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Side Dishes

Sweet Potato Bacon Stuffed Mushrooms

These stuffed mushrooms are a great light meal or an appetizers at the party. They are best served warm but still delicious at room temperature. 

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These stuffed mushrooms make great appetizer or light meal. They are stuffed with sweet potatoes and bacon, which makes a great combination. In this recipe we used white button mushrooms but you can also use cremini or other mushrooms similar to these.

Mushrooms are so versatille that you can prepare them in a variety of ways. This is only one of them but you can turn them into a creamy soup, delicious risotto or saute them with some butter, seasoned with herbs and serve along anything you wish. We adore our crispy breaded mushrooms, which makes an ideal snack.

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Tip for cleaning the mushrooms

  • Mushrooms grow low to the ground and often get pretty dirty. The best way to clean the mushrooms is to use a damp kitchen paper towel and rub lightly.

  • Do not rinse them in the water - they will absorb liquid and will lose texture and flavour. Once they are cleaned, cut carefully the stem off and chop using a sharp knife on a cutting board.




How to make stuffed mushrooms

Making these dish is simple and easy once you have ready mushrooms.

Chop the stems and sweet potatoes into really small pieces. Heat the oil in the frying pan, add garlic and fry for one minute. Add mushroom stems and sweet potatoes, then fry stirring all the time. Add bacon cutted into smaller pieces. Season with salt and pepper. Sprinkle with some parsley. Bake in the oven for about 13-15 minutes.

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Sweet Potato Bacon Stuffed Mushrooms

SERVES: 12 medium mushrooms
COOKS IN: 35 minutes
LEVEL: Easy

INGREDIENTS

  • 300g white button mushrooms or cremini (around 12 medium mushrooms) (0.7 pounds)
  • 2+3 tablespoons olive oil
  • 2 garlic cloves
  • 60g sweet potatoes
  • 60g sliced smoked bacon
  • 30g instant oat flakes or panko breadcrumbs
  • 2 tablespoons finely chopped parsley
  • grated zest of 1/2 lemon
  • salt and pepper to taste

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METHOD

  1. Preheat the oven to 175°C (347°F). Line the baking sheet with baking paper.

  2. Gently wipe mushrooms with a kitchen paper or clean kitchen towel to remove any dirt.

  3. Remove the stems from the mushrooms then brush mushroom caps with olive oil and season with salt and pepper. Arrange them stem-side up on a baking tray.

  4. Chop mushroom stems finely on the cutting board as well as sweet potatoes. Cut sliced smoked bacon into small tiny pieces.

  5. Heat 2 tablespoons of olive oil in a non-stick frying pan over a medium heat. Add chopped garlic, fry for 30-40 seconds. Add chopped mushroom stems and sweet potatoes and stir until softened and browned.

  6. Remove from the heat, add bacon, instant oat flakes and season with salt and pepper. Add finely chopped parsley and stir everything until combined.

  7. Bake empty mushroom caps for about 5 minutes then take them from the oven and fill generously with filling using a teaspoon.

  8. Bake for another 15 minutes or until the mushrooms are tender and the filling is golden on the top. Serve immediately.


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