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Bacon and Fontina Stuffed Mushrooms Recipe

Bacon and Fontina Stuffed Mushrooms Recipe

What's better than lots of bacon and cheese in a mushroom cap...yum. They'll be a hit with your guests too.—Tammy Rex, New Tripoli, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 10 min. YIELD:24 servings


  • 4 ounces cream cheese, softened
  • 1 cup (4 ounces) shredded fontina cheese
  • 8 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 3 tablespoons minced fresh parsley
  • 24 large fresh mushrooms (about 1-1/4 pounds), stems removed
  • 1 tablespoon olive oil


  • 1. Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
  • 2. Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender. Yield: 2 dozen.

Nutritional Facts

1 stuffed mushroom: 60 calories, 5g fat (2g saturated fat), 13mg cholesterol, 105mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

Reviews for Bacon and Fontina Stuffed Mushrooms

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Lawler67 User ID: 7440221 240575
Reviewed Dec. 29, 2015

"Perfect as is."

ashlilton User ID: 8120927 215122
Reviewed Dec. 17, 2014

"Made these for Thanksgiving and just got told to bring them for Christmas! So delicious, no flavor overpowers the other."

gucci65 User ID: 7131119 185148
Reviewed Dec. 1, 2014

"Made these for Thanksgiving. Gone before I noticed. ! Wonderful combo of bacon and fontina cheese. !"

chrisela User ID: 5257031 112185
Reviewed Oct. 31, 2014

"I served these at a luncheon. Every lady wanted the recipe. They were delicious and I wouldn't change a thing."

havingfunwithmyfamily User ID: 7043692 178715
Reviewed Oct. 31, 2014

"Absolutely delicious! I have been looking for a perfect stuffed mushroom recipe, and I think I have found my GO TO for stuffed mushrooms! I love the fact that there is no stuffing in this recipe. That usually takes over the flavor, and texture. I did have to substitute shredded gouda cheese for the fontina. And, I used 3 teaspoons of dried parsley, as I did not have fresh. I also lightly salted the mushrooms. Love this recipe!"

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