Stuffed Mushrooms with Sour Cream

    30 minutes

    These are great stuffed mushrooms, the recipe uses sour cream and grated cheese to hold the stuffing together, it is far and away my favourite pre-dinner snack to serve at parties.


    New South Wales, Australia
    45 people made this

    Makes: 24 stuffed mushrooms

    • 2 rashers bacon
    • 1/2 onion
    • 1/2 capsicum
    • 1 small carrot
    • 24 medium size mushrooms, stalks removed
    • 1 cup grated cheese
    • 1/2 cup sour cream
    • extra cheese, for the top

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Finely dice the bacon, onion, capsicum, carrots and mushroom stalks.
    2. Saute the diced bacon and vegetables in a frypan until all are soft. Stir in the sour cream and cheese then continue to heat until the cheese has melted and all have combined well.
    3. Add the stuffing in a heaped fashion to each and sprinkle with a little cheese.
    4. Grill: Place under an moderate grill and cook for 10 minutes or until the cheese in nicely browned.
    5. Oven: Preheat the oven to 160 degrees C. Add to the oven and cook for 15 minutes or until the cheese is nicely melted.
    6. Air Fryer: Preheat the air fryer to 180 degrees C. Add the mushrooms and cook for 8 minutes.

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    Reviews in English (3)


    Amazing. This is a new favourite, both my boys loved it (toddler and partner). I put it with some garlic bread pasta etc and made into a dinner not just an entree. I bought the bacon pre diced. Thank you for posting this recipe!!!!  -  06 May 2015


    A little work as I really finely diced the vegetables, but was totally worth it as the mushrooms tasted great!  -  27 Apr 2015


    Made as written except that in the ingredient list is calls for the mushroom stems and caps to be diced. Don't dice your caps or you won't have a vessel for your filling. These were pretty good and they turned out very pretty but I'm not sure I was loving the carrots in the mix. With that being said, if using carrots I recommend using red or green bell pepper instead so there is more color in the finished dish. Overall good recipe and one I will make again.  -  10 Oct 2017  (Review from Allrecipes USA and Canada)