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Last updated on January 2nd, 2024 at 02:03 pm
Bacon Cheddar Stuffed Mushrooms
This really is an easy recipe. There’s just a little preparation needed to get the mushrooms ready to stuff and bake. Trust me though, when I say this recipe is worth it.
Here’s what makes these bacon cheddar stuffed mushrooms incredible:
- When you need a savory appetizer, these take things up a notch. They’re impressive and so tasty!
- Your family and friends will think you spent all day in the kitchen, but they truly are simple to put together.
- Speaking of simple, make these ahead of time, keep them refrigerated, and then bake just before you need to serve them.
Variations
- Top with seasoned bread crumbs.
- Leave out the bacon or choose veggie bacon or veggie sausage to make these vegetarian.
- Swap out the sharp cheddar cheese for another favorite cheese, or a blend of cheeses.
Prepare These Bacon Cheddar Stuffed Mushrooms in Advance
These stuffed mushrooms can be prepared a day or so in advance. Store them (covered) in the refrigerator until it’s time to bake. Let them sit on the counter for a short bit while your oven pre-heats so they aren’t going into the oven cold.
Storing Leftovers
These yummy mushrooms can be stored in the refrigerator for three to five days. Use an air tight container, and stack them between layers of parchment paper if you’re using a deeper container.
Can You Freeze Stuffed Mushrooms?
The short answer is yes, but it’s not quite as simple as just putting them in the freezer. Check out these steps to see how to freeze stuffed mushrooms to bake later.
Bacon Cheddar Stuffed Mushrooms (+ Vegetarian Option)
Ingredients
- 16 oz. White Mushroom Caps
- 1-1/2 c. Sharp Cheddar Cheese Shredded
- 1/2 c. Crumbled Bacon use vegetarian bacon if you’d like
- 1/4 c. Mayonnaise
- 1/4 c. Sour Cream
- 1/2 t. Garlic Powder
- 1/2 t. Onion Powder
Instructions
- Preheat oven to 350 degrees.
- Clean mushrooms, and remove stems.
- Dice stems into very small pieces.
- Place mushroom stems and all remaining ingredients in a medium sized bowl, and stir to combine.
- Using a small spoon, fill each mushroom cap with stuffing, and place on a baking sheet.
- Bake at 350 for 10-12 minutes, or until cheese is bubbly and mushrooms are cooked through.
Notes
VARIATIONSÂ
- Top with seasoned bread crumbs.
- Leave out the bacon or choose veggie bacon or veggie sausage to make these vegetarian.
- Swap out the sharp cheddar cheese for another favorite cheese, or a blend of cheeses.
Fat = 21.2
Cholesterol = 44.1
Sodium = 485.5
Potassium = 311
Carbs = 5.8
Fiber = 1.1
Sugars = 1.9
Protein = 12.7
Weight Watcher’s Smart Points = 9
Weight Watcher’s Points Plus = 9
Weight Watcher’s Points = 7
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