper to the skillet. 
  6. Stir until cheese is melted. 
  7. Stir in 8 slices of crumbled bacon. 
  8. Stuff mixture into mushroom caps.
  9. Top with remainder of crumbled bacon.
  10. Bake for about 20 minutes or until mushrooms are soft and cheese is. 
  11. Garnish with fresh parsley if desired. 
  12. Serve immediately. 

Scroll to the bottom for full printable recipe. 

Keto Stuffed Mushrooms with bacon, cream cheese, caramelized onions and smoked gouda

Tips for Making the Best Stuffed Mushrooms:

  • Choose larger mushrooms to allow for the filling. 
  • White Button Mushrooms or Baby Portobellos will work.
  • Lightly rinse mushrooms and dry them with paper towels. 
  • Mound your filling over the top of the mushrooms for the most flavor. 
  • Stuffed mushrooms are best made the day you plan to serve them.
  • Leftovers can be stored in an airtight container in the refrigerator.
  • Reheat stuffed mushrooms at 300° for about 15 minutes.

How to make low carb stuffed mushrooms with bacon and cream cheese

More Bacon Appetizers to Love:

You know bacon makes everything better! Some of my favorite bacon appetizers are these three ingredient Barbecue Bacon Wrapped Tater Tots  or Bacon Wrapped Water Chestnuts

 Chicken Fried Bacon ( I mean seriously, could life get any better?), and Jalapeno Poppers with Brisket and Bacon – loaded to the max are amazing as well. 

Still not enough bacon for you? Check out all of my Bacon Recipes!

Recipes for Mushroom Lovers:

Meatballs with Creamy Mushroom Gravy is one of my favorite meals and these Gourmet Burgers with Red Wine Braised Mushrooms is over the top amazing. This Ham, Spinach and Mushroom Quiche is my go- to brunch recipe and I can’t get enough of this Sausage Mushroom Pesto Pizza! These Mini Mushroom & Gorgonzola Bites from Cookin’ Canuck are right up my alley!

Easy Bacon Stuffed Mushrooms appetizer

Easy Bacon Stuffed Mushrooms are the most delicious appetizer for just about every occasion. Using portobello mushrooms makes for a hearty base for all of that melted cheese and crispy bacon. The perfect hand held snack. How to Make Easy Bacon Stuffed Mushrooms

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The best stuffed mushrooms with bacon, cream cheese and onions

Yield: 12 servings

Easy Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms with cheese and caramelized onions

Easy Bacon Stuffed Mushrooms are the perfect party appetizer for the holidays, game day gatherings and cookouts with friends and family. Baby Portobello mushrooms are stuffed with cream cheese, smoked gouda, garlic, caramelized onions and crispy bacon for the ultimate delicious appetizer.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 16 ounces baby portobello mushrooms
  • 2 tablespoons olive oil
  • 1 medium sized onion, diced
  • 8 ounces cream cheese
  • 1 cup shredded smoked gouda cheese
  • 1 teaspoon granulated garlic
  • 1 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 12 slices cooked bacon, divided use
  • 1 tablespoon chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 375°
  2. Lightly rinse and dry mushrooms.
  3. Remove stems and set aside for another use.
  4. Add olive oil and onion to a skillet and cook over medium heat, stirring often until onions are caramelized. About 8-10 minutes.
  5. Add cream cheese and smoked gouda cheese.
  6. Stir until cheeses are melted and smooth.
  7. Add garlic, pepper and salt and stir to combine.
  8. Crumble 8 slices of bacon into cream cheese and onion mixture, stirring until well combined.
  9. Remove from heat and spoon into mushroom caps, mounding over the top.
  10. Place on a rimmed baking sheet.
  11. Bake for 17-20 minutes or until mushrooms have softened.
  12. Garnish with parsley and serve immediately.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 188Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 376mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 9g

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