Swamp Goblins

Creamy, savory bacon-and-cheese stuffed mushrooms that are perfect for any occasion, from weeknight appetizers to party platters.

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Prep Time 15

Cook Time 18

Total Time 33

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Mushroom Caps

20 large large white or cremini mushrooms, stems removed

Filling Ingredients

4 oz cream cheese, softened Use room-temperature for easy mixing.
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese Optional garnish: extra grated Parmesan.
4 slices bacon, cooked and crumbled Crisp bacon adds contrast.
2 tablespoons mushroom stems, finely chopped Chop stems finely to avoid sogginess.
2 cloves garlic, minced Fresh garlic = bigger flavor.
2 tablespoons green onions, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil For sautéing mushroom stems.
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Method

Preparation

Preheat the oven to 375°F (190°C) and line a baking sheet.
Heat a small pan and sauté the chopped mushroom stems in olive oil for about 3 minutes until they release moisture and start to brown.
In a mixing bowl, combine cream cheese, mozzarella, Parmesan, crumbled bacon, sautéed stems, minced garlic, green onions, parsley, garlic powder, black pepper, and salt. Stir until smooth and well mixed.
Pat the mushroom caps dry with a paper towel to ensure they roast and do not steam.
Stuff each cap with a generous spoonful of the cheese-bacon blend and arrange them snugly on the baking sheet.

Cooking

Bake for about 18 minutes or until the caps are tender and the tops are golden with slightly crisped edges. Optional: switch to broil for 1 minute for extra browning.
Serve warm.

Notes

You can prepare ahead by assembling, covering, and refrigerating for up to 24 hours. Add a couple of minutes to bake time if baking straight from the fridge.