Reviewed: May 21, 2012

I must admit I really didn't measure the ingredients but used what I had available and they still turned out great! I had about 5 leftover strips of bacon and 1/2 of an 8 oz block of cream cheese. I used 8 white button mushrooms and still had some filling left. I don't mind because I can make some more tomorrow! Thanks!

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Jan. 8, 2012

I made these for a baby shower, and they were a hit! I couldn't find large mushrooms in the store so I used normal ones, and I had waayyy too much filling left over. Not a bad thing, really, as I just used the leftover filling to stuff some pork chops with! Great appetizer, just fancy enough to be impressive in any crowd.

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Reviewer:

Marijka

Reviewed: Dec. 31, 2011

Love these but I had to leave out the onion as I am allergic but I did use some onion powder. Anything with bacon, blue cheese is a winner to me.

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Reviewer:

creativesense

Cooking Level: Expert

Home Town: Rochester, New York, USA

Reviewed: Dec. 28, 2011

These are so delicious! Very rich and strong blue cheese taste! I did use panko bread crumbs and mixed in my stand mixer. Thank you Maggie for sharing a great recipe, will definitely make again!

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Reviewer:

SueC

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Delmar, New York, USA

Reviewed: Dec. 24, 2011

Yum. I followed recipe except for the following adjustments: - a little less blue cheese because mine was a very strong blue cheese -mixed with my hands rather than blender - substituted sun-dried tomatoes for onions and sautéed for only five minutes It was really savory and the consistency was perfect tot our taste. Great recipe, thanks.

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Reviewer:

Dejabruce

Reviewed: Dec. 22, 2011

Outstanding recipe! We made these for my mom's Christmas party they were a HUGE hit!

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Reviewer:

GURTRUG

Reviewed: Nov. 30, 2011

good flavor but way too rich. next time I will use less cheese and more vegi's to balance it.

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Reviewer:

Kimber

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Bend, Oregon, USA

Reviewed: Nov. 18, 2011

Since this was a great method, I thought I'd be a ninja and deviate from the recipe. I mixed cream cheese, bleu cheese and bacon and stuffed the mushrooms with it. While they tasted FABULOUS (!!) the filling was runny and blobbed out onto the plate. My boyfriend didn't seem to mind as he ate each one with a "Mmmmm" and a smile, I think I'll stick to the recipe next time for a better consistancy. However, I am quite sure I will put this in the 'regulars' file.

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Reviewer:

Pampered Chef Mom

Cooking Level: Intermediate

Living In: Pleasant Hill, California, USA

Reviewed: Aug. 8, 2011

I put in feta cheese instead of the gorgonzola cheese and also did italian bread crumbs and it was fantastic. I also have put the filling inside a large portabela mushrooms and then cut it into quaters for serving. Very good, very easy. One of my friends hates onions and he also loved it.

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Reviewer:

Woody

Reviewed: Jun. 12, 2011

Loved this recipe! Didn't use bread crumbs and subbed gorgonzola for the bleu cheese after reading other reviews. Appreciated the leftover mixture to add as a bread topping, my guests loved it! Even a non-mushroom person was pleased! Will make again and again!

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