Prep time
10 MIN
Total time
55 MIN
It's time for dinner, here is tasty inspiration from our table to yours!



  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.

Recipe Made With

CAMPBELL’S ® Ready To Use Mushroom Broth

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  • 5 Stars


    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.

    Louise S. | September 24, 2017

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