Bacon And Bleu Cheese Stuffed Mushrooms Recipes

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BLUE BACON STUFFED MUSHROOMS



Blue Bacon Stuffed Mushrooms image

Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!

Provided by Maggie Lopez

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 38m

Yield 3

Number Of Ingredients 8

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

Steps:

  • 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 347.8 calories, Carbohydrate 13.4 g, Cholesterol 72.9 mg, Fat 26.6 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 15.4 g, Sodium 813.7 mg, Sugar 2.3 g

BACON STUFFED MUSHROOMS



Bacon Stuffed Mushrooms image

The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.

Provided by auntfanny

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 13

4 slices bacon
2 (12 ounce) packages fresh white mushrooms
3 tablespoons butter, melted
6 pitted black olives, finely chopped
¼ cup finely chopped green onion
1 teaspoon oil-packed minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon all-purpose flour
¼ cup milk
4 slices Swiss-flavored American cheese, chopped
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
  • Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
  • Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
  • Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
  • Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 7.1 g, Cholesterol 47.7 mg, Fat 22.1 g, Fiber 1.5 g, Protein 11.4 g, SaturatedFat 11.1 g, Sodium 769.8 mg, Sugar 2.5 g

CHEESE 'N BACON STUFFED MUSHROOM RECIPE



Cheese 'n Bacon Stuffed Mushroom Recipe image

Make your next hosting opportunity a breeze. This savory Cheese 'n Bacon Stuffed Mushroom Recipe is deceptively simple and even tastier than you can imagine.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 12 servings

Number Of Ingredients 6

12 large fresh mushrooms (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 clove garlic, minced
4 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 350°F.
  • Remove stems from mushrooms; discard or reserve for another use.
  • Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
  • Bake 18 to 20 min. or until heated through.

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

BACON AND CHEDDAR STUFFED MUSHROOMS



Bacon and Cheddar Stuffed Mushrooms image

Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.

Provided by GRNSTR1PE

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 30m

Yield 8

Number Of Ingredients 5

3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
¾ cup shredded Cheddar cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove mushroom stems. Set aside caps. Chop the stems.
  • In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  • In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  • Bake in the preheated oven 15 minutes, or until the cheese has melted.
  • Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Nutrition Facts : Calories 110 calories, Carbohydrate 0.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 170.5 mg, Sugar 0.1 g

BACON-BLUE CHEESE STUFFED MUSHROOMS



Bacon-Blue Cheese Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Number Of Ingredients 10

12 large stuffing mushrooms, about 2 1/2-inches in diameter (about 1 pound)
1 tablespoon extra-virgin olive oil
4 slices bacon (4 ounces)
1 shallot, halved and thinly sliced (1/2 cup)
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground pepper
2 cups packed baby spinach, chopped (2 ounces)
2 slices toasted white sandwich bread, finely cubed
1/4 teaspoon freshly grated lemon zest
2 ounces mild creamy blue cheese, cut into 12 strips (such as Saga)

Steps:

  • 1. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with the oil. Bake until soft, but still holding their shape, 15 minutes.
  • 2. Meanwhile, crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts,1 minute.
  • 3. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing. Bake until the mushrooms are hot and lightly browned, about 5 minutes. Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes. Serve.

Nutrition Facts : Calories 178 calorie, Fat 12 grams, SaturatedFat 5 grams, Cholesterol 32 milligrams, Sodium 695 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 11 grams

BACON AND BLEU CHEESE STUFFED MUSHROOMS



Bacon and Bleu Cheese Stuffed Mushrooms image

This is my version of stuffed mushrooms. I went looking for a recipe and couldn't find anything that fit the occasion. You can always leave the Blue Cheese out, just add a bit more cream cheese. Ive never measured before, so if something is off, please let me know!

Provided by KacerPie

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

3 (8 ounce) containers button mushrooms
4 slices bacon
1/4 cup yellow onion, finely minced
1 garlic clove, minced
3/4 cup seasoned bread crumbs
5 ounces cream cheese, softened
3 ounces blue cheese
4 green onions, sliced thin

Steps:

  • Clean mushrooms and remove the stems from the caps, set stems aside and place mushroom caps top side down.
  • Chop Bacon into 1/4 inch by 1/4 inch squares and place in saute pan. Cook until crispy. Remove bacon and set aside.
  • Chop the stems finely,and add to the bacon fat along with the onion and garlic. Saute until the mushrooms release their liquid and the bottom of the pan is dry.
  • Add breadcrumbs and stir to combine. Remove from heat and let cool.
  • In a seperate bowl cream cheeses and green onions.
  • Add the mushroom mixture and mix well.
  • To stuff mushrooms I place the mix into a large plastic zip top bag, and cut off the corner. Sqeeze enough mix into the caps to fill the hole and make a rounded top.
  • Bake in a 350 degree oven for 15 minutes.

BACON AND GOAT CHEESE STUFFED MUSHROOMS



Bacon and Goat Cheese Stuffed Mushrooms image

Mushroom caps are stuffed with bacon, tangy fresh goat cheese and chives and baked until golden brown.

Provided by Food Network Kitchen

Time 1h

Yield 24 stuffed mushrooms

Number Of Ingredients 11

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
Kosher salt and freshly ground black pepper
1/2 cup cooked and finely chopped bacon
1/2 cup crumbled fresh goat cheese
1/4 cup finely chopped fresh chives
1 cup coarse fresh challah breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and shallots and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  • Add the bacon, goat cheese and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

BACON AND CREAM CHEESE STUFFED MUSHROOMS



Bacon and Cream Cheese Stuffed Mushrooms image

Make and share this Bacon and Cream Cheese Stuffed Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 35m

Yield 25 mushrooms

Number Of Ingredients 5

8 ounces cream cheese, softened
4 -6 slices bacon, fried and crumbled, reserve fat
1 small onion, finely chopped
20 -25 large mushrooms, stems removed
8 mushroom stems, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Saute onion and mushroom stems in bacon fat until tender.
  • Drain off excess fat.
  • Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
  • Stuff each mushroom and bake for 10-15 minutes.
  • Finish under the broiler just until tops are golden.

