Whole Grain Mustard Stuffed Mushrooms

These zesty Whole Grain Stuffed Mushrooms pack a delicious combination of creamy cheese, crispy bacon, Parmesan, and a tangy kick of Bookbinder's Whole Grain Mustard in each bite.

Made with

Whole Grain Mustard


  • 4 tbsp Bookbinder's Whole Grain Mustard
  • 1 package Mushrooms, white or brown
  • 1-8oz package Cream Cheese, softened
  • 5 tbsp freshly grated Parmesan Cheese
  • 4 pieces of Bacon, cooked & chopped
  • Fresh Parsley, chopped


  • Preheat oven to 350 degrees.
  • Clean mushroom caps. Remove stems and discard. Cut out inside of the mushrooms, chop & add to mixing bowl.
  • Add Bookbinder's Whole Grain Mustard, bacom, cream cheese & 3 tbsp parmesan cheese to bowl. Mix together.
  • Place mushrooms on greased baking sheet. Spoon the mixture into caps. Top with remaining cheese. Bake 10 mins, until the cheese is melted to golden brown.
  • Garnish with fresh parsley.
Prep 25 min Total 35 min Servings 10
Recipe by: Bookbinder's Foods

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