Reviewed: Oct. 24, 2009

I was looking for a recipe to make seafood baked clams and then I came across this. I followed this recipe and added fresh chopped clams, 2 cans of minced clams and 2 cans of crabmeat. It came out delicious. Thank you!

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donna

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Reviewed: Jan. 6, 2009

ummmm, made these over the holidays and they were a hit. I did not drizzle butter at the end as I found they were already a bit to buttery. Thanks for sharing!

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MCALZADA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 2, 2008

Excellent recipe! Thanks.

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CCURCIO

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Reviewed: Nov. 20, 2007

taste okay, kind of salty

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sahara

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Reviewed: Jul. 25, 2007

These are great. Use real bacon instead of bits, unless you go for that kind of thing. Otherwise, these were great as written!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Dec. 26, 2006

This was excellent. I did not drizzle the butter on top as suggested by others and I used bacon, not bacon bits of any kind. I used (2) 6.5 ounce cans of clams for a total of 13 ounces and it filled a lot of mushrooms. I used regular size mushrooms. I also put mozzerella cheese on tops and broiled for few minutes. I highly recommend adding the mozzerella cheese .

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Debbie

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Reviewed: Nov. 25, 2006

Real bacon is a must for us in this recipe, I also added a bit of cayenne for a slight kick.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 24, 2006

I'm definitely keeping this recipe. Mushrooms got great reviews at our Thanksgiving potluck. I didn't use the 1/2 c. butter over the mushrooms and used real bacon as others suggested. Thanks!

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osucrewrowing

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Reviewed: Nov. 8, 2006

Tiny salad shrimp can also be used, either instead of the clams or with them...please use real bacon instead of the bacon bits, it really does make a difference..Making the mixture several hours ahead helps to blend the flavors..sprinkle with a little paprika just before baking

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Mar. 20, 2006

I could not get over how GREAT this recipe was. I did change a few items for my own taste. Will make this again.

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Tohni

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Reviewed: Feb. 13, 2006

Excellent...i ended up using regular onions instead of green ones and it still tasted great.

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Christina

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Reviewed: Feb. 4, 2006

I rated this 4 stars because it was good. Simply enough. However, I don't think I'd make again. Don't get me wrong - I ate my fair share! I made exactly as stated; with the exception of pouring a little white wine in the bottom of the pan to keep them from sticking. I think the salt in the Bacon Bits (the real thing, as reviewed by another rater) was overpowering to the recipe. Maybe just using less of it would be enough to improve on the dish; just enough to give the bacon flavor without overpowering. That is really the only reason I can't rate it a 5 - it was salty! Thanks for submitting this!

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HA6173

Cooking Level: Expert

Home Town: Madison, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Jan. 3, 2006

Incredible!!! I am ALWAYS surfing this site looking for "5" Stars and this is for SURE a keeper. I made 2 types for New Years, this and a bacon & cream cheese filled and these were gone WAY QUICKER than the cream cheese!!! I cut the lemons in small "drink size" wedges and just dumped them over the plate for people to take and use if they wished. Like the idea of the hot sauce, I will have to try that nest time. Also, I bought jumbo mushrooms for a "dinner" appetizer, but making these for the parties, I used the more "normal" size mushrooms for a finger food and it made about 30! Awesome and THANK YOU for sharing!!!!

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Joey "O"

Cooking Level: Intermediate

Living In: Washington, New Jersey, USA

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Reviewed: Jan. 1, 2006

This recipe is an absolute keeper!!

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loddiecheftress

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Reviewed: Jul. 12, 2005

Excellent!!! tasty and a big hit

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SHELL49

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2005

Everyone loved this one. Tonite with the left over casino mixture I'm gonna make a pizza.

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JAKE26

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Reviewed: Jan. 3, 2005

Easy to make, can be made ahead of time and baked when ready. Absolutely delicious.

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Christy

Cooking Level: Expert

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Reviewed: Dec. 13, 2004

These were wonderful! I normally try not to make changes to a recipe until I try it once, but I made several changes out of necessity on this one and they turned out well. I didn't have green onion, so I used yellow onion (grated- 1/4c.). I also cut the butter that you drizzle before baking to 1/4 c. instead of 1/2 c. These are very rich, but extremely tasty. This was my first try at stuffed mushrooms and they were easier than expected. I will definitely make this recipe again.

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TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 26, 2004

These stuffed mushrooms were a hit on Thanksgiving! I might have used too much butter, because they seemed a bit greasy. Also, try using unsalted butter, or less bacon for this recipe as it did come out a little too salty for my taste, BUT there were NO leftovers!!

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