Traditional recipes

Greens with Bacon, Mushrooms, and Blue Cheese

Greens with Bacon, Mushrooms, and Blue Cheese

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.


  • 4 slices slices thick-cut bacon, cut into 1” pieces
  • 1 small red onion, sliced ¼” thick
  • ½ pound chanterelles or crimini (baby bella) mushrooms, cut into pieces
  • 1 garlic clove, finely grated
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 ounces hearty greens (such as mustard greens, spinach, or baby kale), torn
  • ½ cup crumbled blue cheese

Recipe Preparation

  • Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate.

  • Cook onion in same skillet, stirring occasionally, until softened and lightly browned, 6–8 minutes, using a slotted spoon, transfer to plate with bacon. Repeat with mushrooms. Remove skillet from heat. Add garlic, vinegar, sugar, and mustard, scraping up browned bits. Whisk in oil; season dressing with salt and pepper.

  • Toss greens, warm dressing, bacon, onion, and mushrooms in a large bowl; season with salt and pepper and top with cheese.

,Photos by We Are The Rhoads

Nutritional Content

Calories (kcal) 150 Fat (g) 14 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 4 Sodium (mg) 270Reviews Section

Easy Stuffed Mushrooms with Bacon & Greens

They say that it’s good luck to eat greens on New Year’s. This was not something I grew up knowing. I learned it in my late 30s because:

  1. I did not grow up eating “greens.” My parents are from the Mid-West. Iceberg lettuce was as green as things got.
  2. Due to the aforementioned heritage, I never ate “greens” on New Year’s. Luck or no luck, that particular dish never crossed my path.
  3. I never planned on writing about greens, let alone eating them, but…

Once upon a time, almost ten years go, my eldest son developed an interest in wild edible foliage. For reals.

He read umpteen books on the subject and went hiking and foraging in the hills with my husband.

When your kid has an interest in eating more plant food, you go with it, right? So, one day when I saw “mustard greens” on markdown at the grocery store for 99 cents, I decided to buy them so he could have the tasting experience. I had no idea what I was going to do with them.

However, lo and behold, stuffed mushrooms were on our menu for New Year’s Eve that week and since my favorite, easy stuffed mushrooms recipe includes spinach, I swapped out the spinach and used mustard greens instead. (You can find the original here.)

Since then, this easy stuffed mushrooms recipe has become near and dear to our hearts — without or without the mustard greens or foraged plant foods from the surrounding San Diego hills.

Seriously, I just buy my greens at Ralphs, people.

We make this easy stuffed mushrooms recipe for every major event or holiday. Over the years, I’ve learned how wonderfully flexible it is.

You can use spinach, kale, mustard greens, power greens, whatever. You can use parmesan, but finely shredded white cheddar is equally amazing. You can use homemade bread crumbs or panko from a box.

Whatever floats your boat. Just make sure you’ve got the main components and play with it however you like.

I’m thinking goat cheese would be nice melted into the filling or a pepper jack to take things in a spicier direction.

The filling itself is divine, so feel free to make extra to serve on toast. So very good!

Now, one trick I’d like to point out about stuffed mushrooms is this: you need to pull some of the water out of the mushrooms before you stuff them in order to get a tender, not-soggy mushroom. This is something that I’ve noticed missing from many stuffed mushroom recipes.

So, remove the stems (save them for the filling), lay the caps out on a foil lined tray, drizzle them with olive oil and season them with salt and pepper. A quick trip under the broiler will draw out some of the moisture from the mushroom caps.

Drain off this liquid before you stuff the mushrooms. In this way, you won’t end up with half0raw stuffed mushrooms. Instead you’ll have delectable, tender, mushrooms caps filled with an amazing, cheese-y, bacon-y filling that is to die for.

Can you tell I love this recipe?!

How can you make inexpensive AND easy stuffed mushrooms?

Here are some of the strategies you can use to make this recipe more economical:

    . When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the prices of cheese, bacon, sherry, and cream can help keep the price down.

How do you make easy stuffed mushrooms?

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.


