Cheddar Bacon Stuffed Mushrooms

Creamy, cheesy, and filled with bacon, Cheddar and Bacon Stuffed Mushrooms are one of the best-tasting things around. They’re easy to make and are always a crowd-pleaser. Perfect for snacks, parties, potlucks, or just dinner, dig into a batch today!

Bacon Cheddar Stuffed Mushrooms

I have a confession to make. I hate mushrooms – really and truly. However, when you stuff them with cheddar and bacon, I become a mushroom fan and can gobble these up one after the other! The divinity of that stuffing combination just cancels out all my anti-mushroom feelings. 

My late husband agreed, and he would happily eat these stuffed mushrooms any day of the week and twice on Sundays. 

Michael was a mushroom lover, and I created this recipe for him out of ingredients that I had on hand. One bite was all it took for him to fall in love with these mushrooms, and he convinced me to take a bite, too. I couldn’t believe how good they were! 

I still make them today, from time to time, and this easy stuffed mushroom recipe is requested repeatedly at family events. 

Even if you’re a mushroom hater, I challenge you to give these cheddar, bacon, and cream cheese stuffed mushrooms a try! Maybe you’ll also fall in love with them!

Bacon Cheddar Stuffed Mushrooms on a square plate

I can’t eat mushrooms any other way either.  This is it.  I came up with the recipe a few years ago.  My husband loves mushrooms.  Absolutely adores them!  So, I set out to make him a irresistible stuffed mushroom.  I used ingredients that I already had on hand, and he went on and on about how amazing they were.  He went on to such affect that I got curious, so I hesitantly tried a bite. (edited November 2018 – my husband has since passed away, but this recipe ended up being his number 1 favorite food ever)

Oh my.  So glad I took that first hesitant bite.  If I didn’t, I would certainly be missing out on a mouthwatering existence.  Yum yum yum!

These are very simple to make & taste amazing – you’ve gotta make these!

Bacon Cheddar Stuffed Mushrooms


There are no frou-frou ingredients in these mushrooms stuffed with bacon and cheese – and you may already have what you need on hand!

  • Fresh mushrooms – About a pound or 12-16 mushrooms.
  • Onion – Yellow or white is fine.
  • Garlic – Fresh garlic will give you the best flavor!
  • Bacon – Use good-quality bacon for this stuffed mushroom recipe. Chop it up before frying.
  • Cream cheese – Softened to room temperature.
  • Cheddar cheese – Use sharp or extra sharp cheddar for the best flavor.
  • Paprika – Just a wee pinch.
  • Salt and pepper – To taste.

What Kind Of Mushrooms Do You Use To Make Stuffed Mushrooms?

White or brown (cremini) mushrooms are both fine for this recipe. Size is more important than what kind of mushrooms they are, but be aware that brown mushrooms (sometimes called cremini or baby portabella mushrooms) have a stronger, more assertive mushroom flavor.

You want to look for mushrooms that are big enough to hold the stuffing. If they’re too small, you won’t get enough stuffing into each one. If they’re too big, you’ll run out of stuffing pretty quickly.

How to Make Cheese and Bacon Stuffed Mushrooms

These bacon, cheddar, and cream cheese stuffed mushrooms are easy to make, and the best part is that you can get them all ready and stuffed ahead of time and then just pop them into the oven before you’re ready to eat.

To prepare the mushrooms for stuffing

  1. Prepare the mushrooms by running a knife around the mushroom’s stem to loosen it, then pull it out. Set them aside – you’ll need them in a minute!
  2. Scoop out more of the mushroom with a small spoon, but be careful not to break through the mushroom cap wall. This will make more room for the yummy stuffing.
  3. Cut the woody ends off the reserved mushroom stems. You want to keep the part that was attached to the mushroom.

