Mushrooms with Bacon Sun Dried Tomatoes and Cheese
Elevate your appetizer game with these decadent Mushrooms with Bacon, Sun-Dried Tomatoes, and Cheese! This irresistible recipe combines tender button mushrooms stuffed with a savory mixture of crispy bacon, garlicky sun-dried tomatoes, and creamy cheeses, all baked to golden perfection. The filling is infused with the rich flavors of sautéed mushroom stems and parsley, creating a balance of earthy, smoky, and tangy notes. The finishing touch of melted mozzarella cheese makes each bite pure comfort food. Quick to prepare in under 40 minutes, these stuffed mushrooms are perfect for parties, holiday gatherings, or a gourmet snack. Serve them warm for an easy, crowd-pleasing dish that’s guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pcs Large button mushrooms
- 4 pcs Bacon strips
- 6 pcs Sun-dried tomatoes (packed in oil, drained)
- 2 cloves Garlic
- 85 g Cream cheese
- 60 g Mozzarella cheese, shredded
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Clean the mushrooms by wiping them with a damp cloth. Carefully remove the stems and set them aside, leaving the mushroom caps intact.
Finely chop the mushroom stems, sun-dried tomatoes, garlic, and bacon slices.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped bacon and sauté until crisp, about 5-7 minutes.
Add the garlic, chopped mushroom stems, and sun-dried tomatoes to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the mixture is fragrant and softened.
Remove the skillet from the heat and stir in the cream cheese, parsley, salt, and pepper until evenly combined.
Drizzle the remaining 1 tablespoon of olive oil over a baking dish. Arrange the mushroom caps in the dish, cavity side up.
Spoon the filling into each mushroom cap, pressing it gently to fill the cavity fully.
Top each stuffed mushroom with a pinch of shredded mozzarella cheese.
Bake the dish in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese on top is melted and golden brown.
Remove from the oven, let cool slightly, and garnish with additional parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 13.1 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 572 mg | 44% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1589 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