Organic brown rice, roasted sweet potatoes, raw beets, chickpeas, red cabbage, spinach, avocado and lemon wedge
Spicy cashew sauce


Organic brown rice, kale, carrots, blistered cherry tomatoes, grilled chicken, feta and lemon wedge
Walnut pesto sauce


Spinach, scrambled eggs, chorizo sausage and salsa fresca, roasted sweet potato, avocado, and green onion
Salsa Fresca


Red cabbage leaves, corn, black beans, radish, green onion, organic blue chips, avocado, salsa fresca, vegan taco meat, hemp hearts, lime wedge
cashew sour cream and spicy cashew sauce

These Keto Lettuce Wrap Sliders are super easy to make and so full of flavor! I happen to love the intense flavor combination of blue cheese and mushrooms, but you can certainly turn this into a swiss mushroom slider or use any other type of cheese that you prefer.

I have noticed that more and more burger places are offering lettuce wrap burgers on their menus which is great to see!

We have a place that my family likes to visit that has the best lettuce wrap burger. It is HUGE. And honestly, I need to come home and take a shower after. With a full size burger I do find it difficult to eat a lettuce wrap without making a huge mess all over myself.

Here’s a picture of their giant lettuce wrap burger, which I love BUT, it’s a mess by the time I get through it!

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roqueforte

Grilled marinated portobello mushrooms are served on a bed of baby greens, drizzled with a honey vinaigrette and garnished with crumbled bacon and Roquefort. (Simply omit the bacon to make this a vegetarian entree salad.)

Recipe Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil

Honey Vinaigrette:
2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons olive oil

4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Instant Pot Bacon Blue Cheese Mushroom Meatloaf for 2 (or more)

I feel like I should put that out there since you can see packaging materials in my photos. When I bought the first package of this ground beef with pork & bacon blend I thought it would be terrific in a meatloaf--and easy to make do if you cannot find the same product. After all, many grocery stores sell a "meatloaf mix" or "meatball mix" which has ground beef and ground pork. I've never seen one with bacon before, though, which is what caught my eye.

Simon is giving the food the side-eye. I think he knows he's not getting any.

When I read further on the packaging--small batch, local, got their start selling at farmer's markets, donate 1 meal for every package sold--well, I was sold. So I'm happy to share with you what brand of ground meat product I'm using--MightySparkFood--just know that I'm sharing because I like the product I purchased, not because the company is aware I exist and asked me to develop this recipe.

[Using my best How to Speak Minnesotan]
So, the recipe, then. When I developed my Turkey Meatloaf with Wild Rice recipe and Feta for my Instant Pot Basics cooking class, I did so because I'd wanted to use this product but I had a student who did not eat pork. [I've made that recipe 4 times in the past 2 months and apparently never bothered to grab a camera during the process. Stay tuned, the 5th time is the charm.]

Because cheese in an Instant Pot meatloaf is a thing of beauty, I thought about adding blue cheese to the beef/pork/bacon combo. Then I thought further, adding mushrooms to the mix. I'm glad I had the extra time for those thoughts because this meatloaf is delicious and my spouse and I fought over the leftovers. If you like burgers with blue cheese, mushrooms, and bacon--you will like this meatloaf.

This gluten free recipe serves 2 to 3 people but can easily be doubled if you want to serve a family. Now that we're empty nesting for much of the year it's easier to make a smaller entrée than deal with lots of leftovers. Soups are another story--like the Instant Pot Chicken & Wild Rice Soup I recently shared. I'm delivering soups to my parents each week and am happy to have leftovers for weekend lunches. I'll be honest--the kids aren't as into blue cheese and mushrooms as we are!

I made a video to show you how I make this in my Instant Pot. I'm a visual learner, so seeing how it all fits in helps me much better than reading about how to make a foil boat. If you're like me I hope this helps.

Instant Pot Bacon Blue Cheese Mushroom Meatloaf with Sweet Potatoes
By Kirsten Madaus

This one pot Instant Pot meal combines bacon, blue cheese, and mushrooms in a satisfying meatloaf cooked alongside sweet potatoes. If you like a bacon, blue cheese and mushroom burger, you'll like this meatloaf! Total time does not include time for the Instant Pot to come to pressure.

