Stuffed Mushrooms

Stuffed Mushrooms


The perfect appetizer for entertaining. Savory mushrooms filled with bacon, bell peppers and cheese. Try for your next party.


1/2 cup Bread Crumbs
2 slices diced bacon
2 tbsp olive oil
1 pound mushroom caps
1/2 cup mushroom stems
1/3 cup onion, diced
1 garlic cloves, minced
1/2 cup red bell pepper, minced
1/2 cup Parmesan cheese
1/2 tsp italian seasoning
to taste salt and pepper
chopped chives


  • Pre-heat oven to 400 degrees F. Grease a baking tray well with cooking spray and set aside.
  • Remove mushroom stems.
  • Make sure all the mushroom caps can stand up on their own. If not, slice a bit off the tops with a small knife till sturdy.
  • Arrange all the mushroom caps on the prepared baking tray with the de-stemmed side up and ready to stuff.
  • In a large sauté pan on medium heat fry the bacon until brown and crispy, about 6 minutes.
  • Add the oil into the pan along with the minced mushroom stems, onions, garlic, bell peppers and a bit of salt and pepper. Stir well and sauté until the veggies soften, about 3 minutes, stirring frequently.
  • Once softened turn off the heat and let cool slightly.
  • In a medium mixing bowl add in the bread crumbs, parmesan, Italian mix and a bit of pepper. Stir well to combine.
  • Add the warm bacon and mushroom filling into the bread crumb mixture and stir well to combine.
  • Stuff each mushroom cap with a bit of the filling, pressing it down firmly as you go to secure the filling.
  • Bake at 400 degrees F. for 15 to 20 minutes until the tops are golden brown. Serve on a platter or tray and garnish with a sprinkling of chives. Serve warm.
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