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Plate of Swamp Goblins Stuffed Mushrooms topped with herbs and cheese.

Swamp Goblins Stuffed Mushrooms

Savory, cheesy stuffed mushrooms filled with cream cheese, mozzarella, bacon, and seasonings for a delightful appetizer perfect for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 20 large large white or cremini mushrooms, stems removed
Cheese Mix
  • 4 oz cream cheese, softened Warm cream cheese mixes easier.
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
Bacon and Vegetables
  • 4 slices bacon, cooked and crumbled Use good bacon for smoky depth.
  • 2 tablespoons mushroom stems, finely chopped Reserve stems from mushrooms.
  • 2 cloves garlic, minced Fresh garlic = bigger flavor.
  • 2 tablespoons green onions, chopped
  • 1 tablespoon fresh parsley, chopped
Seasonings and Oil
  • 1 tablespoon olive oil Drizzle over caps before baking.
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Arrange a rack in the center.
  2. Gently wipe the mushroom caps with a damp towel and remove stems; reserve stems and chop them finely.
  3. In a mixing bowl, combine cream cheese, mozzarella, Parmesan, crumbled bacon, chopped mushroom stems, minced garlic, green onions, parsley, olive oil, garlic powder, black pepper, and salt. Mix until smooth and well combined.
Stuffing and Baking
  1. Spoon the filling into each mushroom cap, pressing down gently to pack it in, aiming for a small mound on top.
  2. Place the stuffed mushrooms on a baking sheet lined with parchment; drizzle a tiny bit of olive oil over caps if they look dry.
  3. Bake in the preheated oven for about 18 minutes, until the mushrooms are tender and the tops turn golden and bubbly.
Serving
  1. Let them rest for 2 minutes, then garnish with extra parsley and a sprinkle of Parmesan. Serve warm.

Notes

Great for parties or weeknights. Can be made ahead and refrigerated for up to 24 hours prior to baking. These stuffed mushrooms freeze well; store unbaked in the freezer for up to 1 month.