Prep time: 00:15
Cook time: 00:30
Total time: 00:45

Yield: 2-3 servings, easily doubled

Ingredients: 1 pound ground beef/pork/bacon blend (see Notes)
¾ teaspoon steak or grill seasoning of your choice
½ cup finely chopped onion
½ cup finely chopped mushrooms (white or brown)
½ cup blue cheese crumbles
1 egg (if doubling, still use 1 egg)
1 cup water or chicken broth
2 sweet potatoes, halved lengthwise if large
1 Tablespoon BBQ sauce of your choice
For topping, 1 teaspoon olive oil
1 cup sliced mushrooms
¼ cup blue cheese crumbles


For more recipes using mushrooms, please see my Mushroom Recipes Collection. For more recipes using sweet potatoes, please see my Sweet Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

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Awesome recipe. Great combination of flavours. They turned out fabulously. I followed the recipe loosely. I did 8 medium-large sized mushrooms so played it by ear and adjusted measurements and checked seasoning accordingly. It was so easy to make and they looked impressive! I too used garlic and chopped the mushroom stalks, as well as fresh baby spinach which I chopped roughly but somewhat fine. This made stirring the mixture during prep (and the eating part) really easy. AsI was in a rush I didn't pre-bake the mushroom cups so i will try it next time - if I have the time -) Am also thinking to do stuffed ɻite size' button mushrooms for dinner party canapés. NB: the food 'sweated' in the oven as it cooked so I removed the liquid twice which I've set aside to freeze and use as stock or towards a sauce in the future.

These are killer baked stuffed mushrooms! I used 6 oz. fresh baby spinach that I chopped in the food processor together with the mushroom stems. Added these and some garlic to the sauteed onions and sauteed for another couple of minutes. I like a little bite to mushrooms, so I reduced the cooking time to 15 minutes on the first round and ten minutes on the second round then cooked for 10 minutes after stuffing. Amazing!

I made a vegetarian version of this for my book club. I cut the bacon, but didn't want to loose the savory flavor, so I added fresh thyme, sage and garlic to the sauteed onion. Also used fresh steamed baby spinach. I wish I would have chopped it first, since it was stringy and harder to stuff the mushrooms. Anyway, everyone loved them! Made the extra filling into a dip - yummy. The mushrooms definitely shrink, so get ones that look far bigger than bite-sized!

I was running short on time, so I didn't roast the mushrooms on both sides, but they were still delicious.

Great make-ahead with so many possibilities! Don't like cream cheese, so I've used left-over mash potatoes or a beaten egg as binder. I dice/saute the mushroom stems, use blue cheese, spinach, bacon or Canadian bacon and just a few panko crumbs mixed in with the egg. Next day bit of remaining stuffing went perfectly in a frittata. Delicious w the blue cheese without being too strong.

A definite party-pleaser! So delicious and easy to make.

I made this for an event serving 100 and it was fabulous. The only ingredient I changed was the onions to shallots. It is a winner.

great appetizer or side dish. very heavy though, definitely not a dainty morsel. delicious nonetheless and worth the effort.

I don't understand all the rave reviews. I made these for New Year's Eve. I followed the recipe exactly except I tossed the mushrooms in olive oil instead of bacon grease (ugh) before the preliminary roasting. I also added grated parmesan, bread crumbs and drizzled olive oil on top before baking as other reviewers suggested, which helped a lot. The mushrooms were good, but father bland and the filling was too dense. Decent, but after all the work (hollowing out 48 mushrooms is no picnic), I was disappointed. I think they would be better with some hot red pepper flakes and maybe some stronger cheese mixed in the filling. the feta just got lost. One major thing: the mushrooms of the size mentioned in the recipe shrink down to WAY too small. You need mushrooms at least three to four inches in diameter for this.

OMG! as the kids say. This is the best Stuffed Mushrooms I've ever had. I, too had leftover stuffing/filling. think I'll use it in a frittata tomorrow morning.

Yum!! I made these for appetizers and they were a big hit. I made them three different ways. On all versions I used 1/3 cup feta, 1/3 cup fresh mozarella, and 1/8 cup parmeasean reggiano, instead of 3/4 cup feta. I then spilt the mixture into three containers and put fresh crab meat in one, browned mild italian sausage in the other and left the last as is. I mixed italian seasoned PANKO bread crumbs and parmesean reggiano equally and sprinkled on top. I cooked as directed otherwise. They were all very good, but the ones to which I had added the mild italian sausage were outstanding! This was a surprise. I only did that because several of my guests did not like seafood. I thought the crab filling would be my favorite. Also, I did not have as many mushrooms as I needed so I put the rest of the filling in a shallow ramekin and baked it along with the mushrooms and served this as hot dip with small toasts. This is a keeper.

