Meaty, cheesy and BACON LOADED. These stuffed mushrooms are crazy good. Ground beef, bacon, and three different cheeses plus some of our favorite burger toppings make this mouthwatering recipe a perfect game day snack.
Prep up to 48 hours ahead of time making this an easy favorite for any party!
What Mushrooms to Use
What mushrooms should you use for stuffed mushrooms? The variety doesn’t matter too much, look for fresh and firm mushrooms.
I’ve used white, button or crimini mushroom caps all with great results. Alternately you can pile the stuffing high into giant Portobello caps, then baking and serving as a savory, hearty (and low carb) entrée.
How to Prep Mushrooms for Stuffing
Mushrooms are very absorbent, so don’t submerge in water. Instead, wipe the caps with dampened paper towels to remove any bits of compost sticking to them. If you must, give them the quickest rinse under the faucet and immediately dry and wipe with paper towels.
To prepare for stuffing:
- Remove the stem by bending slightly. I then use a tomato huller (they cost about $1 at the dollar store) to core out some of the flesh.
- Scrape the black gills from portobellos. Or, if using button or criminis, snap the stems off to produce hollow spaces for the filling.
- There’s no need to remove the gills from the smaller mushrooms (but do scoop out some of the middle for more of that luscious filling).
How to Make Stuffed Mushrooms
Stuffed mushrooms are easy and require very little prep. They can be made up to 48 hours in advance and baked as your guests arrive.
- Cook and drain bacon and ground beef with onion and garlic
- Stir in cream cheese and seasonings.
- Pile onto mushroom caps and bake until cheese is melted and mushrooms are cooked.
Can You Freeze Them?
Leftovers will keep in the fridge for up to four days. Reheat by popping in a preheated oven or microwave.
You can freeze stuffed mushrooms for make ahead convenience, provided you do not bake them first. Prepare them with the stuffing but do not top with cheese. Place in a single layer in a freezer container. They will keep for three months.
To bake, first thaw at room temperature or in the refrigerator overnight. Then top with cheese and bake.
More Mushroom Faves
- Creamy Mushroom Risotto – flavorful comfort dish!
- Pizza Stuffed Mushrooms – two favorites combined!
- Chicken Mushroom Casserole – super easy to prepare
- Honey Glazed Mushroom Pork Chops – easy dinner favorite
- Garlic Butter Portobello Mushroom – quick side dish
- Creamy Bacon Mushroom Fettuccine – rich, creamy & cheesy
Cheeseburger Stuffed Mushrooms
- ½ pound lean ground beef
- ½ onion finely chopped
- ¼ teaspoon garlic powder
- 4 tablespoons cream cheese
- 2 teaspoons ketchup
- ½ teaspoon yellow mustard
- 3 slices bacon
- 2 dashes Worcestershire sauce
- 15 medium to large mushrooms
- ¼ cup cheddar cheese shredded
- ¼ cup mozzarella cheese shredded
- Preheat oven to 375°F.
- Cook bacon until crisp, drain on paper towels, crumble & set aside.
- In a pan, brown ground beef, onion & garlic powder until beef is cooked through. Drain any remaining juices.
- Meanwhile, pull the core out of the mushrooms & discard… I use my strawberry/tomato huller to scrape out a little bit more of the mushrooms.
- Stir cream cheese into the beef until melted. Add ketchup, mustard, ¼ cup cheese, Worcestershire sauce, crumbled bacon, and stir until combined.
- On a parchment lined pan, fill each mushroom with the beef mixture. Top with remaining cheese and bake 20 minutes or until cheese is melted and mushrooms are cooked.