Recipe by Maggie
"Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.
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!
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!
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.
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!
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.
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.***
* Percent Daily Values are based on a 2,000 calorie diet.
Blue Bacon Stuffed Mushrooms
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 239
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.
Baked mushrooms are stuffed with seasoned crabmeat.
Watch how to make delicious grilled portobello mushrooms with blue cheese.