Blue Cheese Stuffed Bacon Wrapped Mushrooms make a good apetizer and man… just eat a lot for a main dish. Who really cares. If you aren’t a blue cheese fan, then use feta cheese instead. They are delicious both ways. The addition of the siracha sauce gives them a nice gentle heat for one perfect little bite hot off the grill. You could assemble these a few days ahead of time and grill them right before serving if you are a go-getter.




  • 12 medium portabella mushrooms, scraped and cleaned
  • 4 ounces cream cheese
  • 2 ounces blue cheese or feta cheese
  • 1 Tb finely minced fresh Italian parsley
  • 1/2 tsp siracha or hot sauce (if you like your farts to hurt)
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 6 slices of bacon, cut in half



  1. Heat the grill
  2. Mix together the cream cheese, blue or feta cheese, parsley, siracha, pepper and salt.
  3. Fill the mushrooms with the cheese mixture and then wrap each mushroom cap with a half slice of bacon, securing it with a toothpick.
  4. Place the mushroom caps, cheese side down on the grill. You need a very hot grill to sear and crisp this side of the bacon quickly before the cheese begins to melt and drip out.
  5. Leave the mushrooms on the grill face side down as long as you can before the cheese begins to drip out and then turn over.
  6. Close the lid and cook for another 4-5 minutes to crisp the other side of the bacon.


Like this Blue Cheese Stuffed Bacon Wrapped Mushrooms Recipe? Check out some more recipes HERE.



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