Reviewed: Dec. 7, 2003

These are great, and easily adaptable. I like more garlic though

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K_HUFF

Cooking Level: Intermediate

Home Town: Albion, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Nov. 14, 2003

Sooo good. I made this a couple of times and will keep this recipe forever. Everyone goes crazy over this delicious, simple appetizer. Thank you Krista.

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JENN_77

Cooking Level: Expert

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Reviewed: Nov. 9, 2003

I coated the bottom of the pan with Pam and then shook some garlic powder on in.

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CHELSEASKINGIRL

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 6, 2003

This is a wonderful appetizer, I have passed this recipie along to many of my coworkers and friends and they have LOVED it!

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MESSAGEFIGURED

Cooking Level: Expert

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Reviewed: Sep. 29, 2003

This is a very nice appetizer. I couldn't find crimini's, so I used the portabello mushrooms I had, and just cut them into 4 pieces with a pizza cutter. It was very good. Next time I will use the creminis though. My stuffing kept trying to fall off of my portabellos.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Aug. 26, 2003

Whenever I have company, they go nuts over these, and my husband says they are the best stuffed mushrooms he's ever had. I am so sick of mushrooms stuffed with cream cheese! Sometimes I add a bit of freshly ground black pepper to the filling; it goes well with the other ingredients. You may want to watch out for the juice- I burn my tongue every time! :)

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meatball

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Caledonia, Ontario, Canada

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Reviewed: Aug. 13, 2003

These were very good . I might suggest that when a recipe calls for crumbled bacon, that it is much easier to slice the bacon into small pieces before you cook them .

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GAYLEANDMOM

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2003

I have made these as appetizers for parties, and there are never any left! I substituted the cheddar cheese for monteray jalepeno pepper cheese one time, and that was delicious as well.

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HOLLIE704

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Palatine, Illinois, USA

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Reviewed: Jun. 5, 2003

WOW! This is a great snack! I made it today and they where great. I also added some garlic butter to the onions and stems which also gave it a nicer taste! Thanks for a great recipe!

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WANNABECOOKBOY

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Reviewed: Jun. 4, 2003

Mmmmm.... scrumptious! Do add a couple of tbsp. of cream cheese to the mix for some added texture (if you don't mind the calories). Very nice though, will definitely add to the weekly regulars.

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LAKEFIRE333

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 28, 2003

his recipe was excellent. I used the small mushrooms because that is all we had...are those the portebellini's? I dunno. This recipe was also excellen for my mom and I because we are both doing the low carb diet. Instead of regular bacon I used the real bacon bits because let's face it, it was easier lol.

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KISSTHECHEF

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Reviewed: May 9, 2003

Delicious! I make these in two stages. I make the filling one tiem and stuff and bake when I am ready for them. Yummy!!!!

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Bettebet

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2003

These Stuffed Mushrooms deserve every bit of 5 stars . I also added a little ground beef seasoned with garlic powder and season all big thumbs up !!!!!!!!!!!!!!!

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MRS MARTIN

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Reviewed: Feb. 16, 2003

I am a college student, and it's always hard to find snacks that are quick and satisfying. I prepared these mushrooms for Valentine's dinner, and my boyfriend LOVED them. He's not an onion fan though, so I omitted them completely and they were still good! I added garlic powder to the sauteing mushrooms for extra flavor (my kitchen never smelled so good!) I used regular white button mushrooms (because college students need to get the best deals they can!) and used a melon baller to scoop out the insides, which made it soooo easy. Like many others, I used extra mushrooms instead of the stems, but since I was short on time and they were on sale, I used pre-sliced mushrooms for the filling, which cut down on my chopping time. I would also recommend using a mini chopper to chop up the bacon. My boyfriend cleaned up the mushrooms and made me make more a few hours after dinner! This is definitely a keeper and I'm going to go make some for myself right now! =) Thanks for the recipe!!

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TWENTYONE

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Reviewed: Feb. 8, 2003

Served it at Thanksgiving and everyone thought I bought them.

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Mindy

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2003

Kids and hubby inhaled these! I added garlic and onion powder, cayenne and a little beer to the stems while they were cooking. Delicious and thank you Krista!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 25, 2003

These were eaten as fast as I could get them out of the oven! I used real bacon bits and they were great. About the greasy comment - I think it's more of the mushroom juice that gathers at the bottom of the pan. As soon as they are on a serving platter, they don't seem greasy at all!

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SHANE WHITE

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Reviewed: Jan. 19, 2003

I just made these last evening for my euchre group. They were a huge hit and were very easy to make. I even used regular mushrooms. There was not one left by the end of the evening!!! I am planning making more for a Super Bowl party at my mom's. Thank you for such a great recipe!

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