Savoury Bacon Stuffed Mushrooms

    55 minutes

    Fresh mushrooms are filled with crispy bacon, diced onion, minced garlic and freshly grated Parmesan cheese then baked until golden brown. Tasty little party treats.

    234 people made this

    Serves: 12 

    • 2 tablespoons butter
    • 5 slices bacon or prosciutto
    • 250g frozen spinach, roughly chopped
    • 12 large mushrooms
    • 60g butter
    • 2 tablespoons finely diced onion
    • 2 cloves garlic, peeled and minced
    • 90ml thickened cream
    • 4 tablespoons freshly grated Parmesan cheese
    • salt and freshly ground black pepper, to taste

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Grease a 23x33cm baking dish with 2 tablespoons butter. Fry bacon until evenly brown. Remove, dice and set aside.
    2. Place frozen spinach in a medium saucepan with 4 tablespoons water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain well. Remove stems from mushrooms. Arrange caps in the baking dish. Finely dice stems.
    3. Melt 60g butter in a medium saucepan over medium heat then mix in onion and garlic. Cook until tender, then mix in bacon, spinach, diced mushroom stems and thickened cream. Bring to a simmer. Remove from heat and mix in Parmesan cheese.
    4. Stuff mushroom caps generously with the mixture. Bake in preheated oven 30 minutes until lightly browned.

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    Reviews in English (194)


    These were wonderful but I changed the recipe to reduce the amount of fat. First I did not add any butter in the 13x9 pan and it wasn't missed at all. Secondly I used olive oil to sautee the onions and garlic. I sprayed the mushrooms with butter flavored pam before cooking. I did as others suggested and cooked the mushrooms in the microwave for 5 minutes before stuffing to reduce the water content. I also used a melon ball scooper to remove the stems. It worked great! Finally, I used turkey bacon. I used skim milk and a little cream and they held together great. I sprinked parm. cheese on them right before baking. Best mushrooms ever! I promise you won't miss the fat!!  -  21 Jun 2006  (Review from Allrecipes USA and Canada)


    This was AWESOME!!!!! I did however, make a few changes to the directions, not the ingredients. Instead of large mushrooms I used regular mushrooms so that they were more of a "finger food". I also made the filling the night before so that it would cut down on the prep time for the next day. These were so yummy that my friend who doesn't usually eat mushrooms, wanted the recipe!!! A must for any gathering....  -  26 May 2006  (Review from Allrecipes USA and Canada)


    Excellent recipe! I made it verbatim the first time, but the second time I made them I was running short on time, so I cheated...I used a box of Stouffers frozen spinach souffle, and onced cooked and cooled a bit, I mixed in a little minced onion and bacon...tasted EXACTLY the same with a 1/3 of the prep!  -  03 Feb 2007  (Review from Allrecipes USA and Canada)