Stuffed Mushroom Caps

Stuffed Mushroom Caps


(4 votes) 5 4

This recipe includes basic mushroom preparation as well as three different ways to stuff them: Bacon and Cheese, Blue Cheese or Crab and Cheese.

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Serving Size / Yield

10 mushrooms


  • Bacon and Cheese:
  • 8 slices bacon, cooked, drained, crumbled
  • 8 oz. cream cheese, softened
  • 1 bunch green onions, finely chopped
  • Dash garlic salt
  • 1/3 C. mushroom stems, minced
  • 3 Tbs. butter or margarine, melted
  • Bleu Cheese:
  • 1/2 C. mushroom stems, finely minced
  • 1/4 C. green onion, finely chopped
  • 2 Tbs. butter or margarine
  • 8 oz. cream cheese
  • 1/2 pkg. bleu cheese salad dressing mix
  • 2 Tbs. milk
  • Crab and Cheese:
  • 1 6 oz. pkg. frozen crab, thawed and drained
  • 3 Tbs. mayonnaise
  • 2 Tbs. green onion, chopped
  • 1/4 C. sharp cheddar cheese, shredded garnish
  • Parmesan cheese, fresh, grated

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Select large, firm mushrooms with the underside still tightly closed.  Wash in cold water, and dry. Carefully remove stems, and reserve.

Bacon and Cheese

Mix cream cheese, onion, garlic salt, mushroom stems, and bacon.  Brush prepared caps with melted butter. Fill, and place in a shallow baking dish with 2-4 Tbs. water.  Bake 20-25 minutes, at 350 degrees.

Bleu Cheese

Sauté mushroom stems and onions in butter for 5 minutes. Mix cream cheese, dressing mix, and milk.  Mix in onion mixture.  Fill prepared caps.  Bake 20-25 minutes, at 350 degrees.

Crab and Cheese

Mix all but parmesan cheese.  Fill prepared caps.  Bake 20-25 minutes, at 350 degrees. Sprinkle with parmesan, and broil 6-8" from heat until cheese is melted.

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