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Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers

Julie Deily · 29 Comments

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Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

I'm full on party mode, you guys! These appetizers are so fun. I have to make a confession, this is only the second time I worked with phyllo dough and I'm totally addicted! I only recently started eating pork again last month and this is my first recipe with Bacon in it! 🙂 It's so good! But for vegetarians, this recipe is super good without the bacon, so you can leave them out too.

Do you like stuffed mushrooms? These are a different spin on those stuffed mushroom appetizers because they are stuffed and then stuffed inside phyllo dough. Let me take you through the steps.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

Always, gather your ingredients.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

Using an electric hand mixer, mix the cream cheese and mayo. You need a hand mixer for this, trust me.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

Mix all of the ingredients together.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

Then, stuff the mushrooms. If you have any large ones, you want to halve or quarter them. You want these appetizers to go in one or two bites and some of the mushrooms were way too big.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

Next open your phyllo dough. You either want to thaw it on the counter for two hours or overnight in the fridge. Open the package and put the other package back into the fridge. Phyllo dough dries out fast so cover it was plastic wrap and a damp paper towel.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

On a clean surface (like a cutting board), lay the first sheet down. Spray non-stick cooking spray lightly. Do this for five sheets total.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

Then, put your stuffed mushrooms on top. I did 12 per 5 layer sheet set. Cut your pieces with a sharp knife.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

Fold up nice and pretty. Start with opposite corners and then do the other corners.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

Bake them for about 20 minutes.

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net

And you're golden! These take a little bit of prep but they are so worth it. Even better, you can put these together the day before. Put them in a container or on a plate lined with paper towels, wrap them up tight and refrigerate them overnight…so when guests come over, all you have to do is bake them!

They are super easy to make even if it takes a little bit of time to do. I know you and your guests will love these cheesy, lovely mushroom appetizers!

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Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net
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Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 48 appetizers

Ingredients

Cheese & Bacon Filling

  • 8 ounces cream cheese, room temperature
  • 3 Tablespoons mayonnaise
  • 2 Tablespoons chopped fresh parsley
  • 2 Tablespoons plain breadcrumbs
  • 2 to 3 ounces blue cheese, room temperature
  • 1/2 cup sharp cheddar cheese
  • 1/4 pound bacon, about 5 slices, cooked and crumbled or chopped
  • salt & pepper
  • non-stick cooking spray
  • 1/2 package of Athens Foods Phyllo Dough, thawed
  • 1 pound white button mushrooms, cleaned and stems removed
  • 2 to 3 Tablespoons butter, melted

Instructions

  • Heat oven to 375 degrees and line two baking sheets with foil.
  • Mix cream cheese and mayonnaise in a medium-sized bowl with an electric hand mixer for about 30 to 60 seconds. Add parsley and breadcrumbs and mix thoroughly with a rubber spatula. Add blue cheese and mix. Add cheddar cheese and mix. Add bacon and combine. Season to taste with salt and pepper. Fill each mushroom cap with the filling and set aside. Large mushrooms should be quartered or halved.
  • On a clean and dry cutting board or surface, lay out one sheet of phyllo dough. Be sure to cover the remaining phyllo dough with plastic wrap and a damp paper towel or they will dry out. Lightly sheet with non-stick cooking spray and lay the next sheet on top. Stack 5 sheets this way and spray the top sheet. Place twelve stuffed mushrooms evenly spaced out on the phyllo sheets. Cut even squares. Grab two opposite corners of one square and pull up, pushing up against the top of the mushroom. Grab the other two corners and tuck in to wrap up the mushroom. Brush each stuffed mushroom wrapped in phyllo with melted butter.
  • Bake for 18 to 20 minutes on 375 degrees. Remove using tongs or a spatula, place appetizers on a paper-towel lined plate. Allow to cool for at least 5 to 6 minutes before serving.
Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers from thelittlekitchen.net
Did you make my Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushroom Appetizers?Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!
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You can also get the recipe on Phyllo.com!

Disclosure: I partnered with Athens Foods for this post. I love working with them and always share with you only my personal opinions.

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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      The maximum upload file size: 5 MB. You can upload: image. Drop file here

    2. Adeline Chew says

      thanks for d recipe, I got this phyllo pastry and just do not know what to do with it.
      This came in right for me.

      Have a great day n God Bless!

      Reply

    3. sahar says

      i made them last night,but mushroom lose their water and my phyllo dough were destroyed . 🙁
      what should i do ? what’s your opinion ?

      Reply

      • Julie Deily says

        Hi Sahar,

        What kind of mushrooms do you use and can you tell me how you wash them? I rinse them really quickly so they don’t hold a bunch of water. If you’re submerging them in water or washing them for a long time, I think they will hold a bunch more water. I just made these again the other day and they turned out fine once again. I’m sorry, you’re having trouble! Let me know and I’m happy to help troubleshoot via email. Thanks!

        Reply

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