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Italian cremini mushrooms stuffed with fontina cheese and crumbled bacon

Fontina Cheese and Bacon Stuffed Cremini Mushrooms

Wonderful Italian appetizer
Course Appetizer
Servings 12 servings


  • 12 large cremini mushrooms
  • 2 thick slices slices of bacon, coarsely chopped (about ½ cup)
  • ½ c scallions, chopped
  • 3 oz crumbled fontani, swiss or creamy havarti cheese (½ cup)
  • ½ c Panko breadcrumbs
  • ½ c pimento, chopped
  • ¼ c walnuts, chopped optional


  • Preheat oven to 350°F.
  • Clean mushrooms with a moist paper towel. Remove stems and coarsely chop, set aside. Place mushroom caps, underside up in a medium baking dish.
  • In a medium skillet over medium heat, cook bacon about 3 minutes stirring occasionally, until slightly crisp and fat has rendered. Add onion and cook 2 minutes. Add chopped mushroom stems and cook an additional 1-2 minutes, until mushrooms are tender and onions are translucent. Remove from heat.
  • Transfer onion mixture to a medium bowl and allow to cool 3-5 minutes. Add crumbled cheese, panko, pimento, and walnuts. Stir until mixture is well combined and holds together when gently squeezed. Fill mushroom caps with about 1 tbsp. of filling.
  • At this point, mushrooms can be refrigerated until ready to bake. Bake mushrooms for 25-30 minutes until mushrooms are tender and filling is golden brown. Serve immediately or at room temperature.
Keyword mushroom