Appetizers, Holiday Appetizers, Winter
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Stuffed Mushrooms

December is here! Wow- where did this year though? I’m not complaining though…2016 was a complete disaster and the only thing we should remember is #Harambe.

Anyways, I am very excited to announce that I have a fun theme for this month on Season & Serve. Every Thursday I will be posting a holiday appetizer recipe that uses seasonal ingredients that can be served at any festive party. And I have a hashtag for it…ready? #AppyHolidays! So cute and festive, right? Be sure to follow me on WordPress and on social media to keep up with these appy recipes plus other exciting and delicious late fall/ early winter meals.

Now, to my first #AppyHolidays! recipe- Stuffed Mushrooms! They are the perfect little appetizer that your guests can pop right into their mouths and savour during a cocktail party or right before the big meal on Christmas Day. They are also very easy to make and can be served straight out of the oven or at room temperature- these stuffed mushrooms are fabulous either way!


Servings: 12

Difficulty: Easy

Prep Time:  5 minutes   |   Cook Time: 25 minutes   |   Total Time: 30 minutes


  • 12 medium-sized crimini mushrooms
  • 2 slices of bacon
  • 1/2 teaspoon pepper
  • 1/2 teaspoon fresh sage, chopped
  • 1/2 teaspoon fresh oregano, chopped
  • 1 teaspoon grated Parmesan cheese
  • 2-3 teaspoons panko breadcrumbs
  • 1 teaspoon olive oil


Preheat oven to 350 degrees F. Begin by using a damp paper towel to remove any excess dirt from the mushrooms. Remove the mushrooms stems by gently pulling them out and chop them finely. Chop the bacon into similar sized pieces.

Heat a frying pan over medium-high heat. Add the mushrooms, bacon, and pepper and fry until the mushrooms are soft and bacon is cooked, about 4-5 minutes. Remove from heat and stir in the chopped sage, oregano, Parmesan, and olive oil. Leave the mixture to cool slightly.

Place the mushroom caps on a parchment lined baking sheet. Spoon in approximately 1 teaspoon of the breadcrumb mixture into the mushroom cap. Repeat for all the remaining mushrooms.

Place in the oven and cook for 20-22 minutes or until the mushrooms have softened and the breadcrumbs are crisp. Let cool slightly and serve.


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