Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!

Maggie Lopez
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.

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  • Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.

  • Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.

  • Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.

  • Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

348 calories; 26.6 g total fat; 73 mg cholesterol; 814 mg sodium. 13.4 g carbohydrates; 14.7 g protein; Full Nutrition

Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2008
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. Read More
(116)

Most helpful critical review

Rating: 3 stars
09/02/2007
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. Read More
(17)
198 Ratings
  • 5 star values: 145
  • 4 star values: 35
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/02/2008
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. Read More
(116)
Rating: 5 stars
01/02/2008
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. Read More
(116)
Rating: 5 stars
03/23/2009
I was planning on following this recipe exactly and I did - all the way up until the time came to put the ingredients in the blender. Then I had a Celeste-ial intervention. She said "Sunny don't do it! You are a texture-monkey. You need this stuffing to remain the way it is." So I listened. I believe this is a 5-star recipe blended unblended for texture-monkeys only. Thanks for the recipe! Read More
(107)
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Rating: 5 stars
09/30/2009
I made this recipe for a ladies evening in my neighborhood. They were fabulous! My changes: I cooked the bacon in the microwave and then carmelized the mushroom stems onion and garlic in olive oil. I did not use a blender but did dice the mixture fine. I used panko bread crumbs and did use my mixer to incorporate all ingredients. I I actually made the filling the evening before refrigerated it in a sandwich baggie overnight and then let it sit on the counter for 30 minutes before snipping off a corner of the baggie and piping it into the muchroom caps. I did use Cremini mushrooms - 16 oz. (2 packages) to be exact. I feel these mushrooms are beefier and stand up better to oven baking and holding stuffing. I baked for 20 minutes in a 400 oven in a shallow Corningware dish. I adjusted the recipe to make 8 servings but I used only 1/2 the filling and was able to fill about 30 some mushrooms! I still have left over filling in the fridge but I believe I'll use it as a stuffing for chicken or a topping for ribeyes! Everyone of the ladies loved these mushrooms and several mentioned they'd have never known there was blue cheese in them! I had a woman who hates blue cheese eating multiples! These were really delish! Read More
(72)
Rating: 4 stars
08/02/2007
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. Read More
(41)
Rating: 5 stars
10/27/2009
OMG! This is one of the best appetizers. One thing I recommend doing is drizzling a little olive oil over the mushrooms prior to stuffing them this ensures they stay moist. I took it to a friend's house for Girls Night and it was a big hit. I did have a lot of stuffing left over but I heated it up and used it as a dip the next night. I will definitely make this again! Read More
(27)
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Rating: 5 stars
11/09/2009
These were such a big hit. I made a large batch (doubled the recipe) of them for a christening for my granddaughter last night and every one disappeared and was asked repeatedly for the recipe. I used a chopper to finely chop the mushroom stems and the onion and used a fork to mix all the cheeses together - did not use a blender. I mixed two different cheeses to make these along with the cream cheese. I used a good quality blue cheese for 1/2 and used a sharp cheddar cheese which was finely grated for the other half. Lots of great flavors. Definifitely try this recipe. Read More
(23)
Rating: 5 stars
03/13/2008
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. Read More
(19)
Rating: 5 stars
12/04/2011
I took these to an appy party and they were the absolute hit of the party! Delicious! I mixed the stuffing with my stand mixer instead of a blender and it was the perfect consistancy. I used panko crumbs for the bread crubs. What is really great is that these are easy to make ahead of time and then just pop into the oven. This is a keeper recipe! Read More
(18)
Rating: 3 stars
09/02/2007
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. Read More
(17)