Reviewed: Nov. 28, 2006

These are so delicious! I used a grapefruit spoon to scoop out the stems from the mushroom caps. My boyfriend is obsessed with these, when I am making them he is constantly "sampling" the filling.

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Keroppi19

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Reviewed: Nov. 13, 2006

This recipe is good, a little bland, but still pretty good

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Leah

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Reviewed: Oct. 9, 2006

These were pretty yummy and easy to make. Will make again!

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Jessi Glover

Cooking Level: Expert

Home Town: Clarksville, Indiana, USA

Living In: Covington, Kentucky, USA

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Reviewed: Aug. 20, 2006

I made these for a party that I went to and was not all that impressed. They were good, but nothing special.

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Jessie

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Reviewed: Aug. 12, 2006

Wow, these are good. Husband and I ate our way through them all in no time. I made them with both chestnut and white button mushrooms - I can't decide which I preferred more; both were delicious! Thanks so much, Krista!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 12, 2006

I made them exactly as the recipe calls for, and they were YUMMY!

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__C__

Cooking Level: Intermediate

Home Town: Corner Brook, Newfoundland, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 14, 2006

I was expecting them to taste alot different from the ones that I make (mushrooms stuffed with cheese and herbs), but they didn't. The water from the mushroom made them very messy and the oil from the cheese and bacon made them look not so tasty. Everyone loved them and so did I but I didn't think they were anything special.

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Erin

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Welland, Ontario, Canada

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Reviewed: Jun. 1, 2006

these were great!!!!!

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mofks

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Garner, North Carolina, USA

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Reviewed: Apr. 2, 2006

These are so delicious and addictive! I love the recipe as is and I look forward to trying it with other cheeses. I added a bit more salt to the mixture before stuffing the mushrooms, but other than that followed the recipe to a T.

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Mar. 29, 2006

My husband & I make these together for parties and they are always the first appetizer gone! We don't bother to saute the onions as they end up softening in the oven. Skipping this step allows us to omit the butter; the bacon provides enough fatty flavor that you don't miss it.

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hypnoblue

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 22, 2006

I followed the directions exactly and had some filling left over at the end. These aren't bad, but so fatty and greasy they lose their allure! I probably won't make them again, though everyone loved them.

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 9, 2006

FANTASTIC! I made this to take to a "Hail and Farewell" (Navy) party last night. Since it was rated 5 stars, I knew I couldn't go wrong. For my tastes, though, I think I'd cut back on the amount of butter. Otherwise, they were super YUM! They were the first appetizer to disappear! I had many good comments. I made 40, and made sure I had my sample at home! Thanks for the hit! :)

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Joy

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

Living In: Ridgecrest, California, USA

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Reviewed: Feb. 17, 2006

Very easy to make and tasted very good. Great to bring to parties or for appetizers.

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Wendy

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Reviewed: Feb. 6, 2006

This is an easy and tasty recipe! I used white button mushrooms. Don't be afraid to add extra cheese and bacon if you want. I made 36 mushrooms and they disappeared withing 20 minutes of putting them out! Great recipe. Thank you!

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Lisa Bettina

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Reviewed: Dec. 25, 2005

In a word....FANTASTIC! I used just regular mushrooms as that is what I had on hand, but the next time I will use the crimini...either way though, the stuffing was amazing. Certainly a keeper!

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ISLANDGIRLEJFAN

Cooking Level: Expert

Home Town: Ferndale, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 20, 2005

Great recipe! rave reviews from my guests. I made them for our pre Thanksgiving (with in-laws). I have been asked to make them for Christmas.

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Marisa

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Reviewed: Sep. 2, 2005

We all loved these as a great change from the traditional bread crumbs/stuffing mushrooms. My only change is to cook the caps in a little bacon grease before stuffing to get them to shrink before baking and to keep them moist during baking. Next time I am going to play with different types of Cheddar.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Aug. 30, 2005

I made this for a wedding reception and by the time I got in line, it was completely gone! I have made this numerous times and everyone loves them!

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KITTLES1

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Cumberland, Maryland, USA

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Reviewed: Jul. 23, 2005

Made these for my husband, and he raved about them to anyone who would listen! I thought they smelled fabulous, though looked a little greasy. Hey, if they make him happy...

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