Stuffed mushrooms with Parmesan and bacon

From Cookipedia

Stuffed mushrooms with Parmesan and bacon
Ready for the oven
Servings:Serves 2
Calories per serving:395
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

Best recipe review



I always make these too big, then eat them all. Piggywig!

Paul R Smith

These make a great starter or an accompaniment to a main meal. Beware, they are moorish and very filling. I was in such a rush to eat these that I couldn't wait long enough to photograph the finished product! Next time...


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 175°C (350°F - gas 4)


  1. Brush the mushrooms clean, don't wash them.
  2. Remove the stems from the mushrooms and finely chop them.
  3. Combine the butter,a Jamie Oliver sized glug of olive oil and the garlic in a small pan and heat until it foams, reduce the heat and sauté for a few minutes, don't let it burn.
  4. Add the spring onions and mushroom stems and gently fry for about 3 minutes.
  5. Stir in the home smoked bacon and breadcrumbs and heat for a minute
  6. Remove from the heat and stir in the parsley
  7. Pack the mushrooms with this mixture and top with Parmesan cheese then lay them out on a greased oven tray.
  8. Pour a capful of brandy or sherry in each and top with a pinch of salt and a glug of olive oil
  9. Bake for 15 minutes
  10. Serve immediately


Instead of home smoked bacon you can use a similar good quality ready-to-eat meat such as parma ham, Prosciutto or even salami.

You can also use normal bacon. If you do, cook it properly first by frying with the mushrooms. Use dry cured bacon though, or you will find everything swimming in water!

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