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Sweet Potato Bacon
Stuffed Mushrooms

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Our mushrooms are filled with a filling of sweet potatoes and smoked bacon. These makes a great appetizer, side-dish or even a whole meal if served with a bowl of green salad.

Mushrooms are so versatille - you can turn then into a creamy soup, delicious risotto or toss pasta with them. We adore to bake them in the oven after we coated into breadcrumbs and herbs.

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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.

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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.

Looking for more side-dish recipes? Take a look at these:

Sweet Potato Bacon Stuffed Mushrooms

SERVES: 12 medium mushrooms
COOKS IN: 35 minutes


  • 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


  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 sheet.

  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.

Kitchen essentials:

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