Mushrooms Stuffed with Cream Cheese and Bacon

This isn’t so much a recipe, as all the ingredients are right there in the title!  However they are a quick and easy appetizer…and perfect for gobbling down while you wait for the grill to heat up.  We enjoyed these on Steak Night with a glass (or two) of Cabernet.


  • 18 button mushrooms (I used organic cremini mushrooms)
  • ~4 ounces of cream cheese, at room temperature
  • 4 slices of bacon

Preheat the oven to 375F. Gently rinse the mushrooms  and place on a paper towel to dry.

Cook the bacon in a skillet until crispy. Crunch up or chop the bacon; mix with the cream cheese until well combined.

Snap off the mushroom stems, leaving a cavity for the stuffing.  Put a big heaping spoonful of the bacon-cream cheese mixture into each mushroom cap.  Place on a baking sheet or muffin tin (I like using the muffin tin because it keeps the mushrooms from falling over.  I don’t want the cream cheese to fall out!)

Bake for around 20 minutes until mushrooms are bubbly and cream cheese has started to brown.

Start eating them as soon as they cool off enough not to burn your mouth!

Mushrooms…oh yeah. What better music for shroomin’ than the Dead? Even though this recipe won’t have you talking to clouds, its still a trip. Much like the trip served up by Live / Dead…really. A glass of red, a few shrooms and a 23 minute “Dark Star”? What more do you need?



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