Cheesy Bacon Spinach Stuffed Mushrooms
Stuffed Mushrooms is a classic vintage recipe everyone should have in their collection. These Cheesy Bacon Spinach Stuffed Mushrooms are everything you want in a party appetizer: savory, cheesy, bite-sized, and absolutely irresistible. Even better- they can be assembled the day before!
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For these crowd pleasing stuffed mushrooms baby portabella mushrooms are filled with a creamy mixture of spinach, bacon, garlic, and three kinds of cheese, then baked until golden and bubbly. They’re the kind of dish that disappears in minutes at any gathering—so you might want to make a double batch!
Whether you’re hosting for the holidays, bringing something to a potluck, or just craving a fun appetizer for family movie night, this recipe is simple to make and bursting with flavor.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 Baking Dish
- Baby portabella mushrooms – sturdy enough to hold plenty of filling.
- Bacon – adds a smoky, salty bite.
- Onion & garlic – aromatic flavor boosters.
- Spinach – sneaks in some greens and color.
- Breadcrumbs – give the filling body and a little crunch.
- Cream cheese, Parmesan, and Gruyère – the ultimate creamy, cheesy trio.
- Mustard powder & thyme – add depth and balance.
- Parsley – for a fresh pop of color on top.
How To Make It
Prep the mushrooms
Remove the stems from the mushrooms and dice them up. Arrange the mushroom caps, stem side up, in a 9×13 baking dish.
Cook the bacon
In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, cool slightly, and chop into small pieces.
Make the filling base
Using the bacon drippings, sauté the diced mushroom stems and onion for 5 minutes. Add garlic, salt, and pepper to taste, then stir in the spinach and breadcrumbs. Cook 3 more minutes until the breadcrumbs are golden and the spinach is wilted. Let this mixture cool slightly.
Mix the filling
In a large bowl, combine the spinach mixture, bacon, cream cheese, Parmesan, Gruyère, mustard powder, and thyme. Stir until well blended and creamy.
Stuff the mushrooms
Spoon 1–2 teaspoons of the filling into each mushroom cap, pressing gently so it’s packed in.
Bake
Bake at 400°F for 20 minutes until the mushrooms are tender and the filling is golden on top.
Serve
Sprinkle with fresh parsley and serve hot or at room temperature.
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Variations
- Make ahead: Assemble the mushrooms a day in advance, cover, and refrigerate. Bake right before serving.
- No Gruyère? Use Swiss or mozzarella instead.
- Spice it up: Add a pinch of crushed red pepper flakes for heat.
- Low-carb option: Skip the breadcrumbs—these still hold together beautifully.
Serving Ideas
These stuffed mushrooms are the perfect finger food for:
- Holiday gatherings
- Game day parties
- Wine nights with friends
- A special dinner appetizer
FAQ’s
Can I make stuffed mushrooms ahead of time?
Yes! You have a few options:
- Assemble them fully, cover, and refrigerate up to 24 hours before baking.
- Freeze unbaked stuffed mushrooms for up to 2 months and bake straight from frozen (add 10–15 minutes).
- Or, prep the filling up to 2 days in advance and stuff the mushrooms right before baking.
Can I freeze stuffed mushrooms?
Absolutely. Place the unbaked stuffed mushrooms on a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen—just extend the bake time slightly.
What kind of mushrooms work best?
Baby portabellas (cremini mushrooms) are perfect because they’re sturdy and flavorful. White button mushrooms also work, though they’re a little smaller.
Can I make them vegetarian?
Yes! Simply skip the bacon and sauté the veggies in butter or olive oil. For a smoky flavor, try adding a pinch of smoked paprika.
More Holiday Appetizers
- Million Dollar Deviled Eggs
- Dill Oyster Crackers
- Turkey Cheese Ball
- Spinach Balls
- Crescent Dough Veggie Pizza
- Seasoned Baked Pretzels
- Crock Pot Spinach Dip
Summary
These Cheesy Bacon Spinach Stuffed Mushrooms are elegant enough for entertaining yet simple enough for a weeknight snack. The creamy, savory filling paired with the earthy mushrooms is always a hit—and once you try them, you’ll see why this recipe is a keeper.
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Cheesy Bacon Spinach Stuffed Mushrooms
Equipment
Ingredients
Method
- Remove the stems from the mushrooms and dice them up. Arrange the mushroom caps, stem side up, in a 9×13 baking dish.
- In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, cool slightly, and chop into small pieces.
- Using the bacon drippings, sauté the diced mushroom stems and onion for 5 minutes. Add garlic, salt, and pepper to taste, then stir in the spinach and breadcrumbs. Cook 3 more minutes until the breadcrumbs are golden and the spinach is wilted. Let this mixture cool slightly.
- In a large bowl, combine the spinach mixture, bacon, cream cheese, Parmesan, Gruyère, mustard powder, and thyme. Stir until well blended and creamy.
- Stuff the mushrooms: Spoon 1–2 teaspoons of the filling into each mushroom cap, pressing gently so it’s packed in.
- Bake at 400°F for 20 minutes until the mushrooms are tender and the filling is golden on top. Sprinkle with fresh parsley and serve hot or at room temperature.
