Bacon and leek stuffed mushrooms
Delight your taste buds with these savory bacon and leek stuffed mushrooms. Creamy blends of goat cheese and cream cheese, combined with crispy bacon, fresh leeks, and perfectly seasoned with butter, salt, and pepper. An irresistible appetizer or side dish!
- 12 Mar 2025
- Cook time 15 min
- Prep time 10 min
- 2 Servings
- 8 Ingredients
Bacon and leek stuffed mushrooms are a delicious and savory appetizer or side dish perfect for any occasion. Combining the earthy flavor of mushrooms, creamy cheeses, and the savory taste of bacon, this recipe is sure to impress your guests and tantalize your taste buds.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and finely chop them. Set the mushroom caps aside.
- Finely chop the leeks.
- Cut the bacon into small pieces.
- In a medium skillet over medium heat, cook the chopped bacon until it’s crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
- In the same skillet, add 1 tablespoon of butter and melt it over medium heat.
- Add the finely chopped leeks and mushroom stems to the skillet. Cook until the leeks are tender and translucent, about 5 minutes.
- Season with a dash of salt and black pepper, then remove from heat.
- In a medium mixing bowl, combine the cooked bacon, sautéed leeks and mushroom stems, cream cheese, and goat cheese. Mix well until all ingredients are thoroughly combined.
- Arrange the mushroom caps on a baking sheet lined with parchment paper or lightly greased.
- Spoon the cheese and bacon mixture into each mushroom cap, pressing down slightly to ensure they are well-filled.
- Place the stuffed mushrooms in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Remove the mushrooms from the oven and let them cool slightly before serving. Arrange them on a serving platter and enjoy!
Tips:
- Choose large, firm mushrooms to ensure they hold up well during baking and can accommodate the filling.
- Pre-cook the bacon to your desired level of crispiness before incorporating it into the filling.
- For a creamier filling, use softened cream cheese and goat cheese to make mixing easier.
- Make sure to finely chop the leeks to ensure even cooking and distribution throughout the filling.
- Season the mushroom caps with a little salt and pepper before stuffing them to enhance their flavor.
- Feel free to experiment with additional ingredients, such as herbs or different types of cheese, to customize the recipe to your liking.
By following these steps, you’ll create a mouthwatering dish that will be a hit at any gathering. The combination of crispy bacon, tender leeks, and creamy cheeses stuffed into mushrooms is a treat you won't want to miss.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 530kcal | 26% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 1.25g | 3% |
| Sugar 6g | 6% |
| Fat | |
| Fat 40g | 47% |
| Saturated 24g | 77% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 400ug | 44% |
| Choline 54mg | 10% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.92mg | 71% |
| Vitamin B3 7mg | 41% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 4.43mg | 5% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.72mg | 80% |
| Iron, Fe 1.91mg | 17% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 480mg | 38% |
| Potassium, K 710mg | 21% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 930mg | 62% |
| Zinc, Zn 1.89mg | 17% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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