Bacon Wrapped Mushrooms

square photo of a plate of stuffed mushrooms in bacon

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!

Course Appetizer

Cuisine American

Keyword bacon appetizer, bacon wrapped mushrooms, stuffed mushrooms

Prep Time 10

Cook Time 20

Total Time 30

Servings mushrooms

Calories 105kcal

Author Elaine Benoit

Equipment

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

Notes

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.

Nutrition