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These Bacon Blue Cheese Stuffed Mushrooms are rich, creamy, and bursting with flavor. Crispy bacon, tangy blue cheese, and garlicky sautéed mushroom stems come together for an irresistible appetizer that’s elegant enough for a dinner party yet simple enough for any night of the week.
If you love that bleu cheese flavor, you might also be interested in my Gorgonzola Celery Root Mashed Potatoes or my tasty Cobb Salad recipe.
Krissy’s Notes
If there’s one thing I can’t resist, it’s a tray of golden, bubbling stuffed mushrooms coming out of the oven. These bacon stuffed mushrooms hit every craving. They’re salty, creamy, and just the right amount of indulgent.
The key is not wasting the stems. I finely chop and sauté them in bacon grease with garlic before mixing them into the filling. That adds an earthy depth that makes these way more flavorful than your average stuffed mushrooms. Then comes the blue cheese. It’s bold, melty, and perfectly balanced by smoky bacon. It’s the kind of combo that makes people hover near the appetizer tray.
If you love cheesy appetizers like this, try my Boursin Stuffed Mushrooms or Warm Buffalo Chicken Dip next. They’re just as easy and just as crowd pleasing.
What You’ll Need To Make Them
You’ll find the complete ingredient list in the recipe card below, but here’s a quick rundown of what you’ll need.
You’ll need button mushrooms, bacon, blue cheese, cream cheese, garlic, chives, and butter or bacon fat for sautéing. The bacon adds crisp saltiness, the blue cheese brings a tangy kick, and the cream cheese ties everything together into a rich, creamy filling.
While you’re at it, you might want to consider also making my Bacon Wrapped Dates.
How to Make Bacon Blue Cheese Stuffed Mushrooms
Complete directions are in the recipe card below, but here’s a quick summary.
- Cook the bacon. Fry until crisp, then set aside to cool. You can make Bacon Ends and Pieces in a Dutch oven on the stove or Bacon in the Oven for this recipe.
- Prep the mushrooms. Remove the stems and finely chop them.
- Sauté the stems. Cook in bacon grease until golden, then add garlic for an extra boost of flavor.
- Make the filling. Combine the sautéed stems, bacon, blue cheese, cream cheese, and chives.
- Stuff and bake. Fill the mushroom caps generously and bake until bubbly and lightly browned on top.
They’re best served hot, right out of the oven, though I’ve been known to sneak one cold straight from the fridge, too.
Make Ahead, Storage, and Reheating
To make ahead: Assemble the mushrooms up to 24 hours in advance. Cover and refrigerate until ready to bake. This is especially handy if you’re heading to a holiday party or potluck.
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Bake at 350°F for 10 minutes or warm in the air fryer for a few minutes until heated through and the tops crisp back up.
Learn From Me
I’ve tested these blue cheese stuffed mushrooms countless times, and they’re foolproof. The key is to use room-temperature cream cheese so it mixes smoothly with the blue cheese and bacon. Don’t skip the garlic either—it brings everything together.
If you’re serving these at a party, double the recipe. They disappear fast, and once people get a taste of that creamy, smoky filling, they won’t stop at one.
Frequently Asked Questions
Here are some of the reader questions I’ve gotten about this recipe with my responses.
Yes! Goat cheese or Boursin work beautifully for a milder flavor.
Absolutely. Portobello caps turn this into a heartier side dish. Just increase baking time to about 25 minutes.
Yes! You can fully assemble them earlier in the day and refrigerate until baking time. Just pop them in the oven right before guests arrive.
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Ingredients
- 8 ounces bacon
- 24 large button mushrooms
- 4 cloves garlic minced
- 5 ounces blue cheese room temperature
- 8 ounces cream cheese room temperature
- 2 tablespoons fresh chives minced
Instructions
- Cut 8 ounces bacon into small pieces and cook in heavy bottom Dutch oven or pan over medium high heat until crisp. Transfer cooked bacon to a paper towel lined plate to drain. Discard all oil from pan except for the last remaining tablespoon.
- Clean any dirt off 24 large button mushrooms with a dry brush. Slice the very bottom of the stem off and discard. Gently press the remaining part of the stalk until it snaps away from the cap. Set aside, and then chop up all of the stems while leaving the caps whole.
- Cook chopped stems over medium heat in the remaining bacon fat for 3-5 minutes, then add 4 cloves garlic (minced) and cook for another 2 minutes.
- Combine cooked stems and garlic with 5 ounces blue cheese, 8 ounces cream cheese, 2 tablespoons fresh chives, and cooked bacon in a bowl.
- Preheat oven to 375°F. Fill each mushroom cap with a small spoonful of cheese mixture. Do not overfill. Cook in preheated oven for 20 minutes, or until you see the cheese start to melt. Serve warm and garnish with additional chives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for Thanksgiving for both sides of my family in 2023, and they were requested again this year! Super yummy and savory and love that you use all of the mushroom instead of discarding the stem.
I also adore sauteed mushrooms. So delightful! These blue cheese and bacon stuffed mushrooms are divine! Not sure if I make them for a party if they’ll last till the party… 😉
This bacon blue cheese stuffed mushrooms are incredibly delicious. I love the way the cheese adds so much flavor to the dish. This will be a staple for sure!
It didn’t take much convincing for me to try these and I am so glad I did! They are so delicious and were absolutely a hit. The only complaint I got was that I didn’t make a double batch!
Loved your guidance! Changes I made: 1) Cut stuffing ingredients to 3/4 . Still had leftover. My mushroom caps must have less room. 2) Used three green onion shoots rather than chives. They were cheaper. 3) I chopped up the mushroom stalks and used in a stuffed zucchini recipe instead. More room in the mushroom cap for cheesy stuffing! 4) Half the caps i put some chipotle tobasco in. Sting and salve in one bite. Yum!