Stuffed Mushrooms with bacon, smoked cheese, and fresh spinach are sure to impress at any party, large or small. This easily assembled appetizer will have you going back for more every time!
I love that these nutritious little bites are free from gluten and nuts, so they're good for people with those food sensitivities. Mushrooms are a great allergy-friendly source of nutrients.
With maple bacon and smoked cheese, this recipe is inspired by the fond Canadian tradition of maple syrup evaporating over a smoky wood fire.
What You Need to Make Stuffed Mushrooms with Bacon
- Mushrooms - Use either cremini or button mushrooms. Country Living has a good article on the most common types of mushrooms.
- Bacon - I used maple-flavoured bacon for a Canadian touch, but regular bacon would work just as well.
- Cheese - Smoked cheese adds a lovely touch. I used President’s Choice Smoked Cheese, aged two years. It’s readily available across Canada, but I’m sure that any other smoked cheese would also work.
- Oats - If your stuffed mushrooms need to be gluten free, use certified gluten free oats.
How to Make Stuffed Mushrooms
Cook your bacon, either in a frying pan on the stovetop or on a baking sheet in the oven.
Pop the stems off your mushrooms.
Toss the caps in a little oil, so they don't dry out during baking.
Chop up the stuffing ingredients and mix everything together.
Stuff the filling into the hollow of each mushroom cap, piling it high and squeezing it together.
Bake the stuffed mushrooms until the cheese has melted and the appetizers have turned golden.
Recipe FAQ's and Tips
These Bacon and Cheese Stuffed Mushrooms are easy to make with a food processor. If you don’t have one, you can still make them with a little more chopping and stirring by hand. Fry the bacon until crisp. Chop it up. Mix it with finely chopped garlic, onions, mushroom stems, and spinach. Stir in oatmeal, grated cheese, salt, and pepper.
Bacon and Cheese Stuffed Mushrooms are excellent served warm. However, I ate lots of them cold while testing this recipe and really enjoyed them that way, too. Yes, they can certainly be served at room temperature.
You can stuff the mushrooms the night before, but hold off baking them until just before serving.
There are two things you can do to keep your stuffed mushrooms from getting soggy. First of all, don't soak the mushrooms in water. You might be able to clean them by wiping them with a damp cloth or brushing with soft sponge. Give them a quick rinse, if necessary, but try to limit their exposure to water.
Secondly, bake them at a high temperature such as 375 F (190 C) to 400 F (204 C).
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Stuffed Mushrooms with Bacon and Cheese
- 4 slices maple-flavoured bacon
- 8 ounces (227 grams) white mushrooms
- 1 tablespoon (15 ml) avocado oil
- 2 cloves garlic
- ½ cooking onion
- 1 cup (17 g) spinach
- ¼ cup (22.5 g) fine oatmeal gluten free, if necessary
- 2 ounces (57 grams) smoked cheese finely shredded
- dash fine sea salt
- dash freshly ground black pepper
- Fry bacon over medium heat until crisp. Remove from pan, and blot with paper towels. When cool, chop or break it into 1-inch (2.54 cm) pieces.
- Meanwhile, remove stems from mushroom caps. Gently toss caps in tablespoon of avocado oil.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a food processor, chop cooked bacon finely. Add garlic and onion; chop again. Add mushroom stems and spinach; chop finely. Add oatmeal, cheese, salt and pepper and pulse just until blended. If you don't have a food processor, chop the ingredients finely by hand and stir them together.
- Stuff filling into mushroom caps, piling extra on top. Press it into place a little with your fingers and set each one on the prepared baking sheet.
- Bake for 20 minutes or until cooked through and cheese is melted.
- Serve warm or at room temperature.