This Stuffed Mushrooms with Bacon & Blue Cheese recipe is a flavor-packed party favorite. With a creamy blue cheese filling, crisp bacon, and unexpected pops of sweetness from cherries, it’s easy to see why these mushrooms are a crowd-pleaser. You may want to make a double batch!
Mushrooms. I could seriously eat them every single day of the week. Their earthiness is something I find hard to resist, whether grilled, sautéed, or in this case, stuffed. While I adore my mom’s Cheesy Stuffed Mushrooms, if you’re looking for a recipe with a sassier cheese flavor, these Stuffed Mushrooms with Bacon & Blue Cheese are just the ticket.
Why I Love These Meaty Bites of Cheesy Bliss
I love how the salty bacon and blue cheese is offset by little pops of sweet dried cherry. My “blue cheese is gross” oldest daughter even downed a few. Here are some ways this recipe is a standout:
- The right cheese balance. Using an equal amount of cream cheese and blue cheese gives these stuffed mushrooms just enough sass without overdoing it. Like I said: bliss!
- A fabulous mix of textures. We’ve discussed the taste, but let’s talk about the textures. There’s the meaty mushrooms, creamy cheese filling, chewy cherries, crisp bacon, and breadcrumbs. It all comes together in such a satisfying way.
- Easy peasy (and perfect for making ahead). These are ideal for entertaining because they’re simple to make and you can assemble them ahead of time so they’re ready to pop in the oven right as your guests start to arrive.
Enjoy!
What You’ll Need
You don’t need all that much for this recipe because each ingredient packs a big punch. Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts.
- Bacon – I use regular pork bacon, but turkey bacon works too.
- Mushrooms – I use cremini (also known as baby bella) mushrooms because they have a little deeper flavor compared to white mushrooms.
- Shallot – Dice finely. You want it to add flavor to the cheese filling, not texture.
- Cream cheese – Let this come to room temperature so it’s easy to stir in the other ingredients.
- Blue cheese – Crumble it from a block or buy blue cheese crumbles.
- Thyme – Fresh thyme pairs beautifully with mushrooms.
- Dried cherries – Mince so they can be evenly distributed in the filling.
- Black pepper – Freshly cracked black pepper adds a little pop!
- Bread crumbs – For a bit of crispy texture on the top.
How to Make Stuffed Mushrooms with Bacon & Blue Cheese
Below is a quick overview of the steps involved in making these bacon stuffed mushrooms. Scroll to the recipe card for printable instructions.
- Cook the bacon. Fry the bacon in a skillet over medium heat until it’s crispy. Transfer to a plate lined with paper towels.
- Prep the mushrooms. Clean the mushrooms with a damp paper towel. Remove the stems and mince them finely. (No waste here — we’ll add the stems to the filling!)
- Cook the shallots and mushroom stems. Add the minced mushroom stems and shallots to the skillet and cook in the bacon drippings until softened. Transfer to another paper towel-lined plate.
- Make the filling. Stir together the cream cheese and blue cheese, then fold in the thyme, cherries, black pepper, cooled bacon, mushroom stems, and shallots.
- Stuff the mushrooms. Divide the filling into the mushroom caps and place them in a baking dish. Sprinkle the bread crumbs over the filling.
- Bake. Bake the mushrooms at 350ºF for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve. Garnish with additional thyme leaves and serve hot or warm.
Tips & Variations
Here are some additional tips for making this recipe.
- Press the filling into the mushrooms. I use the back of a spoon to press it in a bit, to fit in more flavor and texture.
- Prep them ahead of time. Pop them in the fridge after sprinkling on the bread crumbs, in an airtight container; they’ll keep well for a day or so. Let the stuffed mushrooms sit on the countertop while the oven preheats, then bake as directed. (They might need a few extra minutes in the oven.)
- Grill them! Prep your grill to medium-low heat and grill these stuffed mushrooms. We do it all the time – they go fabulously with a grilled steak!
