Mushrooms with cream cheese and bacon is a meaty dish that can be served both as an appetizer and as a snack. In this dish, I wrapped mushroom caps filled with cream cheese in bacon and baked them in the oven. The stuffing with which I stuffed the mushrooms is a simple cream cheese stuffing, I only added a bit of ground black pepper, fried mushroom stems and finely chopped parsley to it. Before filling the mushrooms with the stuffing, I first wiped them with a damp cloth, dried them with a paper towel and only then removed the stems, which I fried in a bit of olive oil. I recommend the following recipe for mushrooms with cheese and bacon. Enjoy.
Ingredients for mushrooms with cream cheese and bacon.
- 4 big portobello mushrooms
- 1 teaspoon of olive oil
- 1 tablespoon of parsley
- a pinch of black pepper
- 4 long stripes of raw bacon
- 100 g cream cheese with garlic and herbs
How to make mushrooms with cream cheese and bacon.
Remove the stems from the cleaned mushrooms, cut them into small cubes, place them in a frying pan and add olive oil. Fry for 3-4 minutes and when ready, cool them down. Mix cream cheese with black pepper, fried mushrooms and chopped parsley in a bowl. Fill each mushroom cap with the cream from the bowl, wrap it with a slice of bacon and place it on a baking tray. Place the mushrooms stuffed with cheese and wrapped in bacon in an oven preheated to 180 degrees Celsius for 35 minutes. Do the last 2 minutes of baking under the grill. Place the baked mushrooms on a plate and serve warm or cold.
Good to know when making mushrooms with cream cheese and bacon.
If you can’t buy cream cheese with garlic and herbs, you can squeeze a clove of garlic into the plain cheese and add about half a teaspoon of Provençal herbs.
After baking, the mushrooms will release a lot of water, but this is normal.
I used raw smoked bacon in this recipe.
Do you like stuffed mushrooms? If so, try our recipe for Mushrooms stuffed with ham.