Reviewed: Jun. 12, 2006

I never thought to wrap a stuffed mushroom in baccon, but it TOTALLY works! So tasty. Very much liked it! :)

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1 user found this review helpful

Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: Jun. 10, 2006

I don't even want to think about how many of these I ate last night... I think they would be absolutely delicious with some mild-ish blue cheese. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Mar. 13, 2006

These were good, but the stuffing was a little plain. These would be amazing if you used the mushroom filling used in the recipe "Mouth Watering Stuffed Mushrooms" found on this website! Enjoy!

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37 users found this review helpful

Reviewer:

Baking Britt

Cooking Level: Expert

Living In: Prior Lake, Minnesota, USA

Reviewed: Feb. 27, 2006

This was ok but not the greatest. I had some seasonings for dip that I mixed with the cream cheese. The bacon made the food pretty greasy. The taste was appetizing but the grease was'nt...

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3 users found this review helpful

Reviewer:

VIRGINIA_RAVEN

Cooking Level: Expert

Home Town: Check, Virginia, USA

Living In: New Kent, Virginia, USA

Reviewed: Feb. 7, 2006

This was great! I did not have any green onions so I just used sweet onions and added a bit of garlic powder and freshly ground pepper. It was very nice. My husband and Mother-in-Law loved them. I had some cream cheese mixture left over so I added some minced olives and shredded cheese to it and we ate it on crackers. Mmm. Thanks

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Reviewer:

kismetmine

Reviewed: Dec. 11, 2005

i wasn't a fan, but other people I served the to were. Just thought they were a little too plain.

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2 users found this review helpful

Reviewer:

NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Nov. 11, 2005

I think these were a little bland. They could use a little season added to the cream cheese mixture as well as a little shredded cheese and that might help with the blandness, I also noticed that they were greasy, and not something that I could serve to guests.

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1 user found this review helpful

Reviewer:

whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

Reviewed: Oct. 19, 2005

Very messy but tasty. Also, they stay very hot for quite a while. A few tongues were burned when I served them.

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4 users found this review helpful

Reviewer:

Janet

Reviewed: Oct. 8, 2005

This is an excellent appetizer that was very well received by my guests. However, I’m not quite sure where you get 20 mushrooms large enough to handle 16oz of cream cheese. I used what I consider an appropriate appetizer size mushroom (2” in diameter) and I made over 50 and still had some cheese mixture left over. In the future, I will use this amount of ingredients for 60 mushrooms which I consider 20 servings @ 3 each per serving. For a smaller crowd, cut the ingredients in half. Per other reviewers, I placed a large rack on the baking sheet to elevate the mushrooms and keep them separated from the bacon grease and water that’s released from the mushrooms.

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Reviewer:

GUYCHEF

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

Reviewed: Sep. 26, 2005

Pretty tasty with garlic and jack cheese additions. I found these a real pain to put together, though. Definitely not the 10 minutes suggested in the prep time. I also cooked the bacon slightly before wrapping the shrooms and found that they still needed approximately 30 minutes in the oven before the bacon crisped up. I'll keep playing with this one to suit my needs. Thanks for a solid start. :)

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1 user found this review helpful