These Cream Cheese Stuffed Mushrooms made with bacon, blue cheese, and green onions are delicious bites that simply explode with flavor. They are so easy to make and all you need are five easy ingredients to make the filling.
Looking for more easy appetizers for your next party? Try these zesty jalapeno poppers and bacon wrapped pickles next!
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The combination of ingredients in these cheesy stuffed mushrooms makes an appetizer that’s creamy and full of garlicky, smoky, and savory flavors. I’m always shocked at how such a simple dish can taste so good.
Not only do they make a great snack for parties, game day events, and backyard cookouts but you can serve them up as a side dish for meals or carry them along on your next camping trip.
Why You Will Love This Recipe
- Simple Ingredient List: All you need are six easy ingredients to make this recipe.
- All Occasion Appetizer: These tasty bites make the perfect appetizer to serve for parties, game day events, or even to make while camping.
- Make Ahead: One of my favorite dishes to make because I prep the entire thing ahead of time and wait to bake them! This makes them perfect to carry along on camping trips or to prep ahead for a party.
Ingredients
- Mushrooms: You can use white button mushrooms or baby bella mushrooms for stuffing. Large mushrooms work best as they have more space for stuffing but are still easy to eat in a few bites! Look for mushrooms that are firm and free of any dark spots. Save the stems and throw them into a soup or sauce.
- Cream cheese: Use chive and onion flavor! This makes an easy way to boost the flavor without needing to prep a bunch of ingredients.
- Blue cheese: Crumbled blue cheese adds a punch of flavor to the filling and pairs perfectly well with the smoky and savory flavors of the bacon.
- Green onions and fresh garlic: More added to the flavored cream cheese to intensify the onion and garlic flavors.
- Bacon: Chopped and cooked until crispy. You can buy pre-cooked bacon crumbles but make sure to use real bacon pieces for the best flavor. Skip the imitation bacon bits!
Be sure to scroll down to the full recipe card for the complete list of ingredients along with their quantities.
Variations
- Add Fresh Herbs: Mix in some chopped thyme, rosemary, or basil with the cream cheese filling.
- Sausage: Swap the bacon for cooked sausage crumbles. Cook the sausage and break it up into small pieces. Mix it all into the filling. Top the stuffed mushrooms with green onions or some melty cheese instead.
- Vegetarian: Skip the bacon and add some smoked cheddar or gouda for a similar smoky and savory outcome.
- Portobello Mushrooms: To make these into a hearty side dish, you can use full-size portobello mushrooms instead.
How to Make Cream Cheese Stuffed Mushrooms
Here’s everything you need to know to make your cheese stuffed mushrooms. Grab your cast iron, your ingredients, and let’s get started.
Step 1: Prep the mushrooms. Remove the stems from the mushrooms and wipe off any excess dirt.
Step 2: Make the filling. Combine the cream cheese, blue cheese, green onions, garlic, and half of the cooked bacon in a bowl and mix well.
Step 3: Stuff the Mushrooms. Fill the cavity of each mushroom with the cream cheese filling.
Step 4: Place in the Cast Iron. Place in a 12" camp oven or 12" cast iron skillet.
Step 5: Top and Bake. Sprinkle the remaining bacon over the stuffed mushrooms and bake them at 350°F until the stuffing mixture is melted, but not soupy.
Serving Suggestions
- These bacon and blue cheese stuffed mushrooms go great with this roasted red pepper dip or this cranberry baked brie for your next get together.
- They’re a great side dish for cast iron steaks or fish along with these easy skillet steamed artichokes and some rosemary garlic bread.
- Camping under the stars? Enjoy them along with other camping recipes such as teriyaki bbq chicken and this chocolate cherry cake for dessert.
Expert Tips
- Camping Meals. If you’re looking to take these along on your next camping trip, you can prep the mushrooms and stuffing mixture ahead of time. You can either wait to stuff them just before you plan to cook them or fill them ahead of time. Cook them in your cast-iron skillet over your campfire until the cheese is melty.
- Store Leftovers. If you have any mushrooms left, store them in an airtight container and place them in the refrigerator for up to three days. I don’t recommend freezing them. Reheat them in the microwave for a few seconds or in the oven until heated through.
- Soften Your Cream Cheese. Let the cream cheese sit at room temperature for about thirty minutes before making the filling. It will be much easier to mix together without any lumps.
- Don’t Overfill. You want enough filling to fill up the mushroom opening but not too much that it cooks over and makes a mess.
Recipes FAQs
For this recipe, I prefer to simply wipe the outside of the mushrooms with a brush or paper towel instead of washing them with water which can make them turn out watery.
No, these won't freeze well at all either baked or unbaked. But you can make the cream cheese filling ahead of time and freeze it for up to thirty days. Thaw it out when you’re ready to make them and then proceed with stuffing and baking the mushrooms.
More Easy Skillet Appetizer Ideas
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Get the Recipe
Stuffed Mushrooms with Cream Cheese
Equipment
- 12" Dutch Oven
- 12" cast iron skillet
Ingredients
- 24 fresh mushrooms large
- 8 oz cream cheese softened
- 4 oz blue cheese crumbled
- 2 cloves garlic minced
- 4 green onions chopped, divided
- ½ cup bacon cooked, chopped, divided
Instructions
- Use a paper towel to clean any dirt from the mushrooms, remove the stems, and if desired, the gills.
- Combine cream cheese, blue cheese, most of the green onions, garlic, and ¼ cup bacon in a bowl and mix well. (stand or hand mixer works best)
- Stuff each mushroom with the cream cheese filling and place in a 12″ Dutch oven.
- Sprinkle remaining bacon over the stuffed mushrooms.
- Bake mushrooms uncovered at 350°F for about 20 minutes or until mixture is melted, but not soupy. Garnish with the remaining green onions.
Notes
- Camping Meals. If you’re looking to take these along on your next camping trip, you can prep the mushrooms and stuffing mixture ahead of time. You can either wait to stuff them just before you plan to cook them or fill them ahead of time. Cook them in your cast-iron skillet over your campfire until the cheese is melty.
- Store Leftovers. If you have any mushrooms left, store them in an airtight container and place them in the refrigerator for up to three days. I don’t recommend freezing them. Reheat them in the microwave for a few seconds or in the oven until heated through.
- Soften Your Cream Cheese. Let the cream cheese sit at room temperature for about thirty minutes before making the filling. It will be much easier to mix together without any lumps.
- Don’t Overfill. You want enough filling to fill up the mushroom opening but not too much that it cooks over and makes a mess.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward
These went fast at the family party I made them for, and they were an awesome recipe! Thank you for sharing it with me!
D
Great appetizers!!
Dina and Bruce
My family loved this! Making a double batch next time!