I’m in full party mode — these appetizers are so much fun to make and even better to eat. This was only the second time I worked with phyllo dough and I’m completely hooked. I also recently started eating pork again, so this is my first recipe with bacon in a long while — and it’s delicious. If you prefer a vegetarian version, simply omit the bacon; the mushroom and cheese filling is flavorful on its own.
These are a playful twist on classic stuffed mushrooms: the mushrooms are filled with a rich cheese and bacon mixture, then wrapped in layers of crisp phyllo for a flaky, bite-sized appetizer. Below I’ll walk you through the steps and share the full recipe so you can make them for your next gathering.
Always start by gathering all your ingredients and prepping your workspace. Phyllo dough dries out quickly, so keep the unused sheets covered with plastic wrap and a damp paper towel while you work.
Use an electric hand mixer to combine the cream cheese and mayonnaise until smooth. Mixing these first ensures the filling will be creamy and easy to work with.
Fold in the chopped parsley, breadcrumbs, cheeses, and bacon. Mix just until evenly combined. Taste and season with salt and pepper as needed.
Fill each mushroom cap with the prepared mixture. If some mushrooms are large, halve or quarter them so each piece becomes a one- or two-bite appetizer.
Thaw phyllo dough according to the package directions — on the counter for a couple of hours or overnight in the refrigerator. Work on a clean, dry surface. Lay the first sheet of phyllo down and lightly spray with non-stick cooking spray; repeat until you have five sheets stacked, spraying between layers to help them adhere and crisp evenly.
Place the stuffed mushrooms on the stacked phyllo sheets, spacing them evenly. I fit about 12 per stacked set of five sheets. Use a sharp knife to cut the phyllo around each mushroom into even squares.
Pull up two opposite corners of a square first, then bring up the other two corners to form a neat bundle around the mushroom. Brush each wrapped mushroom lightly with melted butter to help them brown beautifully in the oven.
Arrange the bundles on baking sheets lined with foil and bake at 375°F for about 18 to 20 minutes, until the phyllo is golden and crisp. Remove from the oven and transfer to a paper-towel-lined plate to drain briefly. Let them cool five to six minutes before serving so the filling sets slightly.
These take a bit of prep but are well worth the effort. You can assemble them a day ahead: place the wrapped mushrooms in a single layer on a plate or in a container lined with paper towels, cover tightly, and refrigerate. When guests arrive, simply bake until golden. They’re cheesy, flaky, and full of flavor — a crowd-pleasing appetizer for any occasion.
Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers
Ingredients
Cheese & Bacon Filling
- 8 ounces cream cheese, room temperature
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 tablespoons plain breadcrumbs
- 2–3 ounces blue cheese, room temperature
- 1/2 cup sharp cheddar cheese
- 1/4 pound bacon (about 5 slices), cooked and crumbled or chopped — omit for vegetarian version
- Salt and pepper, to taste
- Non-stick cooking spray
- 1/2 package Athens Foods phyllo dough, thawed (or equivalent)
- 1 pound white button mushrooms, cleaned and stems removed
- 2–3 tablespoons melted butter
Instructions
- Preheat the oven to 375°F and line two baking sheets with foil.
- In a medium bowl, use an electric hand mixer to blend the cream cheese and mayonnaise until smooth (about 30–60 seconds). Stir in the parsley and breadcrumbs, then add the blue cheese, cheddar, and bacon. Season with salt and pepper. Fill each mushroom cap with the mixture; quarter or halve large mushrooms so they’re bite-sized.
- On a clean, dry surface, lay out one sheet of phyllo and keep the remaining sheets covered with plastic wrap and a damp paper towel to prevent drying. Lightly spray the first sheet with non-stick cooking spray, then add another sheet and repeat until you have five layered sheets, spraying between layers. Place the stuffed mushrooms evenly on the phyllo stack (about 12 per stack). Cut the phyllo into even squares around each mushroom.
- Lift two opposite corners of each square up around the mushroom, then bring the other two corners together to form a neat bundle. Brush each bundle with melted butter.
- Bake for 18–20 minutes at 375°F, until the phyllo is golden and crisp. Remove with tongs or a spatula and place on a paper-towel-lined plate. Allow to cool for 5–6 minutes before serving.
If you prepare this recipe, consider taking a photo and saving your notes or rating for yourself. These appetizers are wonderful for parties and can be assembled ahead to simplify entertaining.
Disclosure: I partnered with Athens Foods for this post. I share my personal opinions and only recommend products I like.