If I’m at a party, you can find me around the stuffed mushrooms. I love the savory little bites that you can pop into your mouth without making a mess. They’re so versatile for so many occasions. These Bacon and Fontina Cheese Stuffed Mushrooms are great for holiday parties, work potlucks, cocktail hour and even for game day. They’re a favorite go-to easy appetizer that I make on a regular basis because everyone loves them.

Fontina cheese has a mild nutty flavor. It’s very distinctive and originated from Sweden. The Fontina Cheese that you can purchase in the U.S. is very mild. It’s great for melting and doesn’t create too much grease. I love the nutty flavor against the salty bacon bits in these mushrooms. Together, you’re getting a super savory bite-size appetizer that’s a flavor explosion in your mouth. Really – they’re that good!

The mushrooms have a touch of green onion added and sun-dried tomatoes. Together, those ingredients add a touch of festive Christmas color. That’s one of the reasons I love to serve them during the holiday season. They’re just a little festive appetizer and people love when I bring them to parties.

Looking for even more great appetizer ideas? Here are some Savvy Mama reader favorites:

• Make-Ahead Bacon and Cheese Crostini
• Oven-Baked Hot Gruyere Cheese Dip
• No-Bake Spicy Oyster Crackers

How To Make Bacon & Fontina Cheese Stuffed Mushrooms

When mushrooms are baked in the oven, the juices tend to run out. That naturally happens when your mushrooms are tender and ready to be enjoyed. To prevent the juices from running into their neighbor mushrooms, on the baking tray, I like to cook mine on top of a cooling rack that’s been placed on the baking tray. The Nordicware Baking Set With Cooling Rack is a great purchase on Amazon. The juices will collect in the jelly roll pan below and you can discard them.

What Type Of Mushrooms You Need To Use

I use basic white mushrooms for this recipe. You could substitute baby portobello mushrooms if you prefer a meatier mushroom. You want to be sure to use a bite-size mushroom that guests can pop into their mouth. Anything bigger than bite-size doesn’t make them appetizer anymore. Just remove the stems of the mushrooms and toss aside.

How To Make The Stuffed Cheese Mushrooms Ahead Of Time

You can prepare the mushrooms ahead of time, without baking. Then just follow the baking instructions and bake just prior to serving. Serve them hot and fresh. You can keep them in a warming drawer if you made them a bit early.

How To Re-Heat and Store Leftover Bacon & Fontina Cheese Stuffed Mushrooms

Once your mushrooms have cooled, store them in an airtight food storage container. I just reheat them, on high, for 1-2 minutes in the microwave. 

Can You Freeze Stuffed Mushrooms?

Unfortunately, mushrooms don’t freeze well. I’d enjoy the mushrooms served warm and make a fresh batch if you want to have them again. The mushroom texture can change in the freezer and they don’t thaw well. 

What You Need From The Grocery Store:

• 24 Large Fresh Mushrooms
• Cream Cheese
• Fontina Cheese
• Bacon
• Green Onion
• Sun-Dried Tomatoes
• Fresh Parsley
• Olive Oil

Step-By-Step Directions To Make Bacon & Fontina Cheese Stuffed Mushrooms

Remove stems from mushrooms and set caps aside. Discard the stems.

In a small bowl, combine the cream cheese, fontina cheese, bacon, onions, sun-dried tomatoes and parsley.

Fill each mushroom cap with 1 tablespoon of the filling.

Place on a cooling rack, on top of a baking sheet. Drizzle with olive oil. Bake, uncovered, at 425º for 8-10 minutes or until mushrooms are tender. Serve warm.