Stuffed Mushrooms are the perfect make-ahead appetizer recipe. Just pop them in the oven when you’re ready to serve. Yum!
I first wrote about these Stuffed Mushrooms when I was 34 weeks pregnant with my 4th kiddo (unknown to me then, but my only girl!), and I was utterly and thoroughly obsessed with all things bacon and cheese. Truth be told, I still am. Serve them alongside sherbet punch, a tower of chicken nachos, and some southwestern eggrolls.
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Stuffed Mushroom Ingredients
- Mushrooms – I like to use basic white mushrooms or baby portabello mushrooms for this recipe. They’re the perfect size to pop into your mouth in one bit.
- Bacon – We cook our bacon in the oven ahead of time and keep it in the freezer. It’s nice to always have bacon on hand when you need it!
- Cheese – Make sure to use finely shredded cheese. You can shred your own or grab a bag of Mexican blend cheese from the deli.
- Mayonnaise – A little bit of mayo goes a long way to make the stuffed mushroom filling super creamy and delicious.
- Garlic salt – don’t skip the finishing touch of garlic salt. It really adds the perfect end note!
Can stuffed mushrooms be prepared ahead of time?
Stuffed mushrooms can be prepared ahead of time. You can prepare the filling and set it aside in the refrigerator for when you’re ready to cook the mushrooms. Or, you can actually stuff the mushrooms and then cook them when you need them.
The latter is my preferred method of preparing stuffed mushrooms ahead of time. You can even keep them in the freezer.
What type of mushrooms for stuffed mushrooms?
The best mushrooms for stuffed mushrooms are the regular white mushrooms you find in the produce section of your grocery store. We also like to use baby portabello mushrooms when they are available.
You want to use a mushroom that is sturdy enough to be baked, and also has a nice cavity when the stem is removed, so you can fill it with lots of yummy ingredients.
What cheese for stuffed mushrooms?
A shredded cheese blend is my favorite choice for stuffed mushrooms. Usually a cheddar blend – our market calls it the Mexican blend, I’ve also seen it labeled Fiesta blend. You could also use just cheddar if that’s easier.
Make sure the cheese is finely shredded so it mixes well with the other ingredients and melts evenly.
Storage and Leftovers
Can stuffed mushrooms be reheated?
Stuffed mushrooms can be reheated as leftovers and will still be tasty, but if you are preparing them for guests, I do not suggest reheating them. Instead prepare them ahead of time and keep them in the refrigerator or freezer until you are ready to bake them.
Can stuffed mushrooms be frozen?
Stuffed mushrooms can be frozen or refrigerated until you’re ready to bake them. I love that you can make up a batch ahead of time and stick them in the fridge or freezer until you’re ready to bake and serve. How convenient!
Right now I have a whole mess of stuffed mushrooms prepped in the fridge so I can make small batches whenever the next craving strikes!
Are stuffed mushrooms healthy?
They are gluten free, grain free, low carb, and keto compliant. They’re also delicious and I believe that even if they’re not diet compliant, we should all be able to enjoy good things in moderation!
Are stuffed mushrooms keto?
The stuffed mushrooms in this recipe are keto. They are low carb, high fat, and have no added sugar or starches.
If you’re serving these as an appetizer, I like to follow them up with something lighter, like a strawberry spinach salad.
For the main course, crispy chicken thighs, broiled steak, or our meatloaf recipe would be delicious. Mashed potatoes and roasted broccoli would make great sides, and for dessert a bright key lime pie, or some raspberry cobbler.
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Tools we love
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
- End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards. It really is absolutely stunning, and knows how to take a beating. We use it every single day!
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How to make stuffed mushrooms
- 8 ounces 1/2 pound bacon, cooked until crispy and crumbled (I store precooked bacon in the freezer, it's so convenient!)
- 16 ounces white mushrooms cleaned with stems removed (about 35 caps)
- 2 cups Mexican blend shredded cheese
- 3 tablespoons mayonnaise
- garlic salt
- In a bowl mix together the cheese, bacon, and mayo.
- Scoop ingredients into mushroom caps and place cheesy side up in a casserole dish. (If you're making ahead of time, throw them in the fridge or freezer now).
- Sprinkle caps liberally with garlic salt and bake at 350 degrees for about twenty minutes, until cheese is bubbly and starting to brown.
- Serve warm and ENJOY!
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originally published 2011, 10-20-15, 7-20-18