Stuffed Mushrooms

December 28, 2018
Blog post

New Year’s Eve is the time for parties! If you’re looking for a party appetizer, here is one of my absolute favs. This is another one of my Mother-in-lawโ€™s amazing recipes. These mushrooms are SO delicious and actually very addicting. They are perfect to serve at a party since they’re easy to make and don’t require any silverware. They are also quite impressive and a little fancier than just chips and dip. Your guests will go crazy for these little bites of heaven.


15 – 20 button mushrooms
10 slices of bacon
2 shallots, finely chopped
3 cloves garlic, minced
Seasoning salt (I love Lawry’s!)
1 8 oz package of cream cheese, at room temperature
1/2 cup parmesan Cheese, grated
1/2 cup Panko bread crumbs


Preheat oven to 350 degrees.

To prep the mushrooms, use a damp paper towel to wipe off any excess dirt. Then remove the caps from the stems and place the caps on a baking sheet. Finely chop the mushroom stems and set aside.

Cut bacon into 1/2 inch pieces using kitchen scissors. Place bacon in a pan over medium heat and cook until crispy. Use a slotted spoon to remove the bacon onto a paper towel lined plate. Place the shallots and garlic into the pan with the bacon fat and cook for about 5 minutes until translucent. Then add in the chopped mushroom stems. Sprinkle with seasoning salt and cook for about 10 minutes until the mixture if soft and there is no more liquid in the pan.

Add the cream cheese to a large mixing bowl. Then add the bacon, shallot/mushroom mixture and parmesan cheese to the cream cheese. Mix to combine and season with salt to taste.

Fill each mushroom cap with the cream cheese mixture and place on the baking sheet. Sprinkle mushrooms with the Panko bread crumbs. Place in the oven and cook for about 20 to 25 minutes.


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