Skip to main content

Oregon Blue Bacon Stuffed Mushrooms

Savory morsels of winter-themed deliciousness are a tempting side dish or appetizer. Cremini mushrooms have a meaty flavor that supports the smokey bacon and full-bodied complexity of Oregon Blue cheese.

Oregon Blue Bacon Stuffed Mushrooms


  • 12 large cremini mushrooms
  • 2 slices thick sliced bacon
  • ½ c. onion, minced
  • ½ c. panko or breadcrumbs
  • 3.5 oz. Oregon Blue, crumbled
  • ¼ c. parsley, chopped


  1. Preheat oven to 350 degrees.
  2. Wipe mushrooms with a damp cloth to clean. Remove stems and set caps aside in a medium casserole. Coarsely chop stems.
  3. Heat a large skillet to medium. Using kitchen shears, snip bacon into bite sized pieces into the skillet and cook until fat renders, about 3-4 minutes. Drain most of the fat, allowing about 2 tsp. to remain. Add onion and cook for 3 minutes. Add chopped mushroom stems and cook an additional minute.
  4. Remove from heat and allow to cool for a few minutes. Stir in panko, crumbled Oregon Blue cheese and parsley. Mix until well combined. Stuff each mushroom with an equal amount of stuffing.
  5. Bake in medium casserole dish 15-18 minutes until mushrooms are cooked through and topping is golden brown. Serve immediately.