Rich Bacon, Cream Cheese, and Bread Crumb Stuffed Mushrooms Recipe

stuffed mushrooms with bacon
Diana Rattray
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 24 servings
Nutrition Facts (per serving)
30 Calories
2g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 30
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 4%
Cholesterol 4mg 1%
Sodium 176mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Protein 1g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These savory stuffed mushrooms are filled with a mixture of bacon, cream cheese, and breadcrumbs.

The cream cheese brings the mixture together, but the bacon is the star. Top the mushrooms off with shredded mozzarella, cheddar, or Parmesan cheese just before they're done baking. The mushrooms pictured were finished with a topping of mozzarella cheese.


  • 1 pound medium fresh mushrooms
  • 4 strips of bacon, diced
  • 1/2 cup minced onion, or use part green onion
  • 2 tablespoons minced fresh green bell pepper
  • 1 teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste
  • 3 ounces ​cream cheese, room temperature
  • 1/2 cup fine dry bread crumbs, plain
  • 1/4 cup hot water
  • Optional: shredded cheese for topping

Steps to Make It

  1. Gather the ingredients.

  2. Clean mushrooms, remove and chop stems; set aside.

  3. Bake the bacon or fry it in a heavy skillet. With a slotted spoon or spatula, remove the bacon to paper towels to drain. In the bacon drippings, saute the chopped onion, green pepper, and chopped mushroom stems until tender; drain. Add salt and pepper, to taste.

  4. Heat the oven to 325 F.

  5. In a bowl, combine the bacon mixture with the softened cream cheese. Press mixture firmly into the mushroom caps, mounding a bit.

  6. Place the breadcrumbs in a small bowl. Turn the filled mushroom caps upside down and press gently in the breadcrumbs to coat tops.

  7. Place in a 13-by-9-by-2-inch baking pan. Add the 1/4 cup of hot water to pan and bake, uncovered, 20 to 25 minutes in the preheated oven.

  8. If desired, top each mushroom with a small amount of shredded mozzarella, cheddar, or Parmesan cheese and return them to the oven just long enough to melt the cheese.

  9. Makes about 1 1/2 to 2 dozen stuffed mushrooms, depending on the size.