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Fraser Valley Cooks | Stuffed Mushrooms

Stuffed "Cupcake" Mushrooms
with applewood smoked bacon

This is a hit for the whole family, kids and adults alike! My kids love that these savory bundles of flavor and texture contrast resemble cupcakes. The adults love the contrast of flavor and textures offer up by the earthiness of the mushrooms and the smooth sweet cream cheese and the smokiness of the Applewood smoked bacon.

Curious about the “cupcake” name? The first time I made these I was walking back to the dining room table and my four-year-old son Jacob said…. Mmmm mmm Cupcakes Daddy!
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Recipe for Stuffed “cupcake” Mushrooms
with Applewood smoked bacon


  • 10-12 large button mushrooms
  • 1 tbsp. minced garlic
  • 1 tbsp. bacon drippings
  • Olive oil
  • 8 oz. cream cheese softened
  • ¼ cup pepper jack cheese
  • ½ tsp. onion powder
  • Salt
  • Pepper


  • Chives
  • 2 slices Applewood bacon


  1. First you’ll need to clean and destem the button mushrooms. To destem the mushrooms gently rock the stem back until it release from the top of the mushroom. I then trim the bottom of the mushroom to create a bowl for the stuffing to be placed.
  2. Finely dice the stems and any trimming from the bottom of the mushroom.
  3. Oil a baking sheet and place the freshly cleaned and trimmed button tops on the sheet. Salt, pepper and drizzle olive oil over the tops.
  4. You’ll need to preheat the oven to 350 degrees now.
  5. In a medium nonstick skillet, over medium heat, cook the bacon until crisp, set aside the bacon on a paper towel to remove any grease.
  6. Drain all but one tablespoon of the bacon grease from the skillet add one tablespoon of olive oil to the skillet and return the heat.
  7. Add the finely diced mushroom and minced garlic to the skillet and cook over medium heat until softened through, about 5-8 minutes. Remove from heat and allow to cool
  8. Place the softened cream cheese in a bowl and ship with a hand mixer until light and fluffy, gently add in the cooled mushroom, minced garlic, pepper jack cheese, onion powder until well combined.
  9. Stuff the mushroom tops with the mixture and place back on the baking sheet and in the preheated oven. Cook for 20-30 minutes until the mushrooms and stuffing is cooked through.
  10. Remove from the oven and allow mushrooms to rest for 3 minutes.
  11. Place on a platter and garnish with bacon and chives.


whole mushrooms and knife
whole mushrooms and knife
Mushrooms ready for stuffing
Mushrooms ready for stuffing
Fraser Valley Cooks....
Philip Vandernail

Philip Vandernail is a husband, father, home cook and the publisher of Visit Winter Park Magazine

Fraser Valley Tips

You can grow chive plants outdoors here in the summer. Plant where they will receive a mix of sun and shade throughout the day and are protected from critters. We have an indoor herb garden so we can enjoy fresh herbs all year long.

Cut chives

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