We stuffed gorgeous sautéed cremini mushroom caps with a mouthwatering mixture of bacon, Parmesan cheese, and herbs, and then we baked them to crispy, caramelized perfection. These quick and easy party bites will disappear as soon as you bring them out.
When you cook with mushrooms, doesn’t it always seem like such a waste throwing away all the stems? Don’t toss ’em! We’ll show you a brilliant way to reuse your mushroom stems as a delicious savory stuffing.
Mushroom-stuffed-mushrooms didn’t seem quite exciting enough, so we added yummy Parmesan cheese and bacon to the mix. You should absolutely try customizing the stuffing with your favorite flavors. Sausage or crab would be amazing, and sautéed red pepper would make a tasty, healthy vegetarian version.
If you need appetizers for a get-together, make these stuffed mushrooms ahead of time, just up until the baking step. Stick them in the fridge until you hear the doorbell ring, then finish them off under the broiler.
Bacon Parmesan Stuffed Mushrooms
Makes 4 servings
Prep Time: 15 minutes
Total Time: 35 minutes
- 1 pound large cremini or button mushrooms
- ¼ pound bacon, chopped
- ½ cup finely chopped onion (about ½ small onion)
- kosher salt, to taste
- ground black pepper, to taste
- 2 – 3 cloves garlic, minced
- 2 Tablespoons olive oil
- ⅓ cup grated Parmesan cheese
- 2 Tablespoons chopped fresh parsley
- ¼ cup panko breadcrumbs
- Preheat the oven to 425°F/220°C.
- Clean the mushrooms and separate the stems from the caps. Mince the mushroom stems and set them aside.
- In a large oven-safe skillet, cook the chopped bacon until it’s crispy. Remove the bacon from the skillet and drain it on a plate lined with paper towels. Chop the drained bacon into smaller pieces, and set it aside. Drain all but 2 tablespoons of the rendered bacon fat from the skillet.
- Heat the skillet over medium heat and add the chopped onions and minced mushroom stems. Cook for 5 minutes or until they’re softened and slightly caramelized. Add the salt, pepper, and minced garlic, and cook until fragrant (about 1 minute). Transfer the mushroom mixture to a medium mixing bowl and wipe out the skillet with a paper towel.
- Heat the olive oil in the skillet over medium heat. Add the mushroom caps, season them with salt and black pepper, and cook them for 2 to 3 minutes per side (just until the mushrooms start to brown). Off the heat.
- To the cooked mushroom and onion mixture, add the Parmesan cheese, bacon, parsley, and panko breadcrumbs. Stir everything to combine.
- Fill the mushroom caps with the stuffing mixture (you may have a little extra left over). Transfer the skillet to the oven and bake the stuffed mushrooms for 5 to 10 minutes, or until the breadcrumbs are toasted and the mushrooms are cooked through. If desired, you can finish the stuffed mushrooms under the broiler for 2 to 4 minutes to get the breadcrumbs extra crispy.
Recipe adapted from Jo Cooks.