Stuffed Baby Bella Mushrooms with Balsamic Glaze

These bite-sized stuffed baby bella mushrooms are loaded with a rich sun-dried tomato pesto, crispy bacon, and melty cheese, then finished with a glossy balsamic glaze. Perfect for game day or any gathering, they’re packed with bold flavors in every irresistible bite!

Recently, I was looking for something special to serve at my Super Bowl watch party—an appetizer that felt bold, indulgent, and worthy of the occasion. I’ve always loved stuffed mushrooms, but let’s be honest—they can be a little bland and one-note. I wanted something with big flavors and an elevated feel, but I didn’t want it to be overly complicated. My love for Italian cooking runs deep, shaped by my early years working at an authentic Italian trattoria, where I learned how to balance rich umami, bright acidity, and creamy textures—the backbone of many Tuscan and Mediterranean dishes. With that in mind, I took the classic stuffed mushroom and infused it with sun-dried tomatoes, toasted walnuts, and Parmesan, capturing the rustic flavors of Tuscany while keeping it easy enough for a game-day spread.

To take it a step further, I finished these stuffed baby bella mushrooms with a homemade balsamic glaze, adding just the right touch of sweet acidity and glossy richness that elevates them from simple party food to something truly special. The result? A bite-sized appetizer that’s perfect for game day yet elegant enough for a dinner party. It’s a dish that proves gourmet flavors don’t have to mean complicated cooking—just thoughtful ingredients that work together beautifully.

For the Mushrooms

• Crimini (Baby Bella) Mushrooms – Small, meaty mushrooms that hold their shape well when baked. Their earthy, umami-rich flavor makes them the perfect base for a flavorful filling.

For the Sun-Dried Tomato Pesto

• Dry-Packed Sun-Dried Tomatoes – Rehydrated for an appealing texture, these add concentrated sweet-tangy depth, enhancing the umami of the mushrooms.
• Walnuts – Adds a warm, slightly buttery crunch and enhances the depth of the pesto.
• Olive Oil – Helps blend the pesto into a smooth consistency while adding richness.
• Fresh Garlic – Brings a mild, aromatic sharpness that deepens the overall flavor.
• Parmesan Cheese (freshly grated) – Provides a nutty, salty backbone to the filling.
• Fresh Lemon Juice – Brightens the pesto, balancing the richness of the cheeses and mushrooms.
• Kosher Salt & Fresh Ground Black Pepper – Enhances and rounds out all the flavors in the filling.

For the Mushroom Stuffing

• Crispy Bacon (crumbled) – Lends a smoky, salty crunch that contrasts beautifully with the creamy cheese and pesto.
• Green Onions (finely chopped, both the white and green parts) – Adds a mild, fresh onion flavor that complements the richness of the filling without overpowering it. The white parts bring a subtle sharpness, while the green tops provide a hint of freshness and color.
• Fresh Spinach (finely chopped) – Brings a fresh, slightly earthy note that balances the richness of the cheeses.
• Red Pepper Flakes – Adds a gentle warmth that complements the sweet and savory elements of the dish.
• Parmesan Cheese (shredded) – Blends perfectly with the filling, enhancing umami depth and helping bind the mixture.

For the Topping

• Mozzarella Cheese (shredded, preferably freshly grated) – Freshly grating your mozzarella results in a smoother, creamier taste. Store-bought shredded mozzarella often contains anti-caking agents that can affect the texture, preventing it from melting as evenly.

For the Balsamic Glaze (Final Drizzle)

• Balsamic Vinegar – Reduced to a syrupy glaze, adding a tangy-sweet finish that balances the richness of the dish.
• Honey (or brown sugar) – Helps the balsamic glaze thicken and adds a touch of natural sweetness.
• Unsalted Butter – Stirred in at the end to create a silky, glossy finish that coats the mushrooms beautifully.

How to Make Stuffed Baby Bella Mushrooms

Step 1: Mise en Place – Get Everything Ready

Before you start cooking, take a few minutes to prepare your ingredients. Having everything measured, chopped, and ready to go will make the process much smoother.

