Bacon Stuffed Mushrooms With Cream Cheese and Gorgonzola

These Bacon Stuffed Mushrooms With Cream Cheese and Gorgonzola are rich, savory, and packed with bold flavor.

Juicy mushroom caps are filled with crispy bacon, creamy cheese, and sweet sautéed onions, then topped with a golden breadcrumb crust.

They’re the perfect warm appetizer for holidays, dinner parties, or cozy nights in.

This recipe makes 15 stuffed mushrooms that look impressive and taste even better!

How To Make These Bacon Stuffed Mushrooms

Step-by-Step Guide

1. Preheat your oven to 375°F.

2. Wash the mushrooms under running water and allow them to dry completely.

3. Remove the stems and set them aside.

4. Place the mushroom caps open-side down on a baking tray and bake for 7–10 minutes, until they begin releasing water.

5. Remove from the oven and transfer them off the tray to cool completely. They will continue releasing moisture as they cool.

6. In a skillet over medium heat, fry the bacon strips until crispy.

7. Remove them from the pan and place on a paper towel-lined plate to absorb excess fat.

8. Finely chop the mushroom stems and onion.

9. Using the pan with the bacon drippings, sauté the chopped mushroom stems and onion until golden and softened.

10. Pat the cooked bacon dry again if needed, then chop into very small pieces.

11. In a medium-sized bowl, combine the chopped bacon, sautéed onion-mushroom mixture (while still slightly warm), crumbled blue cheese, cream cheese, chopped chives, and black pepper.

Mix well until fully combined and creamy.

12. In a small bowl, mix together the breadcrumbs, Parmesan, dried garlic, and dried basil.

13. Turn the mushroom caps open-side up.

14. Spoon about 1 tablespoon of filling into each cap, pressing a little into the base first, then building up for a generous mound.

15. Sprinkle the breadcrumb mixture over the top of each stuffed mushroom.

16. Return to the oven and bake for 10–12 minutes, until the mushrooms are tender and the topping is golden brown.

17. Finish with a sprinkle of fresh chives and serve warm.

Important Recipe Notes

• Clean your mushrooms well:
  I rinse mine under running water and let them dry before baking. Make sure they’re dry so they roast properly.
• Mix while warm:
  Stir the cheeses into the onion-mushroom mixture while it’s still warm. This helps everything melt together and creates a smoother filling.
• Make-ahead option:
  You can prebake the mushroom caps to remove moisture, cool them, then fill and refrigerate. Add the breadcrumb topping just before baking so it stays crisp. They can also be assembled 4–5 hours ahead and reheated for 5–7 minutes before serving.
• No extra salt needed:
  I didn’t add salt because the bacon and blue cheese are already quite salty. Taste the filling before adding any additional seasoning.
• Be generous with the filling:
  The bacon-cheese mixture is sticky and holds its shape well, so don’t be afraid to mound it high – the more filling, the better they taste and look.

Why You’ll Love This Recipe

• Rich and flavorful – Bacon and Gorgonzola create a bold, savory bite.
• Perfect party appetizer – Warm, cheesy, and easy to serve.
• Great make-ahead option – Prep early and bake when needed.
• Creamy with a crispy topping – The contrast in textures is irresistible.
• Impressive but simple – Elegant enough for guests, easy enough for weeknights.

📌 Bacon Stuffed Mushrooms With Cream Cheese and Gorgonzola (Recipe Card)

Ingredients

• 15 medium mushrooms
• 4 slices bacon
• ½ onion, chopped
• 4 oz blue cheese
• 3 oz cream cheese
• 4–5 sprigs chives
• Black pepper

For topping:

• 1 tsp breadcrumbs
• 1 tsp Parmesan
• ⅓ tsp dried garlic
• ⅓ tsp dried basil

Instructions

• Preheat oven to 375°F. Remove stems and bake caps open-side down for 7–10 minutes. Cool.
• Fry bacon until crispy. Sauté chopped stems and onion in same pan until golden.
• Chop bacon and mix with cream cheese, blue cheese, sautéed vegetables, chives, and pepper.
• Fill mushroom caps generously.
• Mix breadcrumb topping and sprinkle on top.
• Bake 10–12 minutes until golden. Garnish with chives and serve warm.

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