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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Reviewed: Jan. 5, 2008

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.

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Cat

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 2, 2008

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

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Heather G

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Reviewed: Jan. 2, 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.

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melrod333

Cooking Level: Expert

Home Town: Raynham, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Dec. 23, 2007

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

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craftytammie

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Richmond, Kansas, USA

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Reviewed: Sep. 17, 2007

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...

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jami

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Reviewed: Sep. 8, 2007

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

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Mrs. Martin

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

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Reviewed: Sep. 2, 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.

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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: Aug. 27, 2007

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!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2007

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

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Sue V.

Cooking Level: Expert

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Reviewed: Aug. 18, 2007

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.

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Jenny H.

Cooking Level: Intermediate

Home Town: Auburn, California, USA

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Reviewed: Aug. 15, 2007

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

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KelliD

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Reviewed: Aug. 2, 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.

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IDLEWILD

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 15, 2007

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.

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