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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.
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  • 8 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 small to medium size tomato diced
  • 1/3 cup diced mozzarella cheese
  • 1/4 cup panko bread crumbs


  • 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.