Reviewed: Nov. 19, 2009

Wonderful stuffed mushroom recipe. I substituted low-fat cream cheese instead of heavy cream and had to add some bread crumbs. Tastes good with or without bacon.

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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. 14, 2009

These mushrooms were very good. I used fresh spinach instead of frozen as I like the taste of fresh better. I also boiled the mushrooms as others suggested to take care of the water issue. Easy to prepare and seemed so fancy on the plate!

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CINFY

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Aug. 4, 2009

Like others I substituted all the butter and sauteed the onion and garlic in olive oil. And used spray butter on top before baking them. I didn't add bacon or cheese, and they were still very good. So I know they would have been 4 stars if I had inculeded them! This is definitely going in my favorites!

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Angie

Living In: Billings, Montana, USA

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Reviewed: Jun. 10, 2009

These are amazing, everyone loved them. The best I have had in a long time!

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PristyGirl

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Reviewed: May 19, 2009

tasted great!!!! nuked the shrooms before stuffing them and baking them. My fiance said, "these taste like a steak." I wasnt sure what she meant, but they did have a similar flavor haha...very good!!

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doctordubs

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Apr. 14, 2009

These are really good stuffed shrooms. I dont care for the heavy cream cheese/sausage ones. EVen though this recipe calls for cream, i used milk to make it even lighter, and it was fine, just reduce it a little. Tastes very light and fresh. WARNING, because of the freshness, you can eat alot of them!

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maisied1

Cooking Level: Intermediate

Living In: Brookland, Arkansas, USA

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Reviewed: Apr. 9, 2009

This is the most tasty stuffed mushrooms! I got lots of praise for this dish! Simple to make also.

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bev

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Reviewed: Feb. 20, 2009

Very good! I used this stuffing in portabello caps, and it was delicious. I left out chopping the stems, since I always think portabello stems are nasty anyway. :) It was a nice "different" take on the traditional stuffed mushroom - the spinach and bacon is delicious together!

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Jenny

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Reviewed: Jan. 6, 2009

Family loved it, but a little bland for my taste. Will try more seasoning next time.

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thelittlebaker

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Reviewed: Dec. 24, 2008

Ever since i made these for a christmas party a couple years ago they make me bring them to every function now! UGH! Here's the only changes i've made over the times i've made them: triple garlic (I'm a garlic lover) The first couple times i made them they were very tastey but they were swimming in liquid when i took them out of the oven. Here's what i do now to make sure that doesnt happen again: - do not butter the baking dish - SQUEEZE the ever living **** out of the spinach, make sure you get all the water out - do not drizzle butter on top - there's plenty of fat in these. That's it...thanks for a great recipe!

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NARRATOR

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Reviewed: Dec. 14, 2008

Very tasty!! I shredded some Dubliner cheese on top for an extra touch. I also had some stuffing left over, so I used that to stuff some pork tenderloins the next day. Delicious!!

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HSERRAVALLE

Cooking Level: Intermediate

Home Town: Manchester, Maryland, USA

Living In: Elkton, Maryland, USA

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Reviewed: Dec. 6, 2008

Although I plan to alter the ingredient amounts a little the next time I make these, I still had to give it 5 stars for being so tasty! For my taste, next time I'm going to add a bit more bacon and either more parmesan or a little mozzarella. I rubbed the dish with a little butter and sauteed the onions/garlic in a bit of butter, but didn't see the need in adding even more butter at the end. Really a great recipe, I just want to make sure that the tastes of the parmesan and bacon are able to hold up against all of the spinach! OH - like others have mentioned, for some reason these seem to take longer than expected. It's not as simple as mixing the filling and stuffing the mushrooms, so plan ahead!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

These were pretty good. I followed the recipe except I used cream cheese instead of the heavy cream. I was worried that they would be kind of wet. Nice flavor. I had some extra filling and baked it in a dish and served with tortilla chips. I actually liked it better served with the chips. It gave a bit more contrast of textures.

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gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

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Reviewed: Oct. 12, 2008

These are amazing! Staple appetizer in my house. Everyone that has tried them has loved them. Substitute the parmesan cheese for Feta if you're feeling adventurous. It gives it a real kick.

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Kelli

Cooking Level: Expert

Living In: Holliston, Massachusetts, USA

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Reviewed: Sep. 16, 2008

Huge Hit! I brought these to a party (multiplied the recipe by 5) and everyone raved about them. Then I served them as a side dish and it was something different that made a pretty presentation. I can't recommend this recipe more highly.

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Artemisdtp

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Derry, New Hampshire, USA

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Reviewed: May 27, 2008

This was a big hit with my family, however, it's not as quick and easy as the directions say. Not recommended for a last minute addition to your meal - but it you have the time - it's well worth the effort!

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cindy g.

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Reviewed: May 25, 2008

I used potabella caps. I would have liked mozz with it.

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songanddance

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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Reviewed: May 15, 2008

One word..........OUTSTANDING!!

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Lynn1964

Cooking Level: Intermediate

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Reviewed: May 6, 2008

Served these at a Super Bowl party and they were a hit!!

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RJ1020

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Monroe, Washington, USA

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Reviewed: Apr. 18, 2008

Sooo good! I had a tapas party last night and served this as one of the "small plates" - definitely the "sleeper hit" of the party! I used smaller mushrooms so they would be bite-sized, used a slightly leaner cut of bacon, half & half instead of cream, and then sprinkled a little parmesan cheese on top as well. Also you really don't need any of that extra butter. You don't need to butter a pan and you don't need to pour melted butter on top prior to baking. I just baked them on parchment paper and they came out amazing. Great recipe!

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Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Stuffed Mushrooms with Spinach

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