Stuffed Mushrooms are always the perfect appetizer. Simple, delicious and bursting with flavor. I have a simple twist to the perfect 2 bite finger food!
Cream cheese, goat cheese, crisp bacon, fresh spring onions and the perfect spice makes these over the top amazing!
Plus these little yummies are gluten free which makes it even better 🙂
I love the taste of tender mushrooms caps stuffed with soft creamy cheese. This 2 bite savory appetizer are always gone before I can refill the tray.
I have mixed 2 different type cheeses to give these stuffed mushrooms a different twist. Goat cheese and cream cheese. If you do not prefer goat cheese you can substitute that out with a Boursin style soft cheese. We just prefer the tang of the goat cheese.
Entertaining can be so easy when you are just serving appetizers. Stuffed mushrooms, bacon wrapped chicken, pizza dip, roasted garlic bread, and a beautiful meat and cheese charcuterie board and your happy hour is complete. I mean doesn’t that sound like heaven on earth?
I have even taken large portabella mushrooms, filled them with this stuffed mushroom topping and place them on the grill with our favorite grilled chicken. These go perfect with Honey Lime Chicken and Honey Mustard Chicken. Throw a few grilled veggies on there too and holy moly a fabulous dinner is done!
Need a low carb or Keto stuffed mushroom? Check out my Tips for Success section on how to make these completely low carb.
Well hopefully I have convinced you that you need these gluten free Stuffed Mushrooms in your life! :).
So simple, so easy and perfectly delicious! Ok let’s get cookin!
Step by step instructions
- Preheat oven to 350 degrees.
- Rinse off the mushrooms to make sure you have removed all the dirt. I lay them on a paper towel to make sure they are dry while I prepare the filling.
- Cook 4-6 slices of bacon in a skillet, chop and set aside. Next chop the spring onion and set aside.
- Add goat cheese, cream cheese, bacon, spring onions, breadcrumbs, pepper and marsala in a bowl and mix really well!
- Stuff the mushrooms with the filling. Sprinkle a little extra breadcrumbs on top and pray with an aerosol olive oil spray. (Here is another good oil spray)
- Place stuffed mushrooms in the oven for 25-30 minutes.
Tips for success
- For Keto or low carb you can just omit the breadcrumbs and add a few tablespoons of parmesan cheese to the top.
- My favorite mushrooms are mini portabellas. Cremini or white button mushrooms also work too. It truly is a preference.
- Try and make sure your mushrooms are dry before you stuff them. Mushrooms tend to have some liquid when they cook. We want to minimize that as much as possible.
- If you want to make these vegetarian you can leave out the bacon.
- If you do not like goat cheese you can substitute for another soft cheese like the Boursin cheese.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
Microwave: Place mushrooms on a microwave safe plate. Reheat for 45-60 seconds or until nice and warm all the way through.
Oven: Preheat oven to 350 degrees. Place mushrooms on a parchment paper lined baking sheet and reheat for 5 minutes or until nice and warm all the way through.
Freezing is not recommended.
I hope you enjoy these Stuffed Mushrooms at your next party. Please comment and review below and let me know what you think!
Here are a few other appetizers you can try:
Stuffed Mushrooms Recipe
- Parchment paper lined baking sheet
- 12 ounces Mushroom caps
- 4 ounces Cream cheese
- 1/3 cup Goat cheese
- 1/4 cup Gluten free bread crumbs (optional, low carb or Keto just add parmesan cheese)
- 4-6 pieces Bacon chopped
- 1 tablespoon Spring onion chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Marsala wine optional
- Preheat oven to 350 degrees.
- Wash and remove dirt on the mushrooms. Pat dry mushrooms so they are not filled with water.
- In a skillet, cook 4-6 pieces of bacon. Chop and set aside. Also chop spring onions and set aside.
- In a microwave safe dish, add cream cheese and goat cheese and microwave for about 30-40 seconds to soften. Add chopped bacon, spring onions, salt, pepper, breadcrumbs, and marsala to the bowl. Mix very well.
- Place a large tablespoon of the filling into the mushroom cap.
- Line a baking sheet with parchment paper and place stuffed mushrooms on the pan. Sprinkle with a little extra breadcrumb and lightly spray the top with a cooking spray.
- Place in the oven and bake for 25-30 minutes.
- Make sure your mushrooms are nice and dry. You do not want extra soggy mushrooms.
- The marsala is optional BUT you will love the extra flavor. I get my marsala at Trader Joes and it is $5.99. It will last a long time. I only use it for cooking.
- If you do not like goat cheese, you can substitute it out for another soft cheese like Boursin.
- Also, if you are vegetarian just leave out the bacon!
Dwayne H says
This one isn’t even fair to other recipes. It’s mouthwatering greatness. Unbelievably good and so much flavor. I topped them with a drizzle of balsamic glaze and my mouth thanked me!!!
Kelly Rodrigue says
I am so happy you liked them. They are definitely a favorite in our house. The balsamic drizzle is a great idea!