Stuffed Mushrooms with Cheddar and Bacon

    (439)
    30 mins

    These little bites are great for entertaining. Crimini mushrooms are stuffed with cheddar cheese and crispy bacon bits.


    390 people made this

    Ingredients
    Serves: 8 

    • 3 slices streaky bacon
    • 8 crimini mushrooms
    • 1 tablespoon butter
    • 1/2 chopped onion
    • 90g grated Cheddar cheese

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Grill or fry bacon until evenly brown. Remove, dice and set aside.
    2. Preheat oven to 200 degrees C
    3. Remove mushroom stems. Set aside caps. Chop the stems.
    4. In a saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
    5. In a medium bowl, stir together the mushroom stem mixture, bacon and two thirds of the cheese. Mix well and scoop the mixture into the mushroom caps.
    6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
    7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

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    Reviews and ratings
    Global ratings:
    (439)

    Reviews in English (323)

    by
    126

    This recipe was a hit at my daughter's baby shower. I made a change by adding 2 pieces of toasted bread diced small. It helped absorb some of the oils. I also cooked the mushroom caps in a little olive oil before stuffing them so they were nice and tender when done. Great tasting mushrooms!  -  29 Dec 2006  (Review from Allrecipes US | Canada)

    by
    87

    These were very good . I might suggest that when a recipe calls for crumbled bacon, that it is much easier to slice the bacon into small pieces before you cook them .  -  13 Aug 2003  (Review from Allrecipes US | Canada)

    by
    63

    Fantastic! These were an AWESOME change from the recipe that I usually use. My entire family loved these (excluding my non-"fungus" friendly brother). I used real bacon bits & I skipped the oven step & microwaved them for 5 minutes...perfect! I suggest using a melon baller to remove the stem, it makes it so much easier. Thank you Krista, you're a "shroom" godess!  -  31 Oct 2002  (Review from Allrecipes US | Canada)

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