Incredibly delicious stuffed mushrooms, made with a flavorful mixture of crispy bacon, spinach and Italian cheese mix.
Stuffed Mushrooms
I hope everyone’s holidays have been nice and you’re ready to greet the New Year! We’re getting ready for the New Year here and I’m preparing some appetizers to share with you and to decide what I will serve on New Year’s Eve.
Almost every year, I make some kind of pizza roll ups or pinwheels but I just realized that stuffed mushrooms would make a wonderful party food and it’s so easy to prep ahead of time. I like to get most of my food prep done in the morning or the night before the party.
These stuffed mushrooms are very easy to prepare ahead of time, just do everything except baking them in the morning, cover and refrigerate until ready to cook them right before the party. When ready to make, just place stuffed mushrooms onto the baking dish and pop them in the oven.
Whether it’s for 2 or 20, this stuffed mushrooms recipe will be a hit of the party. You can use either small baby bella mushrooms, medium ones, or large ones, depending if you’re making them for a big party or a private family evening.
Some more party appetizer recipes:
Honey Garlic Teriyaki Chicken Meatballs
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Bacon Spinach and Four Cheese Stuffed Mushrooms
Ingredients
- 5 crispy bacon strips cooked
- 3 oz fresh spinach
- 1 large garlic clove
- 1 tbsp oil for cooking
- 16 oz whole baby bella mushrooms try to pick out larger mushrooms
- 4 oz cream cheese
- 1 egg
- 1/4 cup Italian bread crumbs
- 1 cup Italian cheese mix
- Salt
- Fresh cracked black pepper
- 1/4 cup Italian cheese mix for topping
- 2 crispy bacon strips crumbled, for topping
Instructions
- Preheat the oven to 350.
- Wash mushrooms and carefully take off the stems. Toss mushrooms lightly in olive oil and set aside.
- Preheat a small cooking pan and 1 tbsp of olive oil on medium heat.
- Chop spinach and add it to the pan. Cook covered over medium heat until almost cooked. Mince garlic and add it to spinach. Dice bacon strips and add it to spinach as well. Mix well and cook until spinach is done. Take off heat.
- In a medium mixing bowl, combine cream cheese, bread crumbs, cheese mix, egg, salt and pepper. Mix very well until all combined.
- Add spinach and bacon to the cheese mixture. Mix until evenly incorporated.
- Place mushroom cups into a baking dish. Carefully fill mushroom cups with cheese mixture pressing down lightly with your finger to fit a little bit more.
- Sprinkle each stuffed mushroom with a little bit of cheese and bacon.
- Bake about 17-20 minutes.
Video
Notes
Nutrition
Sandy says
These were so good!
LyubaB says
Sandy, I am so glad you liked them 🙂
Clark says
Thanks, this was really good!
LyubaB says
No, thank you! Glad you liked it!
Miguel says
These were awesome!!!
LyubaB says
Awe thanks, Miguel!
Pjean says
I so wanted to make these for a party, but several guest don’t eat meat. I left out the bacon and added chopped artichokes. They turned out great. Can’t wait to try them with the bacon.
LyubaB says
Pjean, let me know how you like 🙂
Ron says
Love these! Will join the rotation with my other stuffed mushroom recipes. The only thing I added was a couple of dashes of worstershire…but then I I add that to just about everything. LOL Thank you for the wonderful recipe.
LyubaB says
Ron, I am so happy you liked them! I love hearing that! 🙂
Beth says
I made these last night…. they are DELICIOUS. I substituted Pork Rinds for the Breadcrumbs because I do not eat bread. I took them to work and everyone raved about them. I have passed your site on to coworkers for the recipe. Thank you. YUMMMMMMM!!!!!!!!!!!!!!!!!!
LyubaB says
Hi, Beth! So glad you liked it! 🙂
Anamika @ Supplement Crunch says
I love this idea of bacon spinach because I’m not a huge fan of stuffed mushrooms, but my husband likes anything that’s stuffed so this is a great compromise!
LyubaB says
So glad you liked them! 🙂
Mary Jane Boyles says
can you freeze them if you make too many? take them out and bake them when needed?
LyubaB says
Hi, Mary! I wouldn’t recommend it because the cream cheese doesn’t freeze well it would be grainy.
LyubaB says
Hi, Mary! I wouldn’t recommend it because the cream cheese doesn’t freeze well it would be grainy.
Darci says
Just made these for a Shelter In Place dinner. I’m looking for new things and these look amazing!
LyubaB says
Hi Darcie,
I am so glad you liked them! Stay safe!
BushhNJ says
My family loved this. Definitely a hit. I saved a picture of how mine turned on my Pinterest account. My user name is bushhNJ. Thx again
LyubaB says
So happy to hear you enjoyed it! I will go look at your picture on Pinterest! 🙂
Donna says
Could these be made ahead , refrigerated then baked closer to dinner time ? I have made them once already and they were fantastic!
LyubaB says
Hi Donna,
Yes, these can be made ahead of time and cooked later, enjoy!
Diana says
These are absolutely the best stuffed mushrooms ever! I made a double batch of these and had lots of stuffing left over. I sautéed the stems and pieces and added them to the leftover stuffing and had a taste. Wow! After looking at this for a while and wondering how to use this stuffing (and having numerous tastes) I decided to add some ricotta cheese and use this stuffing in raviolis. I’ll make them tomorrow and let you know how they work out. I’m thinking of serving with a lemon butter sauce. Yum. BTW…my husband HATES mushrooms. As he strolled through the kitchen I asked him to sample a taste. He loved it.
LyubaB says
Hi Diana,
I love hearing this, I am so happy you liked them! Thanks for stopping by and letting me know!
Diana says
I added a cup of ricotta to about two cups of the left over cheese stuffing. I then made pasta sheets and made ravioli using this mix. I boiled them and while they boiled, I put about 1/4 cup of butter (1/2 stick) to a large sauté pan and simmered three cloves of garlic. When the ravioli were done boiling, I added them to the butter and garlic and saluted them for about four minutes. I added about a 1/2 cup of pasta water and let them soak for just about a minute. My “mushroom hating husband” loved them! Go figure!