BEST Creamy Garlic & Bacon Stuffed Mushrooms

Growing up my family had an entire category of food called “party food”. If party food was there, it was a party. We could be sick watching movies on the couch, did NOT matter. Party food made whatever we were doing a bite size delicious party. These are the BEST Creamy Garlic & Bacon Stuffed Mushrooms and they are the party. Stuffed with mouthwatering sautéed garlic, shallot, mushroom and bacon. Then held together with Parmesan, panko bread crumbs and smooth rich cream cheese. I don’t feel like I’m being dramatic when I say these mushrooms are everything.

How to make the BEST Creamy Garlic & Bacon Stuffed Mushrooms

• Preheat oven to 350° F. In a medium size mixing bowl add softened cream cheese, ¼ cup of Parmesan, ¾ cup of panko bread crumbs, ½ tbsp of chopped parsley and stir until evenly blended then set aside.
• Remove stem from mushroom caps (set caps aside on a lined baking sheet) and finely dice stems for filling.
• Finely dice shallot and mince garlic cloves then combine both ingredients with the chopped mushroom stems.
• Dice two slices of bacon and add them to a skillet over high heat. Cook for 2 minutes or until bacon becomes fragrant.
• Add diced mushroom stems, minced garlic, shallot, salt, pepper to the skillet with bacon. Stir constantly to avoid any burnt ingredients, cook for 6-8 minutes (or until water comes out of mushrooms and they begin to get a nice color). When that happens melt in a tablespoon of butter (this adds great flavor!).
• Remove skillet from heat and evenly combine cooked ingredients with bread crumb/cream cheese filling in your mixing bowl. *filling should be a very thick consistency

• Generously spoon filling on each mushroom cap and place baking sheet. Top each mushroom with remaining panko bread crumbs and Parmesan.
• Bake for 20 minutes or until panko bread crumbs are golden brown and liquid begins to form under mushroom cap.
• Garnish with remaining parsley and serve- Enjoy!

Enjoy!

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Need some Thanksgiving inspiration? Check out these [Instant Pot] Garlic Roasted Red Skin Mashed Potatoes, Bacon Wrapped Dates with Cheese and Sopapilla [Churro] Cheesecake Bars!

Print Recipe

5 from 4 votes

Best Bite Size Appetizer | Creamy Bacon Stuffed Mushrooms

BEST Bite Size Appetizer | Mushrooms stuffed with sautéed garlic, shallot and bacon. Held together with Parmesan, panko bread crumbs and cream cheese. YUM!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizer

Keyword: bacon, bite size appetizers, stuffed mushroom

Servings: 8 servings

Author: Callie

Ingredients

• 16 oz whole mushrooms
• 2 slices bacon
• 1 tbsp butter
• 3 cloves garlic (*measurement is based on medium size cloves)
• 1 shallot
• ½ tsp Maldon sea salt flakes or fine sea salt
• ½ tsp pepper
• 8 oz cream cheese
• ½ cup Parmesan cheese (divided)
• 1 cup panko bread crumbs (divided)
• 1 tbsp fresh parsley (divided)

Instructions

• Preheat oven to 350° F
• In a medium size mixing bowl add softened cream cheese, ¼ cup of Parmesan, ¾ cup of panko bread crumbs, ½ tbsp of chopped parsley and stir until evenly blended then set aside.
• Remove stem from mushroom caps (set caps aside on a lined baking sheet) and finely dice stems for filling.
• Finely dice shallot and mince garlic cloves then combine both ingredients with the chopped mushroom stems.
• Dice two slices of bacon and add them to a skillet over high heat. Cook for 2 minutes or until bacon becomes fragrant.
• Add diced mushroom stems, minced garlic, shallot, salt, pepper to the skillet with bacon. Stir constantly to avoid any burnt ingredients, cook for 6-8 minutes (or until water comes out of mushrooms and they begin to get a nice color). When that happens melt in a tablespoon of butter (this adds great flavor!).
• Remove skillet from heat and evenly combine cooked ingredients with bread crumb/cream cheese filling in your mixing bowl. *filling should be a very thick consistency
• Generously spoon filling on each mushroom cap and place baking sheet. Top each mushroom with remaining panko bread crumbs and Parmesan.
• Bake for 20 minutes or until panko bread crumbs are golden brown and liquid begins to form under mushroom cap.
• Garnish with remaining parsley and serve- Enjoy!

Nutrition

Serving: 2stuffed mushrooms

*This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Looking for MORE Fall recipes? Don’t worry, I gotchu. Try MUSHROOM TOAST WITH RICOTTA SPREAD, SEA SALT CARAMEL APPLE [OATMEAL] COOKIES,  PERFECT FALL PUMPKIN MUFFINS or my favorite PUMPKIN ROLL DELIGHT!