Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This five-ingredient recipe comes from the bacon pros at Nueske's meats in Wisconsin.

Source: Midwest Living


Recipe Summary

25 mins
25 mins
5 mins
55 mins
10 appetizers


Ingredient Checklist


Instructions Checklist
  • In a 12-inch skillet, cook bacon until almost crisp. Using a slotted spoon, remove bacon from skillet; discard fat. Drain bacon on paper towels. Set aside.

  • Clean mushrooms. Remove stems from mushrooms; discard. Set tops aside.

  • In a medium bowl, stir together cream cheese and cheddar cheese. Stir in reserved bacon and, if you like, garlic. Spoon mixture into mushroom tops, and place them on a greased 15x10x1-inch baking pan.

  • Bake in a 350° oven for 25 to 30 minutes or until mushrooms are tender. Let stand 5 minutes before serving.


Stuffed mushrooms taste best hot from the oven, but they're still a great make-ahead snack. Assemble the mushrooms up to 24 hours ahead of your party, then store them, covered, in the refrigerator until you're ready to bake them.

Nutrition Facts

75 calories; fat 6g; cholesterol 18mg; saturated fat 3g; carbohydrates 1g; mono fat 2g; sugars 1g; protein 4g; vitamin a 145.8IU; vitamin c 0.6mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 155mg; potassium 148mg; calcium 30.3mg; iron 0.4mg.