Reviewed: Mar. 17, 2002

Very tasty! We made these for a dinner party and received RAVE reviews!

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PEACHEY

Cooking Level: Intermediate

Home Town: Fort Benning, Georgia, USA

Living In: Ridgecrest, California, USA

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Reviewed: Mar. 4, 2002

Very delicious. I recommend brushing the mushrooms with a little bit of oil on the outside.

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Brona

Cooking Level: Intermediate

Home Town: Prešov, Prešovský Kraj, Slovakia

Living In: Dallas, Texas, USA

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Reviewed: Feb. 23, 2002

These are delicious! I used the regular button mushrooms also and next time I will add chopped garlic with the onions as others suggested.

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GARLICKE

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Reviewed: Feb. 8, 2002

These mushrooms were outstanding. I also chopped up mushrooms instead of the stems. Instead of using the butter I just added the onion and mushroom mixture to the bacon pan and I also added some fresh garlic and a little bit of parsley. Everyone loved it. Next time, I need to make a lot more. Couldn't keep them on the plate!

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JOPFEUFFER

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Reviewed: Jan. 29, 2002

These were very good. I used really big mushrooms, though, and they were dry. If you use big shrooms, try putting a little butter or red wine in the pan when you bake them.

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JES_ROO

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Reviewed: Jan. 20, 2002

Pretty good.... not too bad.

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MICHI IN MIAMI

Cooking Level: Expert

Home Town: Weehawken, New Jersey, USA

Living In: Miami, Florida, USA

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Reviewed: Dec. 28, 2001

We prepared these for our Christmas Eve dinner. We decided not to add the stems as many others mentioned in their reviews. Added some minced garlic to the mix and ENJOYED! Thanks for sharing this recipe.

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ELLIE WEBB

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Reviewed: Nov. 26, 2001

These were delicious. I could not find portobello mushrooms, so I used the small button ones. It was a pain to "scoop out" the insides of the mushrooms, but other than that, it was very easy. My family all loved them. I added some fresh garlic and sauteed the bacon and garlic in with the onions and the mushrooms for a few minutes longer...YUMMY!

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TLC119

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Reviewed: Nov. 22, 2001

Wow! I couldn't find my mom's recipe for stuffed mushrooms, so last minute, I looked this recipe up. Sure glad I did! I am taking these as appetizers to my husbands firestation for Thanksgiving lunch today.... I am excited to see if others enjoy them as much as I did! Thanks! Side note: I used garlic cheddar cheese in some and brie cheese in the others. Both are GREAT - the brie is a much more mild flavor.

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SHAYESMOM

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Reviewed: Nov. 4, 2001

My girlfriend's dad is a real gourmet cook. For her to enjoy these as much as she did says a lot! Thanks!

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STEALTHF150

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Reviewed: Oct. 31, 2001

Easy and delicious treat. Used sharp cheddar and they came out great. Also used pre-cooked bacon to cut down on prep time. Thanks for the recipie!

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JOHNKIM

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Reviewed: Sep. 18, 2001

This was great! I was surprised at how easy it was.

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Dairygirl

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Reviewed: Aug. 29, 2001

Very, very nice!

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MANDZ

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Reviewed: Aug. 26, 2001

Had to use button mushrooms as any other type are very hard to find here. Also added some minced garlic to them for a little extra flavor. They were excellent, even my kids ate them....Great Recipe. Thanks.....

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FARYLARN

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Reviewed: Aug. 15, 2001

I used small button mushrooms, and instead of chopping the stems, I just chopped up extra mushrooms, and these were great. Next time I'll use less bacon, though, mine were a touch salty and greasy, but everyone still loved them!

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Marisa

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Reviewed: Aug. 14, 2001

I used sharp cheese and it was delicious.

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CAPPYBOY

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Reviewed: May 29, 2001

I made these for my husband and we both loved them. I will definitely make them again!

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: May 16, 2001

Wonderful and Easy! I brought these in for an office party, keeping them warm on a hot plate. They were gone in 5 min!! Three people asked me for the recipe! I used sharp cheddar and could not find any portabellini mushrooms so I used the white button mushrooms you can find in the grocery store. I also did not cut up the stems as sugguested in the recipe. A big hit!!!

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ANNEYVETTE

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Olathe, Kansas, USA

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Reviewed: Apr. 23, 2001

I am teaching Home Economics to 7th thru 11th grade girls at a private Christian school. I used this recipe for the first of 6 dishes the girls will prepare. The entire staff gave us rave reviews and even girls who didn't care for mushrooms like this one!

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