I have never eaten a stuffed mushroom that I thought was worth the calories. But I saw this recipe and wanted to serve them to a mushroom fanatic friend. Well, wow! It may make a few folks nuts that some of us do things our own way, but I certainly liked the outcome. I frequently substitute pancetta for bacon in recipes and I think that certainly adds great complexity of flavor. Also, I usually throw a bag of salad mix in with fresh spinach when making sauteed greens for dinner. So I lightly sauteed a bag of Trader Joe's herb salad mix instead of using frozen spinach and used pancetta. The panko and parmesan topping discussed by others was a terrific addition. I used a very large shallot rather than onion. I thought that pre-cooking the mushrooms was very helpful and got rid of that watery taste and spongy texture that frequently accompany mushrooms. I also agree with the suggestion of using leftover stuffing with eggs the next day.

Excellent. Have made these so may times and usually serve them in phyllo cups. They are quick and easy and also go quickly.

I took these to a party on Friday night and they were gone in the first 15 minutes! Oh my gosh, they are so, so good. I added about half a package of cooked crabmeat because I had it on hand, wow. Rich and delicious. Will absolutely make them again!

I made this for my roomies while running out the door one afternoon along with a pupkin/squash risotto and since i had no time or bacon, i didn't prebake the mushrooms and left out the bacon/grease etc, just used olive oil. I expected them to love the risotto and give an ok rating for this muchrooms. It was a tie! My bf and I loved the risotto, missed the bacon in the mushrooms, my two roommies said the opposite, which eads me to elieve they are both phenomenal recipes. Im planning on making the mushrooms for a big B-day party, till skipping the pre-bake but def adding the bacon. I might leave some mushrooms ithout for my veggie friends.

Excellent! I skip the lengthy prep and just coat the mushrooms in the bacon grease, stuff with the filling, and bake for approx 25 min. I also top with some panko mixed with parmesean cheese for a crunchy topping. Always a crowd pleaser!

Great recipe, a big hit, just make note that the mushrooms will shrink a fair amount and you can cut this recipe in half and still have plenty. I used portbellos the day after I made the button mushrooms as I loved the filling so much

This is a really simple, easy to make appetizer that gets rave reviews at parties. I have made them a couple times and they are always scarfed up. I do make them ahead of time and just throw them in the oven before I serve them to warm them through. Topped with a bit of parmesan, and you have a nice brown crust.

I made these just as the recipe called for, except I used some brown cremini mushrooms along with the white button. The dish was a huge hit at the party where I served it--both kinds of mushrooms were great, the stuffing was great, it was all delicious.

As a vegetarian, I elect to skip the bacon in this recipe. I use olive oil in substitute of bacon grease. Regardless of the lack of bacon, everyone loves this dish!

It was time consuming, but I received a lot of compliments from guests that sampled the mushrooms. Roasting them differentiates them from a lot of other stuffed mushrooms.

Absolutely excellent stuffed mushroom recipe, best I've ever made. I used blue cheese instead of the feta (I love the combo of blue cheese and bacon), and I also used the (chopped and sauteed) mushroom stems in the filling. I also topped them with a little breadcrumbs and parmesean, and popped them under the broiler for a minute at the end to crisp the top a little. This got raves, and I'll definitely make this over and over. As others recommended, the leftover filling was delicious scrambled in with eggs the next day.

I changed only one thing on this recipe- a fat shallot instead of onion- HOLY CHRIST it was so good!

Are quail eggs good for us?

I was mentioning about the quail eggs how good those are for us. Apparently those help with improving metabolism due to higher B vitamin levels as well as vision due to high levels of Vit A, they boost energy levels, stimulate growth and repair because of antioxidant content, reduce blood pressure because they are high in potassium (much higher than chick eggs) help with reducing allergies, help with increasing the good cholesterol levels. How amazing are those cute little eggs, hey? I was quite surprised to hear that they actually contain more protein than the regular chicken egg.

Starting my day with a nice breakfast makes me happy and it gives me that positive energy which I need for the day to keep me going especially during the week, so a breakfast like this would definitely cheer me up.

This dish it’s pretty easy to make even during the week and not only at the weekends. A good idea to perhaps help and make it even easier would be to even prepare the ingredients the night before, like cooking them and in the morning just add the eggs and put it in the oven for a few minutes just for the eggs to cook.

A dish like this is pretty consistent and healthy to have at any point in the day as I truly believe this can be served as a breakfast lunch or dinner. Why not and who says we couldn’t?

