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Bacon, Cheese and Vegetable Stuffed Mushrooms

Mushrooms stuffed to the brim and then some.

Bacon and Vegetable Stuffed Mushrooms on plate

Have you ever arrived at a party or get-together a little bit late when the appetizers have been sitting out for a while?

Unless the appetizers are being kept warm somehow, they tend to cool off pretty quickly.

This is one of those appetizers that’s still delicious when it’s at room temperature.

The mushrooms in this recipe are stuffed to the brim and then some with a combination of vegetables, bacon, cheese and panko bread crumbs.

You know when each ingredient is good on its own, it’s going to taste really good when they are all combined.

These overstuffed mushrooms make a wonderful appetizer, side dish or light main dish.

Here are more appetizers you may like “Twice-Baked Browned Butter and Cheese Potato Cups“, “Sautéed Mushrooms, Pepperoni & Bell Peppers” and “Brie and Olive Tapenade Nachos“.

Let’s check out the ingredients.

Bacon and Veggie Stuffed Mushrooms Ingredients

White mushrooms, zucchini, garlic, onion, Serrano pepper, kale, real bacon bits, mozzarella cheese (or string cheese), olive oil, panko bread crumbs, salt, pepper and oregano

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 350 degrees F.

Chopped onions on cutting board

Dice the onions…

Chopped onions in bowl

…and add them to a medium size bowl.

Chopped zucchini on cutting board

Then,

Add chopped zucchini to bowl

dice the zucchini…

Chopped zucchini in bowl

…and add it to the bowl.

Diced garlic on cutting board

Dice the garlic and you guessed it,

Diced garlic in bowl with zucchini

add it to the bowl.

Diced serrano pepper on cutting board

Dice the Serrano pepper and into the bowl it goes.

Stems removed from mushrooms on plate

After cleaning the mushrooms, remove the stems.

If the mushrooms are fresh the stems should just snap off.

Chop mushroom stems on cutting board

Dice the stems and into the bowl they go.

Skillet on burner on stove top

Next, heat a medium size skillet on medium heat,

Add olive oil to skillet

and add the olive oil.

Saute chopped vegetables in pan

Then add the diced veggies to the pan.

Season chopped vegetables in pan

Add the salt, pepper, and stir.

Season chopped vegetables in pan

Add the oregano and stir.

Chop kale on cutting board

Chop the kale,

Chopped kale in skillet with vegetables

and add it in with the veggies.

Stir chopped vegetables in skillet

Stir and cook until the kale starts to turn a darker color (about 3 or 4 minutes).

Cooked vegetables in bowl

Remove the veggies from the pan and put them back into the bowl they were in (it’s okay to reuse the bowl since there wasn’t any raw meat or eggs in it).

Chopped bacon bits on cutting board

Dice the bacon…

Chopped tomatoes on cutting board

…the tomatoes,

Chopped tomatoes and vegetables in bowl

and add them to the bowl.

Diced cheese and vegetables in bowl

Dice the mozzarella cheese and into the bowl it goes.

Add bread crumbs to vegetables in bowl

Add the panko bread crumbs…

Stir vegetables cheese and bread crumbs in bowl

and mix all of the ingredients together.

Stir bread crumbs and vegetables in bowl

Okay, time for some stuffing.

Stuff mushrooms with diced vegetables and cheese

Gently stuff the mushrooms…

Stuff mushrooms with vegetables and cheese

so that the stuffing is in a mound over the mushroom.

Bacon and Vegetable Stuffed Mushrooms on cutting board

There should be enough stuffing to “overstuff” each mushroom.

Bacon and Vegetable Stuffed Mushrooms on plate

Place each stuffed mushroom on an ungreased cookie sheet.

Bacon and Vegetable Stuffed Mushrooms on pan

Bake uncovered in a preheated oven until the cheese melts (about 10 to 15 minutes).

Bacon and Vegetable Stuffed Mushrooms on pan

Serve while warm.

Bacon and Vegetable Stuffed Mushrooms on plate

And they are also delicious if they cool off a bit.

Bacon and Vegetable Stuffed Mushrooms on plate

Thank you so much for stopping by CCC!

More Recipes with Mushrooms You May Like:

Salmon Marsala with Mushrooms and Brown Rice

Mushrooms and Penne in Wine Sauce

Easy Traditional Pizza

Mushrooms and Marinara Pasta

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Bacon Stuffed Mushrooms

Bacon, Cheese and Vegetable Stuffed Mushrooms

These overstuffed mushrooms make a delicious appetizer, side dish or light main dish.
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Stuffed Mushrooms
Servings: 2

Ingredients

  • 7 large fresh white mushrooms cleaned
  • 1 tablespoon olive oil
  • 1/4 cup diced onion
  • 2/3 cup diced zucchini
  • 2 cloves of garlic diced
  • 1 Serrano pepper diced
  • 1 teaspoon dried oregano
  • 4 dashes salt
  • 4 dashes ground black pepper
  • 1 large leaf of kale chopped
  • 2 tablespoons real bacon bits
  • 1 tomato diced
  • 1/4 cup diced mozzarella cheese
  • 1/4 cup panko bread crumbs

Instructions

  • Preheat the oven to 350 degrees F. 
  • For the Vegetables - In a medium size bowl, add the onions, zucchini, garlic, and Serrano pepper. Set aside. 
  • For the Mushrooms - Remove the stems from the mushrooms.  If the mushrooms are nice and fresh the stems should just snap off.  
  • Dice the stems and add them to the bowl with the vegetables.
  • Sautéing the Vegetables - Heat a medium size skillet on medium heat, and add olive oil and the vegetables from the bowl.
  • To the pan, add salt, pepper, and oregano. Stir together and sauté while stirring occasionally for 7 minutes. 
  • To the pan, add the chopped kale and stir. Sauté until the kale starts to turn a darker color (about 3 or 4 minutes). 
  • Preparing the Filling - Transfer the vegetables from the pan back into the bowl they were in.  
  • To the bowl, add bacon bits (dice the bacon if necessary), tomatoes, mozzarella and panko bread crumbs. Stir together.
  • Stuffing the Mushrooms - Gently stuff the mushrooms with the filling so that the stuffing is in the shape of a mound on top of the mushrooms.  There should be enough stuffing to “overstuff” each mushroom.
  • Place each stuffed mushroom on an ungreased cookie sheet.  
  • Bake uncovered in a preheated oven until the cheese melts (about 10 to 15 minutes). 
  • Serve warm.
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6 Comments

  1. This is so tempting !
    I think I’ll try to make it very soon…

  2. Yummy! The perfect snack or appetizer 🙂 Your photographs are stunning and the vibrancy of them is making me crave these little beauties even more!

  3. Such a great recipe for an upcoming long weekend! I absolutely love the combination of flavours, they all go so perfectly with mushrooms. Thanks for sharing, it will certainly get some use this weekend…

    -Shannon