If you’ve ever dreamed of a party appetizer that’s bold, creamy, smoky, and just downright addictive, your wish has come true with the Bacon Blue Cheese Stuffed Mushrooms with Creamy Hot Sauce Recipe. These bite-sized wonders bring together juicy baby bella mushrooms filled with a dreamy blend of cream cheese, tangy blue cheese, crispy bacon, and a kick of garlic, all bathed in a luscious blue cheese and hot sauce drizzle. Perfectly baked to golden perfection, each mushroom offers a glorious balance of savory, spicy, and creamy flavors that will have everyone reaching for seconds — and thirds!
Ingredients You’ll Need
Gathering your ingredients for this recipe is delightfully simple since each one plays a very important role in creating the perfect harmony of flavor and texture. From the hearty mushrooms to the spicy, creamy sauce, these essentials bring the dish to life.
- 20 baby bella mushrooms: These form the perfect sturdy base and have a deep, earthy flavor that complements the filling beautifully.
- 1 8-oz package cream cheese (softened): Creates a smooth, rich foundation for the filling that binds all the flavors together.
- 1 egg yolk: Adds richness and helps hold the filling firmly inside the mushrooms when baked.
- 5 ounces blue cheese: Brings that unmistakable bold tang and creaminess everyone loves in blue cheese dishes.
- 1 green onion: Adds a fresh, mild bite to cut through the richness.
- 4 strips bacon (cooked and crumbled): Provides crispy, smoky bursts of flavor that make this recipe unforgettable.
- 1 clove garlic (minced): Gives a gentle punch of savory depth without overpowering the mix.
- 1/4 teaspoon salt: Just enough to enhance and bring out all the other flavors.
- Dash of pepper: Adds a subtle warmth to the filling.
- 2/3 cup chunky blue cheese salad dressing: Used in the creamy hot sauce to add extra texture and flavor.
- 1/3 cup Frank’s Red Hot sauce: Injects the perfect amount of tangy heat for that irresistible spicy kick.
- Chopped green onion (to garnish): Adds a pop of color and fresh flavor just before serving.
How to Make Bacon Blue Cheese Stuffed Mushrooms with Creamy Hot Sauce Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375 degrees F so it’s ready to go when your mushrooms are stuffed. While the oven warms, take out the cream cheese to soften — this will make mixing much easier and give you that silky smooth texture we’re aiming for.
Step 2: Clean and Core the Mushrooms
Remove the stems from all the baby bella mushrooms by twisting them out gently with your thumb. This creates a perfect little cavity for the filling. There’s no need to scrub furiously — just a quick rinse or brush off will do since mushrooms soak up water quickly.
Step 3: Arrange the Mushroom Caps
Lay your mushroom caps top-down in a 9×13-inch casserole dish. This keeps them stable as you load them up and later bakes them evenly.
Step 4: Mix the Cream Cheese Filling
In a medium bowl, beat together the softened cream cheese and the egg yolk until the mixture becomes smooth and creamy. Next, stir in the blue cheese, chopped green onion, crumbled bacon, minced garlic, salt, and pepper until everything is perfectly combined.
Step 5: Stuff the Mushrooms
Use a spoon to fill each mushroom cap generously with the cheesy bacon mixture. Be sure to distribute it evenly so every bite has the perfect amount of filling waiting inside.
Step 6: Prepare the Creamy Hot Sauce
In a glass measuring cup, combine 2/3 cup chunky blue cheese salad dressing with 1/3 cup Frank’s Red Hot sauce. Stir well until blended — this sauce will drizzle over the mushrooms and give them that irresistible creamy heat.
Step 7: Bake to Perfection
Drizzle the creamy hot sauce evenly over each stuffed mushroom, making sure they get nice coverage. Bake in your preheated oven for about 20 minutes, or until the tops start to brown and the filling bubbles in all its glorious cheesy goodness.
How to Serve Bacon Blue Cheese Stuffed Mushrooms with Creamy Hot Sauce Recipe
Garnishes
Sprinkle chopped green onions on top after baking to add a fresh, crisp bite and a splash of vibrant color. The green really brightens the plate and complements the richness of the filling perfectly.
Side Dishes
Pair these stuffed mushrooms with crisp garden salads, crunchy vegetable crudités, or even a light pasta salad to balance the richness. They are also fabulous alongside classic comfort foods like baked mac and cheese or roasted potatoes.
Creative Ways to Present
Serve these beauties on a wooden charcuterie board surrounded by cured meats, olives, and artisan crackers for a stunning appetizer spread. Or pop them on skewers for easy, fun party finger food. Another idea is to serve them inside hollowed-out mini bell peppers for a colorful twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover stuffed mushrooms in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, and reheating only enhances the creamy, spicy goodness.
