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Bacon and Fontina Stuffed Mushrooms

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.
  • Makes
    2 dozen


  • 4 ounces cream cheese, softened
  • 1 cup 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


  • 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.
  • Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.
Nutrition Facts
60 calories, 5g fat (2g saturated fat), 13mg cholesterol, 105mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • tjbrooks79
    Nov 24, 2018

    YUM! I made these for Thanksgiving this year and they were the first dish gone! I couldn't get Fontina cheese so I substituted shredded Smoked Gouda. I also used thick cut bacon and cooked the mushroom stems in with the bacon before adding to the cheeses. No one in my family likes green onions so I used a 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder instead. They were a HUGE hit - Everyone LOVED them!!!!

  • mandyleigh86
    Nov 19, 2018

    Took me awhile to prep but worth it. Brought these to a friend's giving and they were a big hit.

  • Klaudinsky
    Dec 8, 2017

    No comment left

  • Lawler67
    Dec 29, 2015

    Perfect as is.

  • ashlilton
    Dec 17, 2014

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

  • gucci65
    Dec 1, 2014

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

  • chrisela
    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
    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!