• • Rehydrate the Sun-Dried Tomatoes – Place the dry-packed sun-dried tomatoes in a small bowl or pan and cover them with hot, not quite boiling, water. Let them soak for about 20-30 minutes, then drain and pat them dry.
• 
  • Fry the Bacon – Instead of cooking whole strips and crumbling them later, cut them into small pieces before frying. This ensures even cooking and crispiness. Fry in a pan over medium heat until crispy, then transfer to a paper towel-lined plate.
• 
  • Toast the Walnuts – In a dry skillet over medium-low heat, toast the walnuts for 2-3 minutes, stirring frequently until fragrant. Remove from heat and let them cool.
• 
  • Chop the Vegetables – Finely chop the green onions and spinach. If using frozen spinach, thaw it completely and squeeze out as much moisture as possible using a paper towel or clean kitchen towel.
  • Prepare the Mushrooms – Gently remove the stems from each baby bella mushroom. Use a damp paper towel or a soft brush to wipe away any dirt—avoid rinsing them with water, as mushrooms can absorb moisture.
  • Shred the Cheeses – Freshly grate both the Parmesan and mozzarella. This helps them melt better and creates a smoother, creamier texture in the final dish.

Step 2: Make the Sun-Dried Tomato Pesto

Now that the sun-dried tomatoes are rehydrated, it’s time to turn them into a rich, flavorful pesto.

• • In a Hamilton Beach Food Processor, add the rehydrated sun-dried tomatoes, the toasted walnuts, Parmesan cheese, garlic, olive oil, lemon juice, salt, and pepper, then pulse until finely chopped.
• 
  • If the mixture is too thick, drizzle in a little more olive oil until it reaches your desired consistency.

Why No Basil?

Traditional sun-dried tomato pesto includes fresh basil, but I chose to leave it out for this recipe. Since the filling already has spinach, adding basil felt unnecessary and could compete with the other flavors. If you love basil, you can certainly stir in a small amount of finely chopped fresh basil at the end, but the pesto is packed with flavor as is.

Step 3: Prepare the Stuffing

In a mixing bowl, combine:

• • The sun-dried tomato pesto
  • The chopped spinach
  • The chopped green onions
  • The crispy bacon pieces
  • The grated Parmesan cheese
  • The red pepper flakes

Stir everything together and mix until the stuffing is well combined.

Step 4: Fill the Mushrooms & Add Cheese

• • Using a spoon, generously fill each mushroom cap with the prepared stuffing mixture. Press it in gently so it holds together.
  • Sprinkle freshly grated mozzarella on top of each stuffed mushroom.

Step 5: Bake the Mushrooms

• • Preheat your oven to 375°F.
  • Line a baking sheet with parchment paper or spray with non-stick spray.
  • Arrange the stuffed mushrooms on the sheet and bake for 15-20 minutes, or until the mushrooms are tender, the filling is heated through, and the mozzarella is golden and bubbly.

Step 6: Make the Balsamic Glaze

While the mushrooms are baking, make the balsamic glaze for that final gourmet touch.

• • In a small saucepan over medium heat, combine balsamic vinegar and the honey.
  • Bring to a simmer, then reduce the heat to medium-low and let it reduce until thickened, about 8-10 minutes.
  • Once it reaches a syrupy consistency, remove from the heat and whisk in a small pat of butter. This adds a glossy sheen and smooth finish to the glaze.

Step 7: Finishing Touches & Serving

• • Once the mushrooms are out of the oven, let them cool for a minute or two.
  • Drizzle the warm balsamic glaze over the stuffed mushrooms for a tangy-sweet contrast to the rich filling.
  • Serve immediately while they’re hot, cheesy, and irresistible.

If you have leftover stuffed baby bella mushrooms, they store well and reheat beautifully, making them a great make-ahead option. Here’s how to keep them fresh:

Refrigerating Leftovers

• Allow the mushrooms to cool completely before storing.
• Place them in an airtight container in a single layer to prevent them from becoming soggy.
• Store in the refrigerator for up to 3 days.

Reheating for Best Texture

• Oven (Best Method): Preheat to 350°F and place the mushrooms on a baking sheet. Heat for 10-12 minutes or until warmed through.
• Air Fryer: Reheat at 325°F for 5-7 minutes for a crispier top.
• Microwave (Quickest but Softest Result): Heat in 30-second intervals until warm, but note that this may make the mushrooms a bit softer.

Freezing (Not Recommended)

Due to their high moisture content, mushrooms tend to become watery and lose texture when frozen. While technically possible, freezing will likely alter the structure and isn’t ideal for this dish.

For the best experience, enjoy leftovers within a few days for maximum flavor and texture!

