Bacon Cheddar Mushroom Caps

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Products you'll need:

CAMPBELL’S ® Ready To Use Mushroom Broth

CAMPBELL’S ® Ready To Use Mushroom Broth

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  • 24 large white mushrooms
  • 1 tbsp (15 mL) vegetable oil
  • 2 strips bacon, finely diced
  • 1/4 cup (60 mL) red bell pepper, finely diced
  • 1/4 cup (60 mL) red onion, minced
  • 1 garlic clove, minced
  • 1/2 tsp (3 mL) salt
  • 1/4 tsp (1 mL) cayenne pepper
  • 1 cup (250 mL) CAMPBELL’S ® Ready To Use Mushroom Broth
  • 1 ounce (28 g) cream cheese
  • 1/2 cup (125 mL) Old Cheddar cheese
  • 1/2 cup (125 mL) bread crumbs
  • 1/4 cup (60 mL) parsley, minced


  1. Preheat oven to 400°F (200°C)
  2. Remove stems from mushrooms and finely chop. Set aside.
  3. Place mushroom caps, hollow side down on a parchment-lined baking sheet. Brush with oil and bake in oven until slightly softened, about 8 minutes. Let cool and drain off any liquid. Transfer mushrooms, hollow side up, onto a clean, parchment-lined baking sheet.
  4. In a large non-stick skillet, cook bacon over medium heat until crisp. Drain off fat. Add red pepper, onion, mushroom stems, garlic, salt and cayenne. Cook just until onion starts to soften, about 4 minutes. Stir in broth and cook until almost all the liquid has been absorbed. Let cool.
  5. In a medium bowl stir together cream cheese, Cheddar and mushroom bacon mixture. Spoon into mushroom caps. Sprinkle with bread crumbs.
  6. Reduce oven to 375°F (190°C) and bake until stuffing is melted and golden, about 12 minutes. Sprinkle with parsley and serve.

Ratings & Reviews

  • Louise S.

    September 24, 2017


    Everyone loved these caps. Served them as appetizers. Frankly you don't even need the bacon. Cream cheese and bread crumbs set the scene for a very satisfying nosh. This recipe is a keeper.

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Amount Per Serving
Calories 30
Fat 3 g
Sodium 55 mg
Carbohydrate 1 g
Dietary Fibre 1 g
Protein 1 g

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