Baked Stuffed Mushrooms are the perfect appetizer recipe! This is a simple stuffed mushroom recipe that has bacon, cheese and sliced green onions.
Bite sized or snack type appetizer recipes are perfect for entertaining! Try the Cream Cheese Jalapeno Poppers, Caprese Bites, Melon and Prosciutto Skewers, Baked Brie with Garlic and our Spinach Cob Loaf.
For festive occasions our cranberry brie ticks a lot of boxes.
Best stuffed mushroom recipe
It is THE best day of the week – FRIYAY and with that I wanted to share my latest recipe for some damn good delicious bad boy stuffed mushrooms.
THEY……ARE……SOOO……GOOD…..you will never be able to eat just one. They are a one or two bite kindof dish and when you are chewing through all that flavour you are going to want to make them again and again.
Simple Stuffed Mushroom recipe
Oven Baked Stuffed Mushrooms are easy and delicious. Ideas behind the stuffed mushroom recipe.
- Eating more veggies
- Bite sized (healthy) snacks)
- Easy recipe
- Variety from the other dishes I have been doing of lately (read: noodles here or milk or dark choco Rocky Road)
Ok, now that we are clear about where I was coming from, let’s look at where I wanted to go to…
- Crunch for texture
- Home grown herbs (I have been growing parsley in my garden)
- Bacon (enough said)
- Shallots for a pop of colour and the 'onion flavour'
How to make Stuffed Mushrooms
You are going to need to start with A BUTT LOAD of little white mushrooms (otherwise known as button mushrooms).
Don't rinse the butt load of mushrooms but do take a little pastry brush and gently flick off any dirt that maybe on each one.
After our little brush and flick trick, we take each one and push the stalk at an angle to ‘pop’ it out of the cap. Set the caps aside in a bowl (reuse for another recipe).
Now that all of your mushies are looking a little empty, let’s do what we can to fill them right up again.
And (sorry) just to divert as I am thinking about you watching the video and I want that to make sense, I will let you know I didn’t discard these bits of the mushroom, I diced them in the food processor and used them combined with quinoa as a base to make these as a meal.
Stuffed Mushrooms with cheese
For the stuffing, remember earlier when we said it was based around basic flavours, we have little bacon bits, shallots (which are cooked together in the oven with a little salt, pepper and olive oil), mixed with some Parmesan cheese and a whisked egg to stick all that stuff together. (This decision was largely based on technique and the size of the mushrooms as without something sticking them together, there was going to be A LOT of little bits of things everywhere. So making your life easier, the egg will stick this all together.
If you don’t have time I wouldn’t cry over not doing this step, which is using the pastry brush from earlier to coat each mushroom with a combination of olive oil and garlic salt (leave out if just too hard on the day you are doing this).
Healthy Stuffed Mushroom recipe
I like how this changes the texture and state of the vegetable in that it makes them a little more towards the ‘cooked’ side of things than the ‘raw’ side of things, which I always prefer with mushies, but I will tell you why but leave the ultimate decision of ‘if’ or ‘how’ to you.
Classic Stuffed Mushrooms
So, now for the fun part……..stuffing these bad boys.
I think it is handy to have a technique up your sleeve for this step, so I recommend a teaspoon in one hand and a mushroom in the other so you can scoop and stuff, but you might (likely) also find that after you have scooped and stuffed you also want to squish the stuffing together a little bit more on each mushroom to make sure that the mushrooms are going to stay stuffed when moving them around later (eg transferring to a serving plate).
Healthy Stuffed Mushroom recipe
After the squishing is done, we want to sprinkle.
This is done through using a combination of parsley mixed together with panko breadcrumbs, and literally sprinkle this over each mushroom, don’t worry too much about squishing this on the mushroos, because you will find the parm in the mix will ensure this will stick to the top and I have given you enough in the recipe to generously coat each one, so have a little fun with it.
Cheese stuffed mushrooms
Okay, so we have stuffed and sprinkled our shrooms and now we oven bake them for 20-25 minutes.
If you wanna sit on the floor of your kitchen in front of the oven and watch whilst this happens then go for it as I do this all the time and find it is a therapeutic and enjoyable thing to do (just use a pillow if you have tiles cause you don’t want your butt to get cold in this bloody freezing Queensland what the hell winter).
Now take pics of them till your heart is content so you can show your friends and family your latest cooking adventure but I think you will have a hard time doing this as I think you will find out of nowhere your other hand (the one without the camera) will be picking up a little stuffed mushroom and making its way to your mouth and when that explosion of flavour happens in said mouth, I know you will be thanking me.
Baked Stuffed Mushrooms
- Mixing bowl
- Baking tray
Baked Stuffed Mushrooms
- 500 grams button mushrooms or brown mushrooms
- ½ bunch shallots finely chopped
- 300 grams diced bacon
- ½ cup parmesan cheese shredded
- 1 egg free range, whisked
- 1 tablespoon olive oil extra virgin
- 1 teaspoon salt Himalayan pink salt
- 1 teaspoon cracked pepper to taste
- ¼ cup olive oil for brushing
- 1 teaspoon garlic salt optional
Panko Breadcrumb Mix
- ½ cup Panko Breadcrumbs
- ¼ bunch parsley curly leaf or flat leaf
Baked Stuffed Mushroom instructions
- Preheat oven to 180 degrees and line a baking tray with baking paper
- Use a pastry brush to flick off any dirt on your mushrooms, then remove stems and set aside (use diced in another dish).
- Spread bacon and shallots on the baking paper, drizzle with olive oil, salt and pepper. Use another piece of paper to spread diced mushrooms onto and place side by side in the baking tray with the bacon and shallot mix
- Place the baking tray into the oven. The diced mushroom will cook in 5 minutes, the bacon and shallots 10 mins.
- Mix together olive oil and garlic salt. Use pastry brush to coat the caps of all of your mushrooms
- In a mixing bowl add Parmesan cheese and whisked egg to bacon and shallots and stir to combine
- Stuff mushrooms with stuffing mix
- Sprinkle breadcrumb mix over mushrooms
- Bake for 20 minutes or until breadcrumbs are lightly toasted
- You can use the same stuffing mix to stuff mushrooms of all sizes. This recipe quantity will make 4 large stuffed mushrooms
- Flat leaf parsley or parsley works for the herb in the breadcrumb mix
- I buy the diced bacon for this recipe as it makes that step EASIER! Knock your socks off if you want to buy and dice yourself.
- Don't rinse the mushrooms before using, rather, use a pastry brush to clean any dirt off
- Omit bacon for a vegetarian option
- Can omit garlic salt of you don't have it (it is not that common a spice that everyone will have it in their spice rack) Don't use normal salt instead as it is the garlic moreso than the salt flavour we are going for.
Published June 21st, 2018, updated August 13th 2020 with extra tips!
Appetiser recipes are convenient if they are quick and easy!
As we have been on the topic of mushrooms today, I will stay on that and recommend these 2 delicious risottos that are both mushroom based:
Or for a vegan option with mushies then this yellow curry will do the trick:
Please give me a shout if you have questions or make the recipe as I would love to hear your feedback.