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Stuffed Baby Bella Mushrooms with Balsamic Glaze

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These Stuffed Baby Bella Mushrooms with Balsamic Glaze are the perfect combination of bold Italian flavors and effortless elegance. Juicy baby bella mushrooms are filled with a rich, savory stuffing made from sun-dried tomato pesto, crispy bacon, spinach, and Parmesan, then topped with melty mozzarella for the ultimate bite. A drizzle of homemade balsamic glaze adds just the right balance of tangy sweetness, making these stuffed mushrooms a crowd-pleasing appetizer for game day, holidays, or any gathering. Easy to make, packed with flavor, and guaranteed to disappear fast!

• Author: Foodienoise
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 16 mushrooms 1x
• Category: Side
• Method: Oven
• Cuisine: Italian, Mediterranean

Ingredients

Units USM Scale 1x2x3x

Mushrooms

• 1 pound of Cremini (Baby Bella) Mushrooms

Sun-Dried Tomato Pesto

• 1 (3-ounce) package of dry-packed Sun-Dried Tomatoes
• Walnuts
• Olive Oil
• Fresh Garlic
• Fresh Lemon Juice
• Parmesan Cheese
• Kosher Salt
• Fresh ground black pepper

Mushroom Stuffing

• 8 ounces regular slice bacon
• 2 bunches fresh green onion
• 6 ounces frozen chopped spinach
• 4 ounces parmesan cheese
• 1/8 teaspoon red pepper flakes

Topping

• 8 ounces fresh mozzarella cheese

Balsamic Glaze

• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 1 pat unsalted butter (1 tablespoon)

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Instructions

Mise en Place – Prep

1. Rehydrate the Sun-Dried Tomatoes – Place the dry-packed sun-dried tomatoes in a small bowl or pan and cover them with hot, not quite boiling, water. Let them soak for about 20-30 minutes, then drain and pat them dry.
2. Fry the Bacon – Instead of cooking whole strips and crumbling them later, cut them into small pieces before frying. This ensures even cooking and crispiness. Fry in a pan over medium heat until crispy, then transfer to a paper towel-lined plate.
3. Toast the Walnuts – In a dry skillet over medium-low heat, toast the walnuts for 2-3 minutes, stirring frequently until fragrant. Remove from heat and let them cool.
4. Chop the Vegetables – Finely chop the green onions and spinach. If using frozen spinach, thaw it completely and squeeze out as much moisture as possible using a paper towel or clean kitchen towel.
5. Prepare the Mushrooms – Gently remove the stems from each baby bella mushroom. Use a damp paper towel or a soft brush to wipe away any dirt—avoid rinsing them with water, as mushrooms can absorb moisture.
6. Shred the Cheeses – Freshly grate both the Parmesan and mozzarella. This helps them melt better and creates a smoother, creamier texture in the final dish.

Making the Sun-Dried Tomato Pesto

1. In a food processor, add the rehydrated sun-dried tomatoes, the toasted walnuts, Parmesan cheese, garlic, olive oil, lemon juice, salt, and pepper, then pulse until finely chopped.
2. If the mixture is too thick, drizzle in a little more olive oil until it reaches your desired consistency.

Preparing the Stuffing Mixture

1. In a mixing bowl, combine the sun-dried tomato pesto, chopped spinach, chopped green onions, crispy bacon pieces, grated Parmesan cheese, and red pepper flakes.
2. Stir everything together and mix until the stuffing is well combined.

Fill the Mushrooms

1. Using a spoon, generously fill each mushroom cap with the prepared stuffing mixture. Press it in gently so it holds together.
2. Sprinkle freshly grated mozzarella on top of each stuffed mushroom.

Bake

1. Preheat your oven to 375°F.
2. Line a baking sheet with parchment paper or spray with non-stick spray.
3. Arrange the stuffed mushrooms on the sheet and bake for 15-20 minutes, or until the mushrooms are tender, the filling is heated through, and the mozzarella is golden and bubbly.

Making the Balsamic Glaze

While the mushrooms are baking, make the balsamic glaze for that final gourmet touch.

1. In a small saucepan over medium heat, combine balsamic vinegar and the honey.
2. Bring to a simmer, then reduce the heat to medium-low and let it reduce until thickened, about 8-10 minutes.
3. Once it reaches a syrupy consistency, remove from the heat and whisk in a small pat of butter. This adds a glossy sheen and smooth finish to the glaze.

Finishing Touches and Serving

1. Once the mushrooms are out of the oven, let them cool for a minute or two.
2. Drizzle the warm balsamic glaze over the stuffed mushrooms for a tangy-sweet contrast to the rich filling.
3. Serve immediately while they’re hot, cheesy, and irresistible.

Equipment

Hamilton Beach Stack & Snap Food Processor

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