For the stuffing

  1. Dice the kept portion of the mushroom stems, the onions, and the garlic. 
  2. Fry the bacon in a skillet until crisp, then drain it on a paper towel. Reserve the bacon fat.
  3. Saute the diced mushrooms stems, onions, and garlic in the hot bacon grease until the onion is tender and translucent. Season with salt and pepper, and turn off the heat.
  4. Cube the cream cheese and add it to the mushroom-onion mixture, mixing it until it is melted.
  5. Stir in the cheddar cheese and crumbled bacon.
  6. Spoon this filling into the mushroom caps being sure to mound some on top. Divide the filling between the mushroom caps.
  7. Sprinkle the bacon-stuffed mushrooms with paprika and bake at 350-F for about 20 minutes or until the mushrooms are tender.
Bacon Cheddar Stuffed Mushrooms filling being stirred up

Recipe Tips

  • Brush off the mushrooms (or give them a quick rinse) before popping out the stems to remove any loose dirt.
  • After adding the cream cheese, let the filling cool a bit before adding the cheddar and the bacon, and your mushrooms will be easier to fill.
  • Don’t overcook the mushrooms – you know they’re done when they start giving off water, and the filling is melted.
  • If you line the baking sheet with parchment paper before baking the stuffed mushroom caps, then cleanup will be a breeze.

How To Serve Stuffed Mushrooms With Cream Cheese and Bacon

You don’t need a fancy dinner party to enjoy these delicious stuffed mushrooms! I’ve served them as snacks, taken them to potlucks, and shared them at parties of all kinds. They’re so good that I usually make a double batch so that I can nibble on them for a few days after.
If you’re entertaining, build an appetizer bar and serve these mushrooms along with other tasty appetizers like this easy Baked Shrimp Dip, candied pecans, and deviled eggs.

Bacon Cheddar Stuffed Mushrooms


If you happen to have any leftovers, store them in an airtight container in the fridge for 3-4 days. They can be warmed up in the microwave or in a low oven.

Frequently Asked Questions

Are Cheese & Bacon Stuffed Mushrooms easy to make?

I won’t lie; there’s some chopping, and getting the mushroom caps ready for stuffing can be a bit tedious and time-consuming. But there’s nothing hard about this recipe. If you can dice an onion and fry some bacon, you can handle this recipe!

What kind of cheese do you use in Cheese Stuffed Mushroom Caps?

I use two kinds of cheese in this dish: cream cheese and sharp cheddar cheese. Combined, they add just the right amount of cheesiness to this stuffed mushroom recipe.

How do you know when stuffed mushrooms are cooked?

I look to see if the mushrooms are giving off water – that’s a sure sign that they’re cooking or are cooked. Next, I’ll poke one with a sharp knife: it should be tender and soft and pierce easily. There’s nothing raw in this recipe, so you could eat them even without baking, but trust me, a few minutes in the oven transforms these into bites of goodness!

Bacon Cheddar Stuffed Mushrooms
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5 from 3 votes

Cheddar Bacon Stuffed Mushrooms


  • 1 container whole fresh mushrooms around 12-16
  • 1 medium onion diced
  • 4 cloves garlic minced
  • ½ pound bacon
  • 1 8 oz package cream cheese softened – broken into chunks
  • 2 cups shredded cheddar cheese
  • salt pepper, & paprika to taste


  • Remove the stem from the mushrooms, and hollow out the cap. Reserve the mushroom stems, and cut off the woody end & discard. Dice up the remaining part of the mushroom stem & set aside along with the onion & garlic.
  • Fry the bacon in a pan until crispy. Remove the bacon to a paper towel, and reserve the grease.
  • Saute the diced mushroom stems, onion, & garlic for 5-7 minutes. Season with salt & pepper. Turn off the heat and add the cream cheese. Stir until melted & combined. Mix in the cheddar cheese & bacon.
  • Spoon the filling into the hollowed out mushroom caps. Pack the filling in, and pile any extra on top of the mushrooms. Sprinkle with paprika.
  • Bake in an oven preheated to 350 degrees for 20 minutes.

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