bacon-rosemary-stuffed-mushrooms

Bacon Rosemary Stuffed Mushrooms

TOTAL
50min
PREP
25min
COOK
25min
Easy

Elevate your appetizer game with these savory Bacon Rosemary Stuffed Mushrooms. Tender mushroom caps are filled with a creamy, herbed cheese mixture and topped with crispy bacon for an elegant and irresistible bite.

65 Calories
3g Protein
2g Carbs
5g Fats

*Nutrition per serving

Appetizers
Snacks
Party Recipes
Finger Foods

Ingredients

Servings: 24
24 medium (approx. 450g / 1 lb) Cremini mushrooms
4 slices (approx. 50g / 1.8 oz) Bacon
120g (4.2 oz) Cream cheese
50g (1.8 oz) Parmesan cheese
1 tbsp (15ml) Fresh rosemary
1 clove Garlic
1/4 tsp (1.5g) Salt
1/8 tsp (0.5g) Black pepper
1 tbsp (15ml) Olive oil

Steps

1

Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper for easy cleanup.

2

Prepare the mushrooms: Gently wipe the mushroom caps clean with a damp paper towel. Carefully remove the stems by wiggling them back and forth. Finely chop about half of the mushroom stems to add to the filling, discarding the rest or saving for another use. Arrange the mushroom caps hollow-side up on the prepared baking sheet.

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If the mushroom caps are uneven on the bottom, you can slice off a tiny sliver from the bottom to create a flat base so they stand upright.

3

Cook the bacon: In a medium skillet over medium heat, cook the 4 slices of bacon until crispy. This usually takes about 8-10 minutes. Transfer the crispy bacon to a paper towel-lined plate to drain excess grease. Once cooled, finely crumble or chop the bacon.

4

Prepare the filling: In a medium bowl, combine the softened cream cheese, finely grated Parmesan cheese, finely chopped fresh rosemary, minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Add the finely chopped mushroom stems to the mixture.

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Ensure the cream cheese is softened to room temperature for a smooth and creamy filling.

5

Mix the filling thoroughly until all ingredients are well combined and evenly distributed. The mixture should be thick but spreadable.

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Taste the filling and adjust seasoning if needed. Remember that Parmesan cheese is salty, so season cautiously.

6

Stuff the mushrooms: Using a small spoon or a piping bag, generously fill each mushroom cap with the cream cheese mixture. Mound the filling slightly in each cap.

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Don't be shy with the filling; a generous amount makes for a more satisfying bite.

7

Top with bacon: Sprinkle the crumbled crispy bacon evenly over the top of the stuffed mushrooms.

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This step adds a delightful smoky crunch to the appetizer.

8

Bake the mushrooms: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden on top.

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Keep an eye on the mushrooms to prevent overbaking, which can make them watery.

9

Serve: Carefully remove the baking sheet from the oven. Let the stuffed mushrooms cool for a few minutes before serving. They are best served warm.

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