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Canadian Bacon-Stuffed Mushrooms

 Canadian Bacon-Stuffed Mushrooms
“I served this to company during the holidays and their response was great," writes Joan Airey of Rivers, Manitoba. "For extra color, I sometimes sprinkle the mushrooms with fresh parsley after they’re baked.”
30-35 ServingsPrep: 30 min. Bake: 20 min.


  • 30 to 35 large fresh mushrooms
  • 1/4 pound Canadian bacon, diced
  • 1/3 cup chopped sweet red pepper
  • 1/4 cup chopped red onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 teaspoon minced garlic
  • 1/2 cup crumbled goat cheese or feta cheese
  • 1/2 cup shredded cheddar cheese


  • Remove stems from mushrooms and finely chop; set caps aside. In a
  • large skillet, saute the mushrooms, bacon, red pepper, onion, salt
  • and pepper in oil until vegetables are crisp-tender. Add garlic;
  • cook 1 minute longer.
  • Remove from the heat. Stir in cheeses. Fill each mushroom cap with
  • about 1 tablespoon of filling.
  • Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes
  • or until mushrooms are tender. Yield: 30-35 appetizers.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Canadian Bacon-Stuffed Mushrooms (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer