A tasty appetizer is stuffed mushrooms with blue cheese, bacon, caramelized onions, and garlic.
| Prep Time: | 5 mins |
| Cook Time: | 33 mins |
| Total Time: | 38 mins |
| Servings: | 3 |
| Yield: | 6 mushrooms |
Ingredients
- 3 strips bacon
- 6 large mushrooms
- 1 tablespoon butter
- ½ onion, diced
- 1 clove garlic, sliced
- 3 ounces cream cheese
- 3 ounces blue cheese
- ⅓ cup bread crumbs
Instructions
- Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
- Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
- Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
- Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 15 g |
| Sodium | 814 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
These were to die for! Delicious! My husband has asked for them a few times since and they come out perfect every time!
YUM! Only made small changes. I used vegetarian bacon and used cheddar cheese instead of blue cheese (not a blue cheese fan). The cheddar got lost, but I can see where feta might be a good substitution.
Blue Bacon Stuffed Mushrooms by Maggie Lopez. Subbed jalapenos; bacon on top; mixed in bowl, not blender.
Only change I made was adding 1/3 cup diced fresh spinach to the saute mix at the end and a lil sea salt and cracked fresh pepper to the mix. I did not put through blender. These are awesome!!!
I used a food processor to to blend the filling mixture together, so I could retain a little texture. Husband is doing keto, so I dropped in a few pork rinds to substitute, since bread crumbs wouldn’t do on keto. One note, while the baking times suggested is great for the filling, it leaves the mushrooms very firm, so next time we make it, we might grill or otherwise lightly pre-cook the mushroom caps, prior to filling them before baking.
Absolutely the best appetizer I have done. I need to get it a little more crumbly in the mix cause it felt a little pasty.
Best ever, everyone loved it. Followed the directions exactly, which is what I always do when making something for the first time. If I want to tweek it later, I will. This one doesn’t need a tweek at all. Thanks for sharing
Delicious and easy to make.
No changes to the recipe aside from using buttermilk blue cheese. They came out very rich, and very good.
If you don’t have one of these tasty little apps in your mouth right now and two more in your hand, you’re not living your best life. Just drop everything and go make these!
Make sure you don’t use a blue cheese that is more on the bitter side. Get a milder one and this will be a hit!
I wanted to make more than 6 mushrooms so I doubled the filling. But there was no need. Family all loved them!!!
Delicious and simple. Highly recommend .
The best recipe. ALWAYS a crowd pleaser when I make it. I follow recipe exact.
These are wonderful little bites! I made them for a small dinner party as an appy. Everyone loved them. When I said they had blue cheese in them, I got some ‘looks’! But they kept on eating them! I guess they now have expanded their tastes! 😉
I liked this a lot! I swapped out the cream cheese for plain greek yogurt and omitted the breadcrumbs to make this healthier for a diabetic. For the stuffing mixture, I added kale and broccoli florets. I also increased the amount of garlic I used. I added in some thyme and basil. and coriander leaves Moving forward, I would drain the bacon grease and add less butter, as my veggies swam in the mixture. I would also season the mushrooms a bit and add in the onion. I would possibly switch the bacon for well marinated pork or chicken. I look forward to making these again. Also didn’t feel like brining my blender out, so I mixed it by hand. I loved the texture.
Added chopped jalapanos
Made these for New Year’s Eve 2016, and everyone liked them. I used some leftover gorgonzola that I was gifted from BelGioioso cheese in place of the blue cheese, used panko in place of the bread crumbs, and also added a bit of fresh chopped parsley (for color). I just mixed it up by hand in a bowl, rather than dirtying my mixer. Tasty, and I’d make them again.
Made these for Christmas Day appetizers. They were a hit. Will make these again and again. They disappeared before I thought to take a photo.
Hubby loved these! Served as a side to braised chicken thighs.
LOVED this recipe. used it in mushrooms and with the extra I put is on top of Rib Eye steaks.. MMM-MMMM Good ! thank you for the recipe!!