Bacon Wrapped Mushrooms
These bacon wrapped mushrooms are simple, easy to make, and bursting with flavor. Just pop them into an oven or air fryer and enjoy a melt-in-your-mouth appetizer or snack!
What I love most about these mushrooms wrapped in bacon is combining three of my favorite things – bacon, crab dip, and mushrooms.
Another thing I love about this recipe is that it’s super easy to make. And the taste? Incredibly good!
Most people stuff their mushrooms with just cream cheese, but I take it up a few notches by adding my crab dip which indeed does contain cream cheese. YUM!
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Helpful tips
- Count your mushrooms before you start the recipe and take out the same amount of toothpicks so you don’t have to take them out with bacon fingers.
- I use thick sliced bacon, but you can use regular sliced bacon. I would not recommend thinly sliced bacon.
- You will be cutting each piece of bacon in half. You will probably have some leftover. If it is only a piece or two, I lay it on the foil to cook with the appetizer.
- Don’t stress when the filling melts and spreads. I love that it does that and enjoy scooping the dip off the foil. And eating it.
- Warm crab dip is a fun appetizer that goes well with bacon and mushrooms. I usually make this bacon mushroom wrap appetizer with any leftover dip I have. I look forward to it every time.
- White mushrooms or portobello mushrooms will both work for this recipe.
- If you don’t want to make crab dip, though believe me you’ll miss out, you can also use plain softened cream cheese instead.
- Clean the mushrooms with either a vegetable brush, dry paper towel, or as my friend does, by running water over them in a colander. Remove the stems and set them aside for another recipe.
How to make bacon stuffed mushrooms
Pre-step
Line a medium jelly roll pan with aluminum foil. Clean the mushrooms with a vegetable brush to get any dirt off them and remove the stems. (Save to put in a soup or fry them up for a delicious snack.)
Preheat the oven to 400 degrees Fahrenheit.
Step one
Gather the ingredients – bacon, crab dip, and mushrooms.
Step two
Take a teaspoon and spoon the crab dip mixture in each mushroom cap. I heap it so each mushroom looks like a ball.
Step three
Cut each piece of bacon in half. Place a stuffed mushroom on the foil. Drape a slice of bacon on the mushroom. Pick it up and secure the bacon to the mushroom with a toothpick. Place on the aluminum foil and make sure to leave a little space between each piece.
Repeat until all the mushrooms have been wrapped by the bacon.
Step four
Bake for 20 minutes. The bacon should be crispy and the mushrooms juicy and slightly soft.
Remember, the reason I heap the crab dip is, as it cooks, some of it will leak out of the bacon slices. But don’t worry. There is plenty of dip left in the mushrooms and you can eat the excess dip before anyone else.
If the bacon isn’t crispy enough for you, you can broil the bacon wrapped mushrooms on high for 2 minutes.
Transfer them to a serving plate.
Yum.
Let’s plate a few so we can eat them.
Time to take a bite.
Delicious!
I hope you enjoyed this bacon wrapped mushroom recipe. They are a real people-pleaser.
Other popular appetizers
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Bacon Wrapped Mushrooms
Ingredients
- 10 ounces bacon (I use nitrate free and uncured)
- 1 cup crab dip (approximate)
- 10 ounces white mushrooms (or baby bella – wiped cleaned and stems removed)
Instructions
- Line a medium jelly roll pan with aluminum foil. Preheat the oven to 400 F. Also count how many mushroom caps you have and take out the same amount of toothpicks.
- Take a teaspoon and fill each mushroom cap with crab dip. Make sure you heap the dip in the mushroom. Place each cap on the foil lined pan.10 ounces white mushrooms, 1 cup crab dip
- Cut each slice of bacon in half. Drape each half on a mushroom cap and wrap it around the cap. Secure the bacon with a toothpick.Repeat until all the mushrooms have been secured.
- Bake for 20 minutes. (If the bacon isn't crispy enough for you, move one of the oven racks close to the top of your oven and broil the mushrooms on high for 2 minutes.
- Some of the crab dip will leak out. Don't worry about it as there is plenty in the mushroom caps. (And you can eat all the dip that leaked.)
- Plate
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Count your mushrooms before you start the recipe and take out the same amount of toothpicks so you don’t have to take them out with bacon fingers.
- I use thick sliced bacon, but you can use regular sliced bacon. I would not recommend thinly sliced bacon.
- You will be cutting each piece of bacon in half. You will probably have some leftover. If it is only a piece or two, I lay it on the foil to cook with the appetizer.
- Don’t stress when the filling melts and spreads. I love that it does that and enjoy scooping the dip off the foil. And eating it.
- Warm crab dip is a fun appetizer that goes well with bacon and mushrooms. I usually make this bacon mushroom wrap appetizer with any leftover dip I have. I look forward to it every time.
- White mushrooms or portobello mushrooms will both work for this recipe.
- If you don’t want to make crab dip, though believe me you’ll miss out, you can also use plain softened cream cheese instead.
- Clean the mushrooms with either a vegetable brush, dry paper towel, or as my friend does, by running water over them in a colander. Remove the stems and set them aside for another recipe.
