Stuffed Mushrooms Wrapped in Bacon

    (120)
    30 minutes

    A simple cream cheese filling is used to stuff mushrooms before they are wrapped in bacon and baked in the oven, ideal for an appetizer, snack or party finger food.


    110 people made this

    Ingredients
    Serves: 20 

    • 4 spring onions, finely chopped
    • 200g cream cheese, softened
    • 20 fresh mushrooms, stems removed
    • 500g bacon rashers, cut in half

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 degrees C.
    2. In a medium bowl, mix together the spring onions and cream cheese. Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking tray.
    3. Bake for 20 minutes in preheated oven, until the bacon is cooked through and crispy.

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    Reviews and Ratings
    Global Ratings:
    (120)

    Reviews in English (91)

    LadyLena
    2

    So easy and so delicious  -  11 Jun 2012

    by
    460

    This is an excellent appetizer that was very well received by my guests. However, I’m not quite sure where you get 20 mushrooms large enough to handle 16oz of cream cheese. I used what I consider an appropriate appetizer size mushroom (2” in diameter) and I made over 50 and still had some cheese mixture left over. In the future, I will use this amount of ingredients for 60 mushrooms which I consider 20 servings @ 3 each per serving. For a smaller crowd, cut the ingredients in half. Per other reviewers, I placed a large rack on the baking sheet to elevate the mushrooms and keep them separated from the bacon grease and water that’s released from the mushrooms.  -  08 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    249

    I love this recipe, but could not give it 5 stars because of the changes I made for the second batch. I added some imitation crab meat and some garlic powder to the cream cheese mixture. I also precooked the bacon about 1/2 way before wrapping the mushroom. We liked it much better with our modifications. Thanks for the post.  -  15 Jun 2006  (Review from Allrecipes USA and Canada)

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