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.***

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.

I made this for Christmas Eve and again for Boxing Day (Canada). Rave reviews were received. It does make alot of filling, but then again, I wanted alot of mushrooms. This is definitely a keeper recipe.

These were great! Mushrooms are not for everyone but those who ate them loved them! Makes a lot of stuffing

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 really liked these, but it made a lot of filling! My husband thought they were "overstuffed".

I made these for my daughters bday party and everyone loved them... They kept asking me for the recipe and had no idea there was blue cheese in them... I am for sure makeing them again...

These were absolutely delicious. My mom said she was dreaming about them last night..

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.

These are good and super rich. The only problem I had was that the actual mushroom came out pretty soggy. I'm not sure how to fix that though. This may have been because I made them a few hours in advance and put them in the fridge before cooking them. Also, I used "stuffing" mushrooms which are pretty large and I got 9 stuffed mushrooms with no filling left over. We will make these again because of the great flavor. Next time I will make them right before cooking maybe that will solve the soggy mushroom part. Thanks for the recipe. Great flavor!

I was disappointed in this recipe. It just didn't have good, strong flavor.

So many compliments on this recipe. The recipe makes 2-3 times too much filing, though. I had to throw a lot out, and I scooped a lot of mushroom out with a melonballer. I also made some with baked, halved red potatoes as shells.

These are wonderful! They have a deep smokey flavor. Mmm!! I ate too many and had no room for dinner.

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.

Phenomenal! I even forgot to add the bread crumbs to the mixture, so I just sprinkled a little on top of each shroom. I made these along with Bacon Cheddar Mushrooms from this site but these blue cheese bacon ones were the winner! They look so nice on a plate, too.

This has a great flavor. Made it for two friends (both who profess to dislike blue cheese) and both asked for seconds.