These Mushroom Bacon Bakes are a simple and hearty three-ingredient appetizer featuring meaty mushroom caps wrapped in smoky bacon. Roasted until juicy and tender with crisp, browned edges, they make an easy dish for gatherings or a low-carb meal.

The mushrooms develop bubbling, flavorful centers while the bacon becomes crisp around the edges. Serve them hot straight from the baking dish with toothpicks, small forks, or tongs.

Mushroom Bacon Bakes

🛒 Ingredients

Ingredient	Amount	Notes
White or cremini mushrooms	16 large (about 1 lb)	Stems removed
Bacon	8 thick-cut slices	Halved crosswise
Olive oil	2 tbsp	Or another neutral oil

👩‍🍳 Directions

1. Preheat the Oven

Preheat the oven to 400°F (200°C).

2. Prepare the Mushrooms

Clean the mushrooms with a dry paper towel or brush. Remove the stems and set the mushroom caps aside.

3. Prepare the Baking Dish

Drizzle the olive oil into a ceramic casserole dish. Tilt the dish as needed to coat the bottom evenly.

4. Arrange the Mushrooms

Place the mushroom caps in the dish with the gill-side facing up. Arrange them in a snug, single layer.

5. Wrap with Bacon

Wrap each mushroom cap with ½ slice of bacon, tucking the ends underneath the mushroom to hold them in place.

Brush or drizzle the remaining oil over the tops to encourage even browning.

6. Bake

Bake for 25–30 minutes, until the mushrooms are browned, the centers are bubbling, and the bacon is crisp. If using especially thick bacon, add about 5 additional minutes.

For extra-crisp edges, move the dish to the top rack during the final 3–5 minutes. Keep a close eye on them as the bacon browns.

7. Rest and Serve

Allow the mushrooms to rest for 5 minutes so the juices can settle.

Serve hot directly from the baking dish with small forks or tongs.