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Savory Bacon Jam and Cheddar Stuffed Mushroom Caps

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These savory stuffed mushroom caps combine smoky bacon jam and melty sharp cheddar for a quick and crowd-pleasing appetizer perfect for gatherings or casual snacking.

Ingredients

Scale
  • 20 medium white or cremini mushrooms (cleaned and stems removed)
  • 2 tablespoons olive oil (for brushing mushrooms)
  • Salt and freshly ground black pepper (to taste)
  • 6 slices thick-cut bacon (chopped)
  • 1 small yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • 2 tablespoons brown sugar (packed)
  • 1/4 cup apple cider vinegar
  • 1/4 cup brewed strong black coffee (can substitute with water)
  • 1/2 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • 1 cup sharp cheddar cheese (shredded)
  • 2 tablespoons cream cheese (softened)
  • Fresh parsley (finely chopped, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wipe each mushroom cap with a damp cloth to clean. Carefully remove stems by twisting gently or cutting with a small knife. Set caps aside and finely chop the stems for the bacon jam.
  3. Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving bacon fat in the pan.
  4. Add diced onion and minced garlic to the skillet with bacon fat. Cook for about 5 minutes, stirring occasionally, until onions are soft and translucent.
  5. Stir in the chopped mushroom stems, brown sugar, smoked paprika, and a pinch of cayenne. Cook for another 3 minutes, letting the sugar caramelize slightly.
  6. Pour in apple cider vinegar and brewed coffee, scraping any browned bits from the pan. Let the mixture simmer gently until most of the liquid reduces and thickens to a jam-like consistency, about 15-20 minutes. Return cooked bacon to the pan, stir to combine, and remove from heat.
  7. In a bowl, mix the shredded cheddar cheese and softened cream cheese until well combined. Fold in about 1/2 cup of the warm bacon jam to infuse flavor without making it too soggy.
  8. Lightly brush mushroom caps with olive oil and season with salt and pepper. Using a small spoon, fill each cap generously with the cheese and bacon jam mixture.
  9. Arrange the stuffed mushrooms on the baking sheet and bake for 15-18 minutes, or until the cheese is melted and bubbly and mushrooms are tender.
  10. Sprinkle freshly chopped parsley over the hot mushroom caps and serve immediately.

Notes

If bacon jam seems too runny, simmer longer to thicken. Avoid overcrowding mushrooms on the baking sheet to prevent steaming. Use fresh mushrooms wiped clean with a damp cloth, not washed. Bacon jam can be made ahead and stored in the fridge for up to a week. For vegetarian versions, substitute bacon jam with caramelized onion jam or sun-dried tomato pesto.

Nutrition

Keywords: bacon jam, stuffed mushrooms, cheddar, appetizer, easy recipe, party food, savory snack

Find it online: https://chrisfeasts.com/savory-bacon-jam-and-cheddar-stuffed-mushroom-caps-recipe-easy-appetizer-ideas/