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




  • 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; 6 g total fat; 18 mg cholesterol; 155 mg sodium. 1 g carbohydrates; 4 g protein;