Reviewed: May 14, 2005

I made these for a get together last night and everybody raved about them! I took advice from other reviewers, added garlic powder to the mixture, and wrapped mushrooms with a whole piece of bacon instead of just half. I don't like mushrooms, but I loved these! This ones a keeper! Thanks Jaida!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 30, 2005

Wow! Bacon is a great addition to an old standby recipe! A little fussy to assemble, but not bad.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Feb. 3, 2005

Everybody loved this yummy treat. Try also, stuffing w/ bits of sweet italian sausage, pecans, and corn bread crumbs!

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Chels and JJ

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Shrewsbury, Massachusetts, USA

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Reviewed: Nov. 16, 2004

I made these for my grandmother's 80th birthday party and everyone absolutely loved them. Instead of mostly cream cheese as the filling, I "doctored" it and added parmesan cheese, chopped garlic and some italian flavored breadcrumbs to the mixture. I also used chives instead of green onion.

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DLPHNGRL801

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Reviewed: Nov. 15, 2004

Outstanding recipe not only for its taste but for its ease in preparation. I filled my large mushroom caps with Aloette (herb cheese) as a timesaver plus I really like Aloette and have stuffed mushrooms with it before. Also, used maple flavored thick sliced bacon. It was a perfect marriage of flavors. My husband loved them and said this was something to be served at our next party.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 8, 2004

These were wonderful. I mixed in garlic powder and parmesan cheese into the cream cheese. They need to be baked on a rack so they don't swim in grease. Also, 20 minutes is not long enough for the bacon to be done all the way through and even slightly crispy.

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KATLIST

Cooking Level: Intermediate

Home Town: Prosser, Washington, USA

Living In: Vacaville, California, USA

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Reviewed: Oct. 3, 2004

THESE WERE A BIG HIT, at a recent party we attended. I had to cook them longer than 20 minutes, the bacon must be crisp or they are not good. I also raised the temp to 375 degrees. Thanks for the great recipe.

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Jul. 14, 2004

These are delicious, and so simple to make! I actually took them to a breakfast carry-in this morning, and they were a big hit. I used the large "stuffing" mushrooms, though - and next time I would use the smaller button mushrooms instead so that they would be more bite-sized.

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BLUEYEZ

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Reviewed: Apr. 28, 2004

This recipe is yummy. I usually use the cream cheese with 1/3 less fat but I used fat free one time while making these and they weren't quite as good. My husband still gobbled them down but I'll use regular or 1/3 less fat cream cheese from now on.

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CHWILLIAMS

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Reviewed: Apr. 25, 2004

DELICIOUS AND EASY TO MAKE. I DID CHOP THE MUSHROOM STEMS AND ADD TO CREAM CHEESE.

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KZKD7N

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Reviewed: Mar. 17, 2004

i had tried a recipe similar to this but not stuffed...the cream cheese makes it sooo much better...try this recipe

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Mar. 17, 2004

I have made this recipe 3 times and it has been a huge hit every time. I absolutely love them. My dad declared that they needed more bacon and therefore, he used a whole strip of bacon for each mushroom when he made them. I think they are perfect as is and have made no changes to the recipe. They are extremely easy to make. The only suggestion I have is to use a broiler pan so the grease from the bacon drips down. The first time I made these mushrooms, they were swimming in bacon grease, but they were still very tasty. Highly recommended!!

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KATE9980

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Mar. 5, 2004

We really enjoyed these! I did add a little garlic powder to the cream cheese and sprinkled them with Parmesan before baking.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 23, 2003

I read this recipe this morning and couldn't stop thinking about it-- I told a co-worker about it and we both made it this evening and were MORE than impressed! The flavor of the onions really comes out in the cooking and very much downplays the mushroom taste. I was even able to convince my anti-mushroom husband to try them and he liked them! I highly recommend them and will make them for Christmas eve dinner tomorrow night!

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HUNTERSMOM1

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Reviewed: Oct. 3, 2003

This is an excellent recipe - I've made these before (the cream cheese filling part, at least), but had never wrapped them in bacon. I used center cut bacon and they were exceptionally tasty! Also, I added 2 Tablespoons of garlic powder to the cream cheese/onion mixture and they were flying off the platter! Highly recommended and easy.

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SHANNON3N8

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Reviewed: Jul. 18, 2003

Excellent recipe. I recently made it for a neighborhood get together and everyone raved about it. Those on the Atkins diet really liked it since all of the ingredients were on the allowed foods list. I know I will be making this again.

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Dave

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Reviewed: Jan. 23, 2003

I made this recipe with no additions or subtractions and it was excellent. I am not fond of mushrooms whole but I ate several the first time i made them and because the recipe was so good I made them a second time 2 days later and will continue to make this recipe on special occasions and for the family at least once per week. Thanks for the recipe

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MEREDITH GILL

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Bacon Wrapped Stuffed Mushrooms

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