These were good, but the stuffing was a little plain. These would be amazing if you used the mushroom filling used in the recipe "Mouth Watering Stuffed Mushrooms" found on this website! Enjoy!

I added the stems, finely diced, bread crumbs, a little basil pesto, crushed garlic clove, parmesan cheese, grated sharp cheese--til the mixture held together and wasn't too soft.

This was a great recipe and perfect for what I needed. I had leftover stuffing from making wontons, so I took this idea and ran with it. My stuffing also utilized the mushroom stems a finely chopped jalepeno and finely chopped green onions, with a dash of soy sauce. Yum! Everyone LOVED them. I will bring them to all the parties I attend now.

I've been making some changes and I have received rave reviews when I added minced garlic and shredded cheddar cheese into the cream cheese mixture. *Update For over a year now I HAVE to make these for every get together. They are everyones favorite!

These were great the first time I tried the recipe. However, each time I make these, I make some changes. I found that one 8 oz, pkg of cream cheese will stuff 6 cartons of mushrooms if you do the following. Cut up one bundle of green onions like chives and add to cream cheese. Chop up half the mushroom stems (3 cartons worth) and add to cream cheese. Finely chop 4 de-seeded and de-veined fresh jalapeno peppers and add to cream cheese. Add garlic powder, onion powder and black pepper to cream cheese to taste. I also used the thin bacon and found that while wrapping around the mushroom, overlay the bacon slightly over cream cheese to keep cream cheese in the mushroom. This has been a great hit for party gatherings. Thanks!!!!

I have made stuffed mushrooms simular to these for years. It is always a request that I bring them as an appetizer when we have a family dinner. I always use the small button mushrooms here is what I do differently. I cook the bacon,drain and crumble it. I use the small tub of soft cream cheese with chive and onion to which I add the crumbled bacon. Season with a little salt and pepper. Stuff the mushroom then bake them in the oven for about 20 minutes. It's a real challenge not to eat all of them.

I thought these were delicious. It's not a complex flavor but they were good enough for me to not be able to stop eating them even though I was full! We only needed 1/4 strip of bacon per mushroom and mixed colby-jack cheese in with the cream cheese instead of onions. YUM!

These are the best stuffed mushrooms ever! I've been making them for a couple of years, and everyone asks for the recipe. Any kind of onion works, but I prefer vidalia. The trick w/ this recipe is to crunch up the bacon. I usually bake them at around 400 for 20-30 min. (depends on how big the mushrooms are), then pour out the juices/grease and finally put them under the brioler for a few minutes. You can even cook/drain them ahead of time and just rehaet and broil~~they are awesome!!!

These were a hit at a recent potluck. But I had to lightly fry the bacon first as they bacon would not have been cooked in the time suggested and I wanted to speed things up a little.

I actually used goat cheese in these and they were absolutely delicious. I will definitely be making them again.

Served these at a party and they were the first to go! I did add some of the dry Knorr Vegetable Soup Mix to the cream cheese to add some flavor. I also pre-cooked the bacon for 1 minute in the microwave and still had to at least double the cooking time.

These are the best Ive had. I make these several times a year for mine and my husbands romantic dinner dates. He cant get enough of them.

love love love these !!!

This recipe was the biggest hit at the Super Bowl party I went to this year! Everyone was amazed by how great something so simple to make tasted. Two suggestions/observations... 1) I had doubled the whole recipe because the number of people at the party was extensive. I found that, even with putting a generous amount of filling in each mushroom, I had at LEAST half of the cheese mixture leftover. I would say, cut the filling amount by half, or make the one batch recipe for the cheese and then double your mushrooms and bacon. 2) I used the thick cut bacon, which turned out really well because there it was easy to roll and you had a substantial amount of meat per piece. However, this increased the cooking time from 20 minutes to about an hour. Excellent recipe though! I will make it again and again!!! :)

YUM! I only used half the recipe for the filling, as I only had 10 large mushrooms to fill. I made sure to scoop out plenty in the center and used all the filling, but they were pretty messy to eat. But DE-LISH!

I get raves every time I make these!

My friend and I ADORED this recipe...

A stuffed mushroom isn't stuffed in my opinion unless bread-crumbs are included in the mix, but a friend made this and it tasted alright. As a suggested, cross-hatch the bottom of the mushroom with a knife, and brush with garlic butter. A little seasoning in the mix, especially salt and perhaps a crumbled vegetable stock cube really help the flavour!

I love this recipe, but could not give it 5 stars because of the changes I made for the second batch. I added some imitation crab meat and some garlic powder to the cream cheese mixture. I also precooked the bacon about 1/2 way before wrapping the mushroom. We liked it much better with our modifications. Thanks for the post.

I never thought to wrap a stuffed mushroom in baccon, but it TOTALLY works! So tasty. Very much liked it! :)