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Blue Cheese Filled Bacon Wrapped Mushrooms

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So, while I am on the road, I thought I would share with you a recipe I submitted to a grilling contest sponsored by the Pioneer Woman. This recipe came about while I was grilling a steak that I topped with blue cheese. {I’ll be sharing that recipe soon, too!} It just randomly came to me and I had all the ingredients on hand. So after I finished with the steak, I kept the grill on and made these Blue Cheese Filled Bacon Wrapped Mushrooms. Incredible! Amazing. My new favorite appetizer or main course. Forreals, guys. If you think people won’t like mushrooms, just fill ’em with cheese, wrap ’em in bacon and throw ’em on the grill. Problem solved.

A few things you should know about this recipe:

1. There are only 5 main ingredients…yes 5! And you won’t believe how delicious they are!
2. You’re going to have to wrap the bacon around the mushroom and stick a toothpick into them through the side…not through the bottom or top! Use as many toothpicks as you want if you’re unsure.
3. Make sure you grease your grill well and preheat it, but not too hot! You don’t want that bacon to burn…just get crispy.
4. If the bacon sticks to the grill, don’t try to flip it! Leave it on another minute or so and try again.

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I think that’s about it! Give these a whirl asap! You won’t be disappointed! See you in Utah!

5 from 1 vote
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Blue Cheese Filled Bacon Wrapped Mushrooms

Course Appetizer
Servings 4 servings

Ingredients

  • 12 large baby portobello mushrooms
  • 4 oz. cream cheese softened
  • 2 oz. blue cheese crumbled
  • salt
  • pepper
  • 6 dashes hot sauce {or more if desired}
  • 6 slices bacon

Instructions

  1. 1. Preheat oven to medium heat. Grease the grill lightly. 2. Clean tops of mushrooms with a damp cloth and remove stems. 3. In a small bowl, mix cream cheese, blue cheese, salt, pepper and hot sauce together. 4. Divide cheese mixture evenly into mushroom cavities. 5. Cut each slice of bacon in half. Wrap around mushroom and place a toothpick into the mushroom where the bacon ends overlap. {Make sure the toothpick is sticking out the side and is not in the top or bottom.} 6. Grill mushrooms 5-7 minutes per side or until bacon has grill marks, is slightly crispy, and the filling has melted.
  2. 7. Remove from grill, remove toothpicks and serve hot.

Reader Interactions

Comments

  5. I have a crostini recipe that includes mushrooms, Gorgonzola and prosciutto, and it is one of my favorites. So, I can imagine how good these little treats are. I will definitely be trying these.

    Reply

  6. These are a great way to kick off my grilling season! I am definitely going to try this on the weekend!
    – Brittany

    Reply

  7. Lauren these are the BEST. They were easy to make and WONDERFUL. Thank you so much for always sharing the best recipes with us.

    Reply

  8. What a great idea! Makes me wish I liked blue cheese. But I guess I could always just substitute with goat cheese or feta cheese.

    I have a question though. When you turn the mushrooms over to grill the bacon on the top, does the cheese not leak out? Thanks, sheila

    Reply

    • The blue cheese isn’t as strong as you think, especially with the hot sauce, cream cheese and bacon! I actually started grilling my mushrooms face down to sear the bacon on the mushroom so the filling can’t melt and leak out. Mine didn’t leak when doing it this way. But, some people have mentioned to me that they grilled the bottoms and then finished them off under the broiler. Let me know if you try them out!

      Reply

  11. Lauren, I have tried Gorgonzolla with these and also Feta, all were good. You can probably fill them with anything. I just lover your recipes, thanks for always sharing.

    Reply

  13. I love these but the last time I decided to change the recipe a little bit and put crumbled bacon in the mixture instead of wrapping and they were a HUGE hit! I have to make them for a friends party and I was wondering of you could make them the night before and just keep them chilled in the fridge until ready! Anyone know?

    Reply

  14. I am not a mushroom person but knew my husband and friends would love these. I was right. Huge hit. They LOVED them. And I forgot the hot sauce. They will be even better next time!! Thank you so much for the recipe.

    Reply

  20. These look glorious, but I would probably switch the blue cheese out for a different kind; it’s one of the few cheeses I don’t care for.

    Reply

  21. Tried to print your recipe and there is nothin ng there. You need to fix this. Tried several times

    Reply

  22. These look delicious but when you flip them over on grill to cook, what prevents the cheese mixture from dripping out over bacon?

    Reply

  24. I used two full size portobellos,old cheddar instead of blue cheese. Delish! My husband and used as a full meal with side steamed veggies.

    Reply

  25. Love these! Used them as appetizers and they’re so rich! I used prosciutto instead of bacon and it was divine!

    Reply

  27. We camp every summer and I am a huge foodie and cook so I like things that are different. This sounds delicious! I’m wondering, since we cook over a wood fire and it’s kind of hard to gauge the heat if tinfoil would work – either wrapped around the grill or wrap the mushrooms individually…Thanks for the recipe regardless. I am very excited to try this.

    Reply

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