Bacon-Stuffed Mushrooms


4.6 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving
  • Calories: 14.5
  • Total Fat: 0.5 g
  • Cholesterol: 2.3 mg
  • Sodium: 78.2 mg
  • Total Carbs: 0.6 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.7 g

View full nutritional breakdown of Bacon-Stuffed Mushrooms calories by ingredient
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Number of Servings: 64


    2 (16 oz) pkgs of Whole White Mushrooms, stems removed and reserved
    2 large Green Onions (Scallions), minced
    1 tsp Garlic, minced
    3/4 (3 oz) pkg of Oscar Mayer Ready to Serve Real Bacon Bits
    1 1/2 (8 oz) pkgs of Philadelphia Fat Free Cream Cheese, softened
    3/4 cup Kraft Shredded 2% Milk Mexican Four Cheese Blend


Preheat oven to 350 degrees.
Arrange the mushroom caps side-by-side in a greased baking dish or on a baking sheet. Chop the stems of the mushrooms. (Note: I like to "core" the mushroom slightly to make room for the stuffing. I include the "cored" portion with the stems when chopping them.)
Saute the mushroom stems, scallions and garlic in a large skillet over medium heat until tender. Add the bacon bits and reduce the heat. Stir in the cream cheese until melted. Add salt, as desired.
Remove from heat. Spoon the cheese mixture into the mushroom caps. Sprinkle with cheddar cheese and bake for 15 minutes.
Serving = 1 mushroom

Number of Servings: 64

Recipe submitted by SparkPeople user AIMEEFLA.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This was sensational! I will most definitely be making this again! I was out of cream cheese, but substituted laughing cow french onion. It was creamy and wonderful, and tasted like it was the full fat version. This one is a keeper! Thanks! - 3/15/10

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  • I've made these twice and they are absolutely delicious, but the mushrooms always come out soggy and leave a lot of liquid on the plate. Next time I'm going to try baking the mushrooms separately and then adding the mixture just long enough to melt the cheddar cheese on top. - 11/14/12

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  • I really enjoyed these mushrooms. I made them tonight for our appetizer and we loved them. A few things I did differently -- I'm not a huge portobello fan so used smaller stuffing mushrooms instead. Loved the above substitutions too and will try those. Anyway, thank you! - 7/5/10

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  • Made these for an Oscar party and they were gone in 20 minutes! Taste every bit as good as the whole fat recipe! I didn't use nearly as much cream cheese as this called for, though. It would have made way too much filling. - 3/9/10

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  • I took these to a party last night and got rave reviews!! I will definitely make them again!! - 10/18/09

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  • Very good, I'll have to try bigger mushrooms next time. - 4/2/09

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  • I made this recipe to take to MDH's club appreciation potluck dinner. It earned many compliments, in fact, the president of the club stood up to start the business portion of the meeting, and the first thing he said was "Whoever made the stuffed mushrooms, could you give my wife the recipe?"!!! - 2/9/09

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  • I have made the fat version of these now I can make the lowfat version. Mahalo - 9/21/08

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  • I used garlic and herb cheese spread in lieu of the cream cheese. The garlic and herbs really gives it a "kick". Thanks. - 7/25/08

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  • This recipe is awesome! You cannot tell 1 bit that there were fat-free ingredients used. The mushrooms taste every bit as good as the "fat" version. :) I would definitely make these for a party and I'm sure the guests would never even realize they're eating a less-fattening version. Yummy! :) - 7/20/08

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