Reviewed: Dec. 26, 2008

These were good. Would try again.

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Dec. 13, 2008

This was like Bacon/Cheddar Skins except mushrooms instead of potato. THIS was an excellent recipe. Followed the advice of several people adding onion powder and garlic powder....A pinch of parsley flakes. Great for an appetizer! And like a previous viewer said, The mix would be great to stuff chicken with. Endless ideas. Great recipe!

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ChefGreg40

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Reviewed: Dec. 13, 2008

Good recipe...I also made some changes...added some salt and pepper and also some jalapeno's for a spicier kick! Everybody loved at my get together!!

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Tpitts

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Reviewed: Nov. 11, 2008

Honestly, I love stuffed mushrooms so I would probably rate a cream cheese stuffed mushrooms similarly. I fried the bacon in a pan over low heat and then I drained the bacon on paper towels. I omitted the butter and sautéed the onions and mushroom stems in the bacon grease. Keep the temperature and time the same. I really enjoyed this one! Will make again…thanks.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Aug. 28, 2008

These are scrumptious! You can't go wrong with bacon, cheese and onions. They make any guy happy.

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wtang

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Reviewed: Aug. 10, 2008

Very tasty! Gone within seconds. Very easy to make.

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Nicole Marie

Cooking Level: Beginning

Living In: Norwich, Connecticut, USA

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Reviewed: Jul. 26, 2008

These mushrooms were ABSOLUTELY FANTASTIC! I made them for a Tailgate party hoping they wouldn't be cooled off by the time we arrived however, all 57 large mushrooms were wiped out. (purchased mushrooms from Costco) and I cannot tell you enough how much these were loved ... simply wiped out. People were coming up to me 3-4 hours later saying asking, "Really, what restaurant did you get those at" they loved em!! I did add a large [minced] clove of fresh garlic, minced my onion, added Colby jack and sprayed butter across the mushroom caps prior to cooking. In addition, I took the left over stuffing mix and stuffed my pork tenderloin's with it. I sliced open both tenderloins laying one on the bottom, stuffing the center and placing the other over the top, then sprinkled a tad down the top center ...to die for!!! I bet chicken stuffed with this would be great too. (purchased tenderloins at Sam's) THANKS FOR THIS RECIPE!!

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Gina'sEast

Cooking Level: Expert

Home Town: Hickory Hills, Illinois, USA

Living In: Hinsdale, Illinois, USA

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Reviewed: Jun. 9, 2008

I absolutely love this recipe. I made a few changes when I prepared it. I used Mozzarella instead of Cheddar and real bacon bits instead of fresh bacon, because it's what I had on hand. I also used about 10 regular white button mushrooms because the store didn't have any Crimini. To prevent the mushrooms from drying and shriveling while baking, I tossed the caps in melted butter before stuffing them. I poured the leftover butter in the bottom of the glass casserole dish I baked them in, but I'm sure it would be fine without the extra-decadence. The baking time was perfect. They were very juicy and gooey but not messy at all. We didn't have to use our napkins to wipe our hands much, even though the caps had soaked in butter. I would definitely at least double or triple this recipe for any social gathering because they would go fast I'm sure. It's super easy to prepare.

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Miko

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2008

These are wonderful! Just made these the other night, and my husband ate them up. I did what other viewers suggested and used real bacon pieces. I did add a bit of garlic powder while cooking the stems and onion.

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kclass

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Reviewed: Mar. 30, 2008

These mushrooms are OUTSTANDING! I made them once and went shopping again the next day for the ingredients to make it again! ADDICTING. The only things I did differently was use green onions in place of regular onions(I'm not big on eating onions but do like the flavor), I also put the mushroom caps on a plate & nuked them till soft.....Just wonderful! Don't think about it, just make'em!

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JOY

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Mar. 24, 2008

These were really good. I added a little bit of fresh chopped chives because I had them on hand. I served them with dinner, but I think I would prefer them better as an appetizer. My cousin suggested I try adding some diced tomatoes next time & I think I will. Thanks for sharing, I'll be making these again!

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NJMOM

Cooking Level: Expert

Home Town: Hazlet, New Jersey, USA

Living In: Atlantic Highlands, New Jersey, USA

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Reviewed: Mar. 17, 2008

Wow! These were a huge hit at a party I took them to. The only complaint was that there weren't enough. Next time I am going to make at least 4 times as much. They are so easy! I did want to make sure they were nice and done so after 15 min. I took them out and covered them with foil then turned the oven off and left them in there for another 15 min. I also used a mini muffin tin to bake them in, each mushroom fit perfectly in the holes.

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Michelle

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Alamogordo, New Mexico, USA

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Reviewed: Feb. 27, 2008

i fixed this recipe for super bowel while my husband made home made pizzas. every one loved what i made over the pizzas. I will make this again and I would reccomend this to every one. one thing that i did to make it perfection is i covered the mushrooms with foil after the time it tells you to cook them and cooked them for about 15 min longer. that way the mushrooms were fully cooked.

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awitha

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Reviewed: Feb. 15, 2008

These mushrooms were delicious! I substituted real bacon pieces for the cooked bacon, green onion for onion, and 2% reduced fat cheddar for the cheese. It turned out perfectly! I will definitely make these again.

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Virginia M.

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

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Reviewed: Feb. 5, 2008

Ever since i made these the first time , MY boyfriend asks me to make them all the time, anything stuffed w/ bacon and cheese is a winner in my book!

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MissTiff

Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA

Living In: New Castle, Delaware, USA

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Reviewed: Jan. 2, 2008

My family loved this recipe, definitely a keeper. Made exactly as stated, but I do think I will try pre-cooked, crumpled, real bacon to save time. Also, my husband requested the addition of chopped jalapeno next time.

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jomist3

Cooking Level: Expert

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Reviewed: Jan. 1, 2008

We loved these! My family thought these were great! I made a double batch for us on a Sunday afternoon watching football and they were gone in a hurry! I did use real bacon bits instead of the bacon and they turned out really well! I'll definitely make these again!

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Penny

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Reviewed: Dec. 9, 2007

This recipe wasn't that impressive. First of all, there was only enough stuffing to fill half of the caps. Second, the filling wasn't that spectacular as far as flavor was concerned. I think I won't be making this again.

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musicmom1975

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Reviewed: Dec. 7, 2007

I made these to go with thanksgiving dinner and everyone loved them!

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MELISAWARREN

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Reviewed: Dec. 6, 2007

Husband loved these, was trying them out for a party..be sure to shell out enough of the mushroom in the cap or else you'll have more mushroom than filling :@

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