How to prepare quail eggs?

There is no difference in how you would prepare quail eggs to the regular eggs. The only difference is the time. These cook in literally no time.

Boiling time varies from literally 1 minute for soft – literally put them in water and take out one minute after the water starts to boil. Drop them in water with ice and allow them to cool. Peel them and serve. 2.5 min for medium and 4 min for hard-boiled.

Pan fried or baked in the oven are also delicious options.

Peeling these quail eggs can be a fiddly business ( especially if you want them soft boiled) haha, I get you but a little patience will deliver great results. No doubt!

Variations and serving suggestions :

*** Or serve this warm with a nice red cabbage and carrot salad or a cucumber, broccoli and radish sprouts salad.

In terms of mozzarella cheese try and use the hard one that normally is found grated or in big chunks but you can use any hard cheese that you may like. Ultimately, any cheese will do including the soft mozzarella.

I do sometimes add peppers as those give a really nice taste. Add whatever veg you like – add celery, add spinach, or any other green leaves such a kale or winter greens.

Enjoy this divine dish which could be your breakfast, lunch or a lighter dinner. ?

Field Greens with Smokehaus Blue Cheese Dressing and Crispy Bacon

For the salad: Preheat oven to 350 F. To prepare mushrooms: slice them 1/8-inch thick, drizzle with olive oil and gently toss to coat evenly. Lightly season the mushrooms with salt and pepper. Place them onto a baking tray and bake 10 to 12 minutes. Remove from oven and set aside.

Place broken cheese into a medium-size mixing bowl. Add half the buttermilk and stir together with a fork, mashing a little to break up the cheese. Add olive oil and remaining buttermilk to the dressing. Keep chunky or blend smooth I like mine chunky. Add fresh lemon juice, and then season with salt, pepper and chives. Set aside. Rinse tomatoes and pat dry with paper towels before halving.

To assemble: Arrange the field greens on a large platter or on individual plates. Combine the tomatoes with the dressing mixture and toss well then season with freshly ground pepper to taste. Arrange dressed tomatoes on the center of the fresh greens. Arrange roasted mushrooms and avocado slices on salad. Top with crumbled crisp bacon and serve.

Bacon, Kale and Blue Cheese Pasta Al Forno

Have you ever noticed that if you name a dish using another language, it sounds exotic? That's what this is, an Italian version of Mac and Cheese.

Al Forno simply means "in the oven" and so this is cooked pasta with cheese, kale, bacon and some 1/2 and 1/2 baked for 30 minutes to a delicious creaminess. Unlike old fashioned mac and cheese with a white sauce this version is quicker to prepare. Also to make it a one pot meal I added onions and kale in a vain attempt to create the impression that dish has some health benefits!
While I used kale and bacon, feel free to use another green. This recipe was inspired by Ina Garten, the Barefoot Contessa, who made a similar dish with raw radicchio and sauteed shitake mushrooms I went with what I had in the refrigerator.

I'll be sending this over to Ruth of Once Upon A Feast - Every Kitchen Tells its Stories since she'll be hosting this week's Presto Pasta Night. Remember, if you want to participate, just send an email to ruth (at) 4everykitchen (dot) com, with a photo and a copy of the link to your pasta post and mention Presto Pasta Nights. See you at the Roundup!

Bacon, Kale and Blue Cheese Pasta Al Forno

1 bunch curly kale, washed and torn in pieces
2 strips bacon, minced
1 small onion, minced
2 oz (3 tablespoons) blue cheese, crumbled
1 cup small pasta shells (no bigger than the tip of your pinky finger)
2 cups cheddar or monterey jack
1 cup 1/2 and 1/2 or whole milk

Preheat oven to 400 degrees. In large pot, cook bacon until crispy. Remove bacon from pot and cook onions in bacon fat until softened and translucent. Add kale to pot and turn heat down to medium, adding 2 tablespoons of water and covering pot to allow kale to steam. When done steaming, add bacon back into kale onion mixture and set aside. Meanwhile, cook pasta until almost al dente, but a little but hard on the inside when you bite into it. Heat 1/2 and 1/2 over low heat and set aside. Drain pasta and combine with cheese, warm milk, and kale mixture and toss to combine well. Season with salt and pepper (you'll need at least 2 teaspoons of salt since greens and pasta need salt). Spoon into 9 inch baking pan and bake for 25 minutes until bubbly and tops begin to brown.