Cheesy Bacon-Stuffed Mushroom Bites

Name: Cheesy Bacon-Stuffed Mushroom Bites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Swiss, American
Ingredients: 1 tbsp All-Purpose Flour; 4 slices Bacon; 0.25 tsp Black Pepper; 3 tbsp Butter; 1 pinch Cayenne Pepper; 3 tbsp Grated Parmesan Cheese; 0.25 cup Green Onion; 0.25 cup Milk; 1 tsp Minced Garlic; 24 oz Mushrooms; 6 whole Olives; 0.5 tsp Salt; 4 slices Sliced Swiss Cheese

Appetizer 🧄Side Dish 🥗Snack 🍿 Swiss 🇨🇭American Low-Carb Sugar-Free Comfort-Food

Cheesy Bacon-Stuffed Mushroom Bites pack tender caps with a creamy, smoky filling dotted with black olives and green onion. The combination of Swiss-style American cheese and Parmesan melts into a rich, peppery mixture with a hint of cayenne heat—perfect for party trays, holiday spreads, or game-day snacking. Serve warm for a satisfying, two-bite appetizer that disappears fast.

Prep20 mins
Cook30 mins
Serves6
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Place the bacon in a large skillet and cook over medium-high heat, turning now and then, until evenly browned, about 10 minutes. Transfer the bacon slices to paper towels, keeping the bacon drippings in the skillet. Crumble the bacon once cooled.
3

Remove the stems from the mushrooms and set the stems aside. Arrange the mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
4

Chop the mushroom stems; cook and stir the chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until the stems release their liquid, about 5 minutes. Add the garlic, salt, black pepper, and cayenne pepper; stir to coat.
5

Tilt the skillet slightly; push the vegetable-bacon mixture to one side, letting the bacon drippings pool on the other. Whisk the flour into the bacon drippings until smooth and paste-like; slowly stir in the milk until the gravy is smooth. Stir the vegetable-bacon mixture into the gravy. Add the American cheese and Parmesan cheese; cook and stir until the cheeses melt, about 5 minutes. Spoon the filling into the mushroom caps.
6

Bake in the preheated oven until the mushrooms are tender and the filling is lightly browned, about 20 minutes. Remove the mushrooms from the baking sheet and cool on a platter for 2 minutes before serving.