Blue Bacon Stuffed Mushrooms Recipe

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Most Helpful Positive Review

Jan 02, 2008

I made these for my New Year’s Eve party and they were a big hit. They are rich and tasty and very easy to make. I made a few small changes 1) I had precooked bacon on hand, so I used that. In place of the bacon fat, I cooked the onions and mushroom stems in olive oil and butter. 2) I used panko instead of regular breadcrumbs. 3) I don’t have a blender, so I just chopped things very fine, and mixed everything together. Finally, I made the filling the day before, then stuffed the mushrooms early the day of the party and refrigerated until I baked them later in the evening. This seemed to work out just fine, and made prep for the party much easier.

—melrod333

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Most Helpful Critical Review

Sep 02, 2007

I was neither here nor there on this recipe I will definitely try it again and feel it works well as a change of pace for mushrooms but it did not WOW me.

—Grifo

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145 Ratings

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Mar 23, 2009

I was *planning* on following this recipe exactly, and I did - all the way up until the time came to put the ingredients in the blender. Then I had a Celeste-ial intervention. She said, "Sunny, don't do it! You are a texture-monkey. You need this stuffing to remain the way it is." So I listened. I believe this is a 5-star recipe blended, unblended for texture-monkeys only. Thanks for the recipe!

—SunnyByrd

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Sep 30, 2009

I made this recipe for a ladies evening in my neighborhood. They were fabulous! My changes: I cooked the bacon in the microwave and then carmelized the mushroom stems, onion and garlic in olive oil. I did not use a blender, but did dice the mixture fine. I used panko bread crumbs and did use my mixer to incorporate all ingredients. I I actually made the filling the evening before, refrigerated it in a sandwich baggie overnight and then let it sit on the counter for 30 minutes before snipping off a corner of the baggie and piping it into the muchroom caps. I did use Cremini mushrooms - 16 oz. (2 packages) to be exact. I feel these mushrooms are beefier and stand up better to oven baking and holding stuffing. I baked for 20 minutes in a 400 oven in a shallow Corningware dish. I adjusted the recipe to make 8 servings but I used only 1/2 the filling and was able to fill about 30 some mushrooms! I still have left over filling in the fridge, but I believe I'll use it as a stuffing for chicken or a topping for ribeyes! Everyone of the ladies loved these mushrooms and several mentioned they'd have never known there was blue cheese in them! I had a woman who hates blue cheese eating multiples! These were really delish!

—Shannon

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Aug 02, 2007

I made this for a shower at work. The flavor was excellent, and everyone loved them. However, I had a TON of filling left over, which may have been because I multiplied the recipe. I turned the leftover filling into a hot dip. Also, the blender didn't work for me. I ended up using a mixer to mix everything together. It's a great entertaining dish that just needed a bit of tweaking for me.

—IDLEWILD

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Oct 27, 2009

OMG! This is one of the best appetizers. One thing I recommend doing is drizzling a little olive oil over the mushrooms prior to stuffing them, this ensures they stay moist. I took it to a friend's house for Girls Night and it was a big hit. I did have a lot of stuffing left over, but I heated it up and used it as a dip the next night. I will definitely make this again!

—sarmitage

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Nov 09, 2009

These were such a big hit. I made a large batch (doubled the recipe) of them for a christening for my granddaughter last night and every one disappeared and was asked repeatedly for the recipe. I used a chopper to finely chop the mushroom stems and the onion and used a fork to mix all the cheeses together - did not use a blender. I mixed two different cheeses to make these along with the cream cheese. I used a good quality blue cheese for 1/2 and used a sharp cheddar cheese which was finely grated for the other half. Lots of great flavors. Definifitely try this recipe.

—GAIL

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Mar 13, 2008

I thought these were phenomenal! I forgot to take the bacon out of the freezer, so I left it out. So these can very easily be adapted for non-bacon eaters. I can't wait to make them again WITH bacon. Bacon, Bleu cheese, mushrooms...mmmmm, makes me drool just thinking about these warm creamy bites of heaven. *** I made these with bacon and was disappointed, not much change in flavor. Don't get me wrong, they are still wonderful, but not really the bacon flavor I was hoping for.***

—sues4cy

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Nutrition

Calories
348 kcal
17%

Carbohydrates
13.4 g
4%

Cholesterol
73 mg
24%

Fat
26.6 g
41%

Fiber
1.2 g
5%

Protein
14.7 g
29%

Sodium
814 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blue Bacon Stuffed Mushrooms

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 348
Calories from Fat: 239

% Daily Value *
Total Fat 26.6g 41 %
Saturated Fat 15.4g 77 %
Cholesterol 73mg 24 %
Sodium 814mg 33 %
Potassium 329mg 9 %
Total Carbohydrates 13.4g 4 %
Dietary Fiber 1.2g 5 %
Protein 14.7g 29 %
Sugars 2.3g
Vitamin A 14 %
Vitamin C 4 %
Calcium 25 %
Iron 14 %
Thiamin 21 %
Niacin 48 %
Vitamin B6 11 %
Magnesium 8 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.