- Swap the cherries for cranberries. Dried cranberries would be an excellent swap for the holiday season! Dried blueberries are also great.
- Try other herbs. Sage and rosemary would also work well with the flavors in these stuffed mushrooms with bacon and blue cheese.
Serving Suggestions
Although stuffed mushrooms are a classic appetizer, they’re super fun as a side dish too! Serve with a simple green salad or Arugula Beet Salad and Grilled Pork Chops, Grilled Ribeye, or Lemon Pepper Chicken.
If you’re serving these as an appetizer, they pair nicely with other fancy finger foods like Rosemary Thyme Spiced Nuts.
How to Store Leftovers
- Refrigerator: Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Freezer: To freeze stuffed mushrooms, place them on a baking sheet and flash-freeze for about 1 hour to solidify the filling, then transfer them to an airtight container or freezer bag. They will keep for up to 2 months in the freezer. Thaw in the refrigerator before reheating.
- To reheat: Heat the stuffed mushrooms in the oven at 350°F until they’re warmed through. The air fryer also works. A microwave is quick and easy, but will not give you the best texture.
More Recipes for Mushroom Lovers
Stuffed Mushrooms with Bacon & Blue Cheese
Yield: 12 servings
These stuffed mushrooms are a flavor-packed party favorite. With a creamy blue cheese filling, crisp bacon, and unexpected pops of sweetness from cherries, it’s easy to see why they're a crowd-pleaser. You may want to make a double batch!
Print
Ingredients
- 4 slices bacon
- 24 cremini mushrooms, 1½″ to 2″ diameter in size is ideal (about 12-14 ounces total)
- ¼ cup small-diced shallot
- 4 ounces full-fat cream cheese, at room temperature
- 4 ounces crumbled blue cheese
- 1 teaspoon chopped fresh thyme leaves, plus additional leaves for garnish
- ⅓ cup small-diced dried cherries (I like the ones from Trader Joe’s)
- ¼ teaspoon black pepper
- 2 tablespoons dried bread crumbs
Instructions
- Preheat oven to 350°F.
- In a skillet over medium heat, fry bacon until just crisp.
- While bacon is frying, brush mushrooms clean with a damp paper towel. Pop off the stems and finely mince them. Set aside the minced stems and caps.
- Once bacon is finished cooking, remove it to a paper towel-lined plate to cool. Add minced mushroom stems and diced shallots to the same skillet with the bacon drippings, and give a stir every now and then. Once they are softened (turn the heat down if they start to brown), about 6-8 minutes or so, remove them to another paper towel-lined plate to cool.
- In a medium bowl, combine cream cheese and blue cheese. Stir in the thyme, cherries, black pepper, and the cooled bacon, mushroom stems, and shallots.
- Divide cheesy stuffing mixture between the mushroom caps, pressing the stuffing into the caps and mounding it as needed, to use all of the stuffing mixture. Place stuffed mushrooms in a baking dish and sprinkle with a bit of bread crumbs.
- Bake for 20-25 minutes, or until mushrooms are softened and the stuffing mixture is nicely browned.
- Serve hot/warm, with additional thyme leaves sprinkled over the top.
Nutrition Information:
Serving: 1 Calories: 54kcal Carbohydrates: 3g Protein: 2g Fat: 4g Saturated Fat: 2g Polyunsaturated Fat: 1g Cholesterol: 10mg Sodium: 106mg Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2012, then updated in 2025.
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I’m a fan of brie or St Andre with some toasted baguette slices :)
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I think we will have to give these a try! Maybe grill them… I love grilling stuffed mushrooms, and today since it is 50 degrees in Fargo, ND, may just have to do that!
Aged pecorino cheese, with a Bosc pear :)
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My favorite cheese is goat cheese from a local farmer who sells at our farmer’s market. I LOVE it in the cranberry pistachio cheese ball she makes around the holidays!
My favorite cheese is fresh mozzarella–just plain by itself!
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