Three of these delicious savory Stuffed Mushrooms were harmed before the final picture was taken. Four more were inhaled during the typing of this blog post.
Can’t stop eating these mushrooms! This fast and easy appetizer recipe will make you a Kitchen Rock Star.
Cream cheese and savory cheddar. Yes. Crispy bacon and nutty pecans. Yes. This is THE recipe of the holiday party season.
This post contains affiliate links to products on which we earn a small commission. Buy This Cook That only promotes companies and products that we have used and love. ♥
Savory Stuffed Mushrooms loaded with cream cheese, cheddar, bacon and pecans. Yep. Bacon. And pecans. Boom.
Baby portabella mushrooms are so good. I love ’em. In butter sauteed in a skillet. Raw sliced over a yummy salad. Steamed and served with chicken.
And of course, stuffed to maximum mushroom capacity with delicious savory fillings.
Stuffed mushrooms are super easy to make and are a perfect party appetizer or side dish. When I saw these beauties on sale at our local supermarket, I knew immediately what I was going to do with them.
Just twist and pull the stem out of the mushroom cap. (Keep the stems, they are part of our stuffing!) Next, brush the mushrooms with melted butter.
Is this part necessary? Maybe not, but it just seemed right because butter.
Need more appetizers for your party? How about our Chili Cranberry Meatballs or our Easy BLT Cheese Ball?
Chop up the mushroom stems very finely, then toss them into a skillet with chopped pecans. Guys, this is what makes these stuffed mushrooms so good. In addition to the cheeses, bacon and onions of course.
I think the pecans are my favorite part of this recipe. The pecans give the stuffed mushrooms a slightly sweet flavor and a perfect texture. So good!
Cooking the mushrooms gets rid of excess moisture so you don’t have soggy stuffed mushrooms. Plus, this toasts up the pecans very nicely for added flavor.
After the mushrooms have cooked down, add them to the cream cheese and other ingredients. You know, the sharp cheddar cheese, chopped green onions, breadcrumbs, and bacon. (Scroll down for the complete recipe!)
Time for the somewhat messy part. Cram pack your mushrooms as full as you can get them. Just spoon the mixture into the mushrooms and use your fingers to mash it in, then add more.
Sprinkle a little more finely shredded cheese on top, then get that baking sheet to the oven. These only take a few minutes to bake. Contain yourselves! Boom Boom Stuffed Mushrooms will be ready to eat soon!
Serve these hot. These stuffed mushrooms are so good, you’ll want to make a double batch for your party. (The recipe makes about 20 mushrooms.)
- 16 oz baby portabella mushrooms washed and dried
- 4 oz cream cheese softened
- 3/4 cup finely shredded sharp cheddar cheese divided
- 2 pieces cooked bacon crumbled
- 1/3 cup finely chopped pecans
- 1/4 cup finely chopped green onions
- 1/4 cup panko bread crumbs
- 1 tsp butter melted
- 1/2 tsp minced garlic
- 1/2 tsp black pepper
Preheat oven to 425 degrees. Spray a baking sheet lightly with non stick spray.
Remove stems from the mushrooms. (Reserve the stems.) Place the mushroom caps rounded side down onto the baking sheet. Lightly brush each mushroom cap with melted butter. Set aside.
Finely chop the mushroom stems. Place them in a skillet with the chopped pecans and heat over medium. Stir and cook until the mushrooms cook down and excess moisture is gone. (Do not add any oil or liquid to the pan.) Stir frequently to prevent burning.
In a large bowl combine the mushroom and pecan mixture with the cream cheese, 1/2 cup of the cheddar cheese, and the rest of the ingredients. Combine well.
Stuff each mushroom cap with the stuffing mixture. Top each stuffed mushroom with the remaining cheddar cheese.
Bake for 10 to 15 minutes. Serve hot.