CREAM CHEESE AND BACON STUFFED MUSHROOMS



Cream Cheese and Bacon Stuffed Mushrooms image

This is by far my most requested recipe. It has turned many non-mushroom lovers into converts. They will start by just trying the filling and eventually try one with the mushroom. I usually peel my mushrooms, instead of washing them. (I know you lose some of the vitamins), This way they can be prepared up to the baking point a day ahead.

Provided by Always in the kitch

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb bacon
1 (8 ounce) package cream cheese, softened
1 tablespoon minced onion
1 teaspoon Worcestershire sauce (optional)
1 lb fresh white mushroom

Steps:

  • Dice bacon and fry until very crisp. Drain on paper towel.
  • Mix onion and Worcestershire sauce with softened cream cheese.
  • Add bacon; mix well.
  • Clean and remove stems from mushrooms.
  • Fill mushroom caps with cream cheese mixture.
  • Mushrooms can be refrigerated at this point, if made in advance.
  • Bake in preheated oven, 375°F for 13 to 15 minutes, or until tops are lightly golden.
  • Watch carefully the last few minutes.

Nutrition Facts : Calories 743.7, Fat 71.3, SaturatedFat 29.5, Cholesterol 139.6, Sodium 1119, Carbohydrate 6.2, Fiber 1.2, Sugar 2.1, Protein 21

BACON CREAM CHEESE STUFFED MUSHROOMS



Bacon Cream Cheese Stuffed Mushrooms image

This appetizer is so simple and delicious! People will think you slaved over them, but really they can be put together in a very short amount of time. You might want to make extra because they get snatched up fast!

Provided by Dine Dish

Categories     Lunch/Snacks

Time 13m

Yield 2 dozen

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1/2 cup bacon bits
1 tablespoon chopped green onion
1/4 teaspoon garlic powder
1 lb whole fresh mushrooms, stems removed

Steps:

  • In a small mixing bowl, beat cream cheese until smooth.
  • Stir in the bacon, onion and garlic powder.
  • Spoon into mushroom caps.
  • Place on an ungreased broiler pan.
  • Broil 4-6 inches from the heat for 4-6 minutes or until heated through.
  • Serve warm.

Nutrition Facts : Calories 551.7, Fat 48.2, SaturatedFat 24.9, Cholesterol 147.5, Sodium 850.3, Carbohydrate 12.8, Fiber 2.4, Sugar 8.2, Protein 21.5

BLUE CHEESE STUFFED MUSHROOMS



Blue Cheese Stuffed Mushrooms image

I usually use reduced fat cream cheese, and reduced fat blue cheese to keep the calories and fat down. Also for a quick fix you can use chive and onion variety cream cheese. ( They also make light.)

Provided by Deadheadie

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb white field mushroom cap, stemed
6 tablespoons reduced-fat cream cheese, softened
3 green onions, chopped (just greens)
2 slices bacon, crisped & crumbled fine
1/8 cup crumbled reduced-fat blue cheese

Steps:

  • Preheat oven to 375.
  • Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
  • In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
  • Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
  • Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).

Nutrition Facts : Calories 147.3, Fat 10.7, SaturatedFat 5, Cholesterol 23.5, Sodium 227.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.2, Protein 8.3

MAKE AHEAD BACON AND CHEDDAR STUFFED MUSHROOMS



Make Ahead Bacon and Cheddar Stuffed Mushrooms image

I was looking for make ahead appetizer for the holidays and found this one. It's hard enough during those times to get the "meal" on the table. I thought I'd make it a bit easier on the appetizers!

Provided by TishT

Categories     Cheese

Time 45m

Yield 16 mushrooms

Number Of Ingredients 5

6 slices bacon
16 cremini mushrooms
2 tablespoons butter
2 tablespoons chopped onions
1 1/2 cups shredded cheddar cheese

Steps:

  • Place bacon in a large, deep skillet.
  • Cook over medium high heat until evenly brown.
  • Drain, dice and set aside.
  • Preheat oven to 400 degrees F.
  • Remove mushroom stems.
  • Set aside caps.
  • Chop the stems.
  • In a large saucepan over medium heat, melt the butter.
  • Slowly cook and stir the chopped stems and onion until the onion is soft.
  • Remove from heat.
  • In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar.
  • Mix well and scoop the mixture into the mushroom caps.
  • Bake in the preheated oven 15 minutes, or until the cheese has melted.
  • Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
  • Put into the oven for a couple of seconds to melt if desired.
  • To freeze: Flash freeze them before baking in the oven.
  • A freezer bag would work great for storing these.
  • Let defrost and then add cheese and bake in oven for 15 minutes.

BACON AND FONTINA STUFFED MUSHROOMS



Bacon and Fontina Stuffed Mushrooms image

What's better than lots of bacon and cheese in a mushroom cap? Yum! They'll be a hit with your guests, too. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

4 ounces cream cheese, softened
1 cup shredded fontina cheese
8 bacon strips, cooked and crumbled
4 green onions, chopped
1/4 cup chopped oil-packed sun-dried tomatoes
3 tablespoons minced fresh parsley
24 large fresh mushrooms (about 1-1/4 pounds), stems removed
1 tablespoon olive oil

Steps:

  • Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each., Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.

Nutrition Facts : Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 105mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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