Garlic-Herb Cheese and Bacon Stuffed Mushrooms

I’ve made different versions of stuffed mushrooms, but these are the easiest, combining three ingredients into a delicious little bite. They are simple enough to make on a weeknight if you’re craving a little indulgence. They can also be assembled in advance for a party, popped into the oven just before your guests arrive.

Garlic-Herb Cheese and Bacon Stuffed Mushrooms

For this recipe, button or cremini mushrooms work equally well. I prefer small to medium sized mushrooms for a better mushroom to filling ratio. You lose the “pop-in-your-mouth” effortlessness with the mushrooms labeled as “stuffing” mushrooms – they are just too big.

The flavor workhorse (and shortcut) is the garlic-herb cheese. It contains all the seasonings in one package. Combine with bacon and finely chopped mushroom stems and that’s the filling, done. Once you fill the mushroom caps, you can store them in the refrigerator for a couple of days. Otherwise it's into the oven, ready for you in about 15 minutes.

mushroom, bacon, Boursin, garlic-herb cheese
Yield: 6
Author: She's Almost Always Hungry
Garlic-Herb Cheese and Bacon Stuffed Mushrooms

Garlic-Herb Cheese and Bacon Stuffed Mushrooms

These three-ingredient stuffed mushrooms are easy to make and even easier to eat. They are perfect for a party.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min


  • 1 pound cremini or button mushrooms
  • 1 box (5.2 ounces) soft garlic-herb cheese like Boursin, room temperature
  • 3 slices bacon, chopped


  1. Preheat oven to 350°F.
  2. Fry bacon until browned and crisp. Remove bacon and drain on a paper towel. Reserve bacon drippings.
  3. Lightly coat the bottom of a baking sheet with some of the bacon drippings.
  4. Clean mushrooms and carefully remove the stems, keeping the cap intact (it's okay if the stems break apart).
  5. Finely chop the mushroom stems and mix them with the garlic-herb cheese and bacon.
  6. Use a spoon to stuff the mushroom caps with the filling. Place the mushrooms in a single layer on the baking sheet.
  7. Bake the mushrooms for 15 minutes (may need more time if mushrooms are large). Remove from the baking sheet and serve.


You can make these ahead, storing the mushrooms after they've been stuffed. They will keep in the refrigerator for a few days. Bake them in a preheated oven just before serving.

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Nutritional information calculated using the recipe calculator on

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