Reviewed: Nov. 8, 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.

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GAIL

Cooking Level: Intermediate

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Reviewed: Oct. 26, 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!

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sarmitage

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Reviewed: Oct. 12, 2009

Wow... this was absolutely delicious. It DOES make a lot of stuffing and we didn't have a ton of mushrooms. I food-processed everything except for the breadcrumbs, and then mixed in the crumbs to half of the filling, and used the non-breadcrumb half as a dip and it was delicious. Bacon, creamcheese, blue cheese, garlic, onions... what is there NOT to love about this.

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jcarino

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Reviewed: Oct. 6, 2009

This is an amazing recipe, probably the best stuffed mushroom recipe on this site. I didn't use a blender but it still came out just fine.

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KEENBEAN75

Cooking Level: Expert

Home Town: Richmond, British Columbia, Canada

Living In: Corvallis, Oregon, USA

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Reviewed: 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!

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Shannon

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: South Elgin, Illinois, USA

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Reviewed: Sep. 14, 2009

Another 5 star rating! Made these for my DDIL's baby shower and they were raved about by everyone! I, too, did not blend the mixture, but diced very fine. If you do not blend, be sure to let the cream cheese come to room temp, makes it a whole lot easier to work with. Also used a mild bleu cheese (Amish bleu cheese purchased at Whole Foods which I got really cold and grated very fine)and put in a little extra bacon (can you ever have too much bacon?)I used fresh button mushrooms, put the filling in a Ziploc bag, cut the corner and piped the filling into the mushrooms. Baked them on a jelly roll pan sprayed with butter flavored Pam. About 40 "thumbs up" on this one!

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Dahling 2

Cooking Level: Expert

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Reviewed: Aug. 24, 2009

I made half blue cheese / half cheddar because my husband doesn't like blue cheese. I thought they turned out really yummy. I used bacon crumbles instead of frying bacon and used olive oil to cook the mushroom/onion/garlic mixture. I didn't blend the mixture because I like my mushroom filling a little chunkier, not smooth.

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Audrea Rose

Cooking Level: Intermediate

Living In: Roeland Park, Kansas, USA

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Reviewed: Aug. 13, 2009

these are great! everyone LOVED them. so easy too. i used gorganzola instead of blue cheese. i also added a bit of white wine to the bottom of the baking dish while they cooked. YUM

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Allison

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 9, 2009

I made these for the bf. I don't esat mushrooms, so I didn't try. He really liked them. I used dried minced onions since bf doesn't like onion and used about an ounce of blue cheese and the rest in feta bc i didn't have enough blue cheese. He pronounced them good, so it's a success! thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 22, 2009

Fantasic Recipe! What great flavor! When I took them out of the oven they were a little on the dry side, so I covered them with tin foil while they cooled and that did the trick. I also replaced the blue cheese with feta. YUM YUM!

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jillyrod

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Reviewed: Mar. 22, 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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 17, 2009

I made this for a friend to take to a potluck. It was so easy to make. I doubled the amounts to serve more people, didn't add the butter to the bacon grease for cooking the onions, and used Boursin cheese instead of regular cream cheese. They were so good, and I got what I feel is the best compliments of all: My friend's coworkers are asking for the recipe, so you are to be thanked lots! Thank you so much for a great recipe, I know I will be making this again.

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almitchell

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Reviewed: Feb. 15, 2009

This recipe goes GREAT as a side with grilled filet mignon. Save the trouble of trying use a blender! Just use a fork or mixer. We're hooked & will make this one again.

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Rene

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Feb. 9, 2009

Simply awesome a must try

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Scott

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Reviewed: Jan. 1, 2009

Great recipe! We took them to a New Year's Eve party - they disappeared in minutes and received rave reviews! I made enough for 24 and found that neither a blender nor food processor could handle the quantity. Next time I'll use a mixer. Also, in making enough for 24 we had filling for twice the number of mushrooms. I will consider reducing the amount of cream cheese, blue cheese, and bread crumbs for larger quantities.

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Rosie

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Nov. 22, 2008

Love it! My husband said, "we are bringing this to every party we go to". I didn't blend or process the filling as recommended, we liked the chunkier texture. This has been in my recipe box for months waiting for the right occasion. This quiet afternoon was perfect.

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MsGracie

Cooking Level: Expert

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Reviewed: Nov. 5, 2008

Thank you Maggie for a fantastic recipe. I've made it a couple times now and have made only some small changes. We are big blue cheese fans so I added more blue cheese. I didn't add the butter to the bacon grease. I just cooked the garlic and mushroom stems in the bacon grease. (which is a must) Lastly instead of the bread crumbs I took a 1/2 a cup of cheddar fishy crackers, put them in my mini food processor and then added them to the cheese mixture. This has joined the family favorites file.

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ande16

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Carmel, Indiana, USA

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Reviewed: Oct. 22, 2008

Being a huge blue cheese fan, I couldn't wait to try this recipe. These are amazing! I have made them twice in the last month and garnered rave reviews. The second time I used gluten free cracker crumbs for my fil and you couldn't tell a difference. Certainly a new favorite.

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happyhome

Cooking Level: Intermediate

Home Town: Meridian, Idaho, USA

Living In: Sachse, Texas, USA

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Reviewed: Feb. 29, 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.***

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sues4cy

Cooking Level: Expert

Home Town: Altoona, Iowa, USA

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Reviewed: Jan. 6, 2008

These were fantastic! I made them for my New Year's Eve party and, even having made three times the number of caps, they disappeared in minutes.

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GagesMom2

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Blue Bacon Stuffed Mushrooms

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