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Bacon Blue Cheese Stuffed Mushrooms with Hot Sauce

Creamy bacon-stuffed baby bella mushrooms filled with blue cheese and cream cheese, drizzled with a spicy blue cheese hot sauce and baked to golden perfection.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20 stuffed mushrooms
Course: Appetizer, Dinner
Cuisine: American
Calories: 59
Ingredients Equipment Method Notes

Ingredients
  

  • 20 baby bella mushrooms stems removed
  • 8 oz cream cheese softened to room temperature
  • 1 egg yolk
  • 5 oz blue cheese crumbled
  • 1 green onion thinly sliced
  • 4 strips bacon cooked and crumbled
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1 pinch black pepper
  • 2/3 cup chunky blue cheese salad dressing
  • 1/3 cup Frank's Red Hot sauce adjust to taste
  • chopped green onion for garnish

Equipment

  • 9x13 inch casserole dish
  • Medium mixing bowl
  • Small measuring cup

Method
 

  1. Preheat your oven to 375 degrees F. Set out the cream cheese to soften at room temperature for 15 to 20 minutes while you prep the mushrooms.
  2. Remove the stems from all 20 baby bella mushrooms by pressing your thumb in and twisting firmly. Discard the stems. Rinse the mushroom caps and lay them cap-side down in a 9x13 inch casserole dish.
  3. In a medium bowl, beat together the softened cream cheese and egg yolk until completely smooth with no lumps.
  4. Add the crumbled blue cheese, sliced green onion, crumbled bacon, minced garlic, salt, and pepper. Stir until fully combined.
  5. Spoon the filling generously into each mushroom cap and distribute evenly.
  6. In a small measuring cup, stir together the blue cheese dressing and Frank's Red Hot sauce. Adjust ratio to taste. Drizzle evenly over all stuffed mushrooms.
  7. Bake at 375 degrees F for 20 minutes until the tops are golden brown and bubbly. Rest for 2 to 3 minutes, garnish with chopped green onion, and serve warm.

Notes

Adjust the hot sauce to blue cheese dressing ratio to match your spice preference. Filling can be made up to 24 hours ahead and refrigerated. Reheat leftovers in the oven at 350 degrees F for 8 to 10 minutes.