If you’re looking to impress your guests, make these easy blue cheese and bacon stuffed mushrooms. The combo of blue cheese and bacon sends these stuffed mushrooms into a whole other orbit.
Any time I’m invited to a cocktail party, there’s a corner of my brain secretly hoping they will serve stuffed mushrooms.
Let’s face it… we all could easily pop a dozen of those suckers because they are so ridiculously good!
And the best part is they are so much easier to make than you can imagine!
This recipe uses fresh ingredients and is baked until melted together to create an appetizer no partygoer will forget.
It’s got chunks of blue cheese, fresh chives, crisp onions, earthy mushrooms and, of course, bacon. You can’t forget the bacon.
This perfectly mixed snack is something nearly everyone can enjoy.
From little ones loving the bacon bits on top to the hard-to-impress visitors, this dish screams bite-size perfection for all.
These mushrooms are easy to make and a light bite for anyone looking for a quick snack.
It’s so easy to make for a big hungry crowd as it yields 24 servings.
Need more snacks? Double it and get the party started with a delicious finger food that will melt in your mouth.
Make your party appetizers something to talk about. Just don’t talk with your mouth full!
Blue Cheese and Bacon Stuffed Mushrooms
A special thanks to www.culinary.net for this mouth watering idea!
Ingredients for Blue Cheese and Bacon Stuffed Mushrooms
- 24 large fresh portabello mushrooms
- 1 carton (8oz) spreadable chive and onion cream cheese
- 1 cup (4oz) crumbled blue cheese
- 4 green onions, chopped
- 2 garlic cloved, minced
- 3/4 cup bacon bits, divided
Directions for Blue Cheese and Bacon Stuffed Mushrooms
Step 1: Preheat oven to 375°F.
Step 2: Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
Step 3: Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
Step 4: Spoon cream cheese mixture into mushroom caps.
Step 5: Bake for 18-22 minutes or until mushrooms are tender.
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Please note, this recipe was adapted from Taste of Home.