Bacon-Wrapped Cheddar Stuffed Mushrooms

These bacon-wrapped stuffed mushrooms are the ultimate hearty appetizer! Large mushrooms are filled with melted cheddar cheese, wrapped in crispy bacon, and baked with fragrant rosemary until golden, juicy, and delicious.

Ingredients

• 12 large mushrooms, such as portobello or large white mushrooms
• 6 slices bacon, cut in half
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Clean the mushrooms and gently remove the stems. Pat the mushroom caps dry.
3. Place the mushroom caps on the prepared baking sheet. Drizzle lightly with olive oil.
4. Season the mushrooms with garlic powder, black pepper, salt, and chopped rosemary.
5. Fill each mushroom cap generously with shredded cheddar cheese.
6. Wrap each stuffed mushroom with half a slice of bacon, securing it with a toothpick if needed.
7. Bake for 20–25 minutes, or until the bacon is crisp and the cheese is melted and bubbling.
8. For extra-crispy bacon, broil for 1–2 minutes at the end, watching carefully.
9. Let the mushrooms rest for a few minutes before serving.

Tips

• Use thick-cut bacon for a heartier bite.
• For extra flavor, add a little minced garlic or chopped green onion to the cheese filling.
• If using very large portobello mushrooms, increase the baking time by a few minutes.
• Serve hot as an appetizer, party snack, or side dish.