Gouda and Bacon Stuffed Mushrooms

These Gouda and Bacon Stuffed Mushrooms, made with your basic white button mushroom, are a hearty, crowd-pleasing party appetizer. Stuff them ahead and bake them when ready. Your guests won't be able to have just one!

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 16 stuffed mushrooms

Ingredients

  • 1 pound white button mushrooms, thoroughly cleaned
  • 8 strips bacon (not thick cut)
  • 1/2 yellow onion, diced
  • 8 ounces gouda cheese, grated
  • 1/2 cup bread crumbs
  • 1/2 teaspoon dried thyme

Method

1 Preheat your oven to 400˚F.

2 Cut the stems out of the mushrooms: Use a small paring knife to cut the stems out of each mushroom. Make a good-sized divot in the mushrooms, but make sure to leave enough mushroom around the edges to hold the filling. Finely dice the stems and cored bits.

3 Cook the bacon: Meanwhile, add bacon to a medium or large skillet over medium heat. Cook until bacon is browned and crispy, about 6 to 7 minutes. Remove the cooked bacon, leaving the grease, and chop into tiny bits.

4 Cook the filling ingredients: Add the chopped mushroom cores, diced onions, and thyme to the skillet with the reserved bacon grease. Sauté the filling ingredients over medium heat until the onions are soft, about 5 minutes. Remove from heat and stir in breadcrumbs and chopped bacon. Let cool.

Stuffed mushrooms filling for party appetizerStuffed mushrooms filling

5 Add the gouda: After mixture has cooled slightly, stir in the grated gouda cheese.

Grated cheese for gouda stuffed mushrooms recipe

6 Stuff the mushrooms: Line up the cored mushrooms in a baking dish that has been lightly oiled to prevent sticking. Spoon about 2 heaping tablespoons of the filling into each mushroom, piling it high and packing it in. It’s okay if the mushrooms are almost overflowing. You should use all the filling!

7 Bake the mushrooms: Bake the stuffed mushrooms for 20 minutes at 400˚F. Let cool slightly before serving.

Stuffed mushrooms can be made completely in advance and reheated in a 350˚F oven until warmed through. They keep fine in the fridge for up to 3 days.