Freezing
This recipe is best enjoyed fresh, but you can freeze the uncooked stuffed mushrooms on a baking tray covered and then transfer them to a freezer-safe container for up to one month. Bake them straight from the freezer, just add extra baking time.
Reheating
Warm leftovers gently in a preheated 350-degree oven for about 10 minutes or until heated through to keep the filling creamy and the mushrooms tender without drying out.
FAQs
Can I use a different type of mushroom?
You certainly can! While baby bella mushrooms are ideal for their size and flavor, cremini or white button mushrooms also work well. Just make sure they are large enough to hold the filling.
Is it possible to make this recipe vegetarian?
To make it vegetarian, simply omit the bacon and add toasted walnuts or chopped sun-dried tomatoes for texture and flavor instead. The blue cheese and creamy filling will still shine.
How spicy is the creamy hot sauce?
The sauce has a pleasant moderate heat with a tangy kick from Frank’s Red Hot sauce, balanced by the cooling blue cheese dressing. You can adjust the ratio of hot sauce to dressing to suit your heat preference.
Can these be made ahead of time before baking?
Yes! Assemble the stuffed mushrooms and cover them tightly with plastic wrap. Store them in the fridge for up to 24 hours before baking. This makes it a perfect make-ahead appetizer.
What should I serve these with at a party?
They’re excellent alongside a charcuterie board, fresh veggies, or cocktails. Their size and flavor make them ideal finger food that pairs well with almost any drink or side dish.
Final Thoughts
Honestly, the Bacon Blue Cheese Stuffed Mushrooms with Creamy Hot Sauce Recipe is one of those dishes you’ll want to whip up again and again. The combination of smoky bacon, bold blue cheese, and that creamy spicy drizzle creates a flavor explosion everyone will rave about. Whether it’s for a casual night in or your next party, these stuffed mushrooms bring excitement to the table and a smile to every face. Give them a try — your taste buds will thank you!
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Bacon Blue Cheese Stuffed Mushrooms with Creamy Hot Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Bacon Blue Cheese Stuffed Mushrooms are a savory appetizer perfect for parties or gatherings. Baby bella mushrooms are filled with a rich mixture of cream cheese, blue cheese, crumbled bacon, and green onions, then baked to golden perfection. A creamy hot sauce made of blue cheese dressing and Frank’s Red Hot sauce is drizzled on top to add a zesty kick that complements the bold flavors perfectly.
Ingredients
Mushrooms and Filling
- 20 baby bella mushrooms
- 1 8-oz package cream cheese (softened)
- 1 egg yolk
- 5 ounces blue cheese
- 1 green onion (chopped)
- 4 strips bacon (cooked and crumbled)
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- Dash of pepper
Creamy Hot Sauce
- 2/3 cup chunky blue cheese salad dressing
- 1/3 cup Frank’s Red Hot sauce
- Chopped green onion (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the stuffed mushrooms.
- Soften Cream Cheese: Remove cream cheese from the refrigerator to allow it to soften while you prepare the mushrooms, ensuring easier mixing.
- Prepare Mushrooms: Remove the stems from all mushroom caps by twisting them off carefully; discard the stems as they are not used.
- Clean Mushrooms: Wash the mushroom caps thoroughly to remove any dirt and pat dry gently to avoid sogginess.
- Arrange Mushrooms: Place the cleaned mushroom caps top-down in a 9×13 inch casserole dish, creating a stable base for stuffing.
- Make Filling: In a medium bowl, beat the softened cream cheese and egg yolk together until smooth.
- Add Flavorings: Stir in the blue cheese, chopped green onion, crumbled bacon, minced garlic, salt, and pepper until well combined.
- Stuff Mushrooms: Spoon the blue cheese and bacon mixture evenly into each mushroom cap, filling them generously.
- Prepare Sauce: In a glass measuring cup, mix 2/3 cup blue cheese dressing with 1/3 cup Frank’s Red Hot sauce until blended to create the creamy hot sauce.
- Drizzle Sauce: Drizzle the creamy hot sauce evenly over the stuffed mushrooms in the casserole dish.
- Bake: Place the dish in the oven and bake at 375°F for about 20 minutes, or until the tops begin to brown and the filling is heated through.
- Serve: Remove from oven, garnish with chopped green onions, and serve warm with a fork for a delicious appetizer experience.
Notes
- For a milder flavor, reduce the amount of hot sauce in the creamy hot sauce mixture.
- You can prepare the filling mixture a few hours ahead and refrigerate until ready to stuff the mushrooms.
- Make sure the mushrooms are dry before filling to avoid excess moisture during baking.
- Bacon can be substituted with turkey bacon for a leaner version.
- If blue cheese is too strong, you can use a milder cheese like gorgonzola or feta.
