Blue Bacon Stuffed Mushrooms – Savory Mushroom Caps
Blue Bacon Stuffed Mushrooms are savory mushroom caps filled with bacon and blue cheese.They feature a rich, creamy, and smoky flavor combination.Perfect for parties, holidays, and entertaining guests.Easy to prepare and bake in under 30 minutes.Serve warm as an appetizer or side dish.A gourmet recipe that always impresses.
Ingredients
- 16 large button or cremini mushrooms
- 6 slices bacon, cooked and crumbled
- 4 oz blue cheese, crumbled
- 4 oz cream cheese, softened
- 2 tablespoons green onions, finely sliced
- 1 garlic clove, minced
- 2 tablespoons breadcrumbs
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).Clean the mushrooms with a damp paper towel.
- Remove the stems and finely chop them.Place mushroom caps on a baking sheet.
- Heat olive oil in a skillet.Sauté the chopped mushroom stems and garlic for 3–4 minutes.
- Remove from heat and allow to cool slightly.
- In a bowl, combine cream cheese, blue cheese, bacon, sautéed mushroom stems, green onions, breadcrumbs, and black pepper.Mix until well combined.
- Spoon the filling into each mushroom cap.Pack gently to ensure each mushroom is generously filled.
- Bake for 18–20 minutes or until mushrooms are tender and filling is lightly golden.Remove from the oven and let cool slightly.
- Garnish with fresh parsley.Serve warm.
Notes
- Cremini mushrooms provide a richer flavor than white button mushrooms.
- Blue cheese can be adjusted according to taste preference.
- Cook bacon until crisp for the best texture.
- Cream cheese helps bind the filling together.
- Fresh mushrooms work best for stuffing.
- The filling can be prepared ahead of time.
- Serve immediately for optimal texture.
- Leftovers can be refrigerated for up to 2 days.