Prepared with your basic white button mushroom, these Gouda and Bacon Stuffed Mushrooms make a hearty, crowd-pleasing appetizer for parties. Fill them ahead of time and bake them when done. Your guests won’t be able to have just one!
BE PICTURED IN; CHARACTERIZED IN:
Stuffed mushrooms are one of the first things I learned to cook as a prospective home cook. They look fancy, but are actually quite accessible and endlessly flexible. Over the years I’ve made them in every way, from simple to crazy.
The best mushrooms for stuffed mushrooms
When it comes to stuffed mushrooms, one element I don’t recommend upgrading is the actual mushroom itself. I use white mushrooms. They’re readily available, easy to prepare, and the perfect size and texture for a stuffed mushroom.
Don’t think about it too much. Just get the simple mushroom and you will be in good shape.
Tips for making stuffed mushrooms
For truly delicious stuffed mushrooms, follow these tips:
- Use the mushroom stalks in the filling. The number one tip for stuffed mushrooms, I think, is to use the stems you remove from each mushroom in the stuffing. Dice the stalk pieces, then cook them with the other ingredients for the filling before stuffing it all back into the mushroom.
- Cook the ingredients for the filling in the bacon fat. After you’ve cooked your bacon, cook the mushroom stalks and onions for the filling in the leftover bacon fat. It gives them amazing flavor.
- Stir in the Gouda from the heat. Be sure to stir the gouda from the heat after the filling is cooked or it will break.
- Be generous with the filling! When you’re ready to actually stuff the mushrooms, go big! You will have a lot of filling and you might think that not everything will fit back into your mushrooms. make it fit! Stack it up and pack it up. The mushrooms should be almost overflowing when done.
Suggestions and substitutes for stuffed mushrooms
If you don’t have Gouda cheese, you can substitute Parmesan cheese, which is more traditional. If you can’t find button mushrooms (that happens!), try cremini mushrooms, or you can add the filling to large portobello mushrooms and then slice them after baking!
Preparation and storage tips for stuffed mushrooms
These are a perfect hot appetizer to prep. The whole thing can be done in advance including the last baking step. After baking, they keep in the fridge for a few days. Just before serving, pop them back in the oven for another 8-10 minutes, until warmed through, and they’ll be as good as the first day.
You can also reheat them in the microwave, but they will get a bit mushy and lose some of the crispy crust.
More party treats!
- Classic stuffed mushrooms
- Turkey meatballs glazed with cranberries
- Bruschetta with tomatoes and basil
- Baked stuffed mussels
- Mini Salmon Quiches
Mushrooms stuffed with Gouda and bacon
ingredients
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1 pound white button mushrooms, thoroughly cleaned
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8 strips of bacon (not thickly cut)
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1/2 yellow onion, diced
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8 ounces Gouda cheese, grated
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1/2 cup breadcrumbs
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1/2 teaspoon dried thyme
method
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Preheat your oven to 400˚F
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Cut stems from mushrooms:
Using a small paring knife, cut the stems out of each mushroom. Make a large indentation in the mushrooms, making sure there are enough mushrooms left around the edges to accommodate the filling. Finely dice the stalks and cores.
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Cook bacon:
Meanwhile, place the bacon in a medium or large skillet over medium-high heat. Cook until bacon is browned and crisp, about 6 to 7 minutes. Remove the cooked bacon, leaving the fat and cut into small pieces.
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Cooking ingredients for the filling:
Add the chopped mushroom seeds, diced onions, and thyme to the pan with the reserved bacon fat. Sauté the filling ingredients over medium-high heat until the onions are tender, about 5 minutes. Remove from heat and stir in breadcrumbs and chopped bacon. Let cool down.
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Add the Gouda:
After the mixture has cooled slightly, stir in the grated Gouda cheese.
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Fill mushrooms:
Place the pitted mushrooms in a casserole dish that has been lightly oiled to prevent sticking. Place about 2 heaping tablespoons of the filling in each mushroom, pile and bag. It’s okay if the mushrooms are almost overflowing. You should use all of the filling!
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Bake the mushrooms:
Bake the stuffed mushrooms at 400 ̊F for 20 minutes. Allow to cool slightly before serving.
Stuffed mushrooms can be prepared entirely ahead of time and reheated in a 350 ̊F oven until heated through. They keep well in the fridge for up to 3 days.
