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Bacon Rosemary Stuffed Mushrooms

These delightful bite-sized appetizers are filled with a savory mixture of crispy bacon, fragrant rosemary, and creamy Edam cheese, making them the perfect finger food for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the stuffed mushrooms
  • 8 ounces package mushrooms, stems removed and chopped (reserve the caps)
  • 4 slices bacon, chopped Cook until crispy
  • 1.25 cups shredded Edam cheese Can substitute with Gouda or similar creamy cheese
  • 2 tablespoons butter For sautéing
  • 1 medium onion, chopped
  • 2 sprigs fresh rosemary, chopped

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet over medium heat, melt the butter. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
  3. Add the chopped mushroom stems and cook until they soften, around 5 to 7 minutes.
  4. In a separate large skillet, cook the chopped bacon over medium-high heat until it’s crispy, about 10 minutes. Drain excess grease on paper towels.
  5. Mix the cooked bacon into the mushroom mixture, then stir in the shredded Edam cheese and chopped rosemary until everything is well combined.
  6. Fill each mushroom cap generously with the filling mixture and place them on a baking sheet.
  7. Bake in the preheated oven until the filling is lightly browned and the cheese has melted, about 15 to 20 minutes.

Notes

For an elevated flavor, try adding garlic or red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen uncooked.