Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!
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 MoreI 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 MoreI 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.
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!
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!
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.
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!
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.
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.***
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!
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.
These are good and super rich. The only problem I had was that the actual mushroom came out pretty soggy. I'm not sure how to fix that though. This may have been because I made them a few hours in advance and put them in the fridge before cooking them. Also, I used "stuffing" mushrooms which are pretty large and I got 9 stuffed mushrooms with no filling left over. We will make these again because of the great flavor. Next time I will make them right before cooking maybe that will solve the soggy mushroom part. Thanks for the recipe. Great flavor!
Phenomenal! I even forgot to add the bread crumbs to the mixture, so I just sprinkled a little on top of each shroom. I made these along with Bacon Cheddar Mushrooms from this site but these blue cheese bacon ones were the winner! They look so nice on a plate, too.
Fabulous! I got everything laid out on the counter a couple hours before the guests were supposed to arrive and found mold on my mushrooms - blech! I just chopped up all the other ingredients blended and poured into a baking dish with bread crumbs on top. Baked just long enough to warm it through and brown the crumbs. Served with crackers and my guests loved it!
I made these as an appetizer for Thanksgiving this year. Everyone seemed to really enjoy them. I made 30 stuffed mushrooms so I increased the filling ingredients accordingly. It made WAY too much - - I'll be stuffing chicken breasts with the leftover filling, I think. I also had a hard time tasting the bacon because the blue cheese was the dominant flavor. I might scale the cheese back a bit next time. Used panko breadcrumbs and they gave a nice texture. Also needed to use a food processor as the blender just didn't seem to be mixing the ingredients well. Thanks, Maggie!
Yum! I had leftovers of the filling and used it in the dinner the next night, pounding out chicken and rolling it with this in the middle. Good stuff!
Love it! My husband said, "we are bringing this to every party we go to". I didn't blend or process the filling as recommended, we liked the chunkier texture. This has been in my recipe box for months waiting for the right occasion. This quiet afternoon was perfect.
I think I found my new favorite stuffed mushrooms! These are absolutely delicious....a little bit of heaven. I did not blend the mixture, but instead kept it chunky, just as a personal preference. The saltiness of the blue cheese and the sweetness of the caramelized onions is just perfect. I made a double batch and had a ton of filing left over, but it was delicious just eating it with a spoon. I can't wait to make these for our next get-together. Thanks for sharing!
I just made these Blue Cheese Stuffed Mushrooms. . Have to be honest. They were wonderful. I used panko I would not change a thing. Will make for any occasion.
the only problem with these were, that i made them to bring to a family function, after preparinbg them i cooked one of them at home. these mushrooms were so unbelievable i could not bring myself to bring them to the party.. i left them home, went to king kullen bought cheese and crackers, brought them to the party and when i got home, i ate all of the mushrooms. would not change a thing..
Perfect app. for your party, they disappeared fast! They are large so we actually served them at the dinning room table before the meal was served so people felt comfortable eating them, but they loved them no matter how they got into their mouthes!
I made half blue cheese / half cheddar because my husband doesn't like blue cheese. I thought they turned out really yummy. I used bacon crumbles instead of frying bacon and used olive oil to cook the mushroom/onion/garlic mixture. I didn't blend the mixture because I like my mushroom filling a little chunkier, not smooth.
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.
They were good but nothing to write home about. This made about 12 mushrooms for me. Next time I would hold back on the amount of breadcrumbs and add more seasoning.
Another 5 star rating! Made these for my DDIL's baby shower and they were raved about by everyone! I, too, did not blend the mixture, but diced very fine. If you do not blend, be sure to let the cream cheese come to room temp, makes it a whole lot easier to work with. Also used a mild bleu cheese (Amish bleu cheese purchased at Whole Foods which I got really cold and grated very fine)and put in a little extra bacon (can you ever have too much bacon?)I used fresh button mushrooms, put the filling in a Ziploc bag, cut the corner and piped the filling into the mushrooms. Baked them on a jelly roll pan sprayed with butter flavored Pam. About 40 "thumbs up" on this one!
Followed the directions to a tee. The filling is way to tight. I will try again and eliminate the cream cheese. The one thing I did not like the most, was the presentation. Bland looking, no color and not a go to dish. The flavor was very rich, but the concept is good. Thank You For Sharing
I am not sure if I like this the way it is written. The flavor is good, but the blue cheese flavor is overpowering, and the filling was extremely thick, making me think I was supposed to use blue cheese dressing (I used crumbled blue cheese). I did not have an overabundance of filling, but I would have if I hadn't used more mushrooms than called for (I used 8 ounces of mushrooms). I will try this again, but will try it with blue cheese dressing to see if it is an improvement.
These were phenomenal. I made the recipe just as written, and the filling was enough to stuff 16 oz. of fresh button mushrooms. Perfect complement to our Christmas feast. My sister said they were the best stuffed mushrooms she had ever had, and my picky man said they were his favorite dish of the meal. Delicious! This one is going in the permenant file.
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!
I have made these several times now for potlucks, parties, etc. I get rave reviews on them every time (Thanks, Maggie)! We have a potluck tomorrow at work. I was going to make something else, but some co-workers coerced me into bringing these again. They are absolutely delectable, and totally worth the effort.
Fabulous. I have made this numerous times since this recipe was featured in an appetizer class I took last fall. The "stuffing" is also an amazing hamburger topping.
I made these for a new years appitizer and they were delicious. I added spinach to the sautee about a minute before it was done. I also forgot the bread crumbs when making the mix so I just sprinkled some on top and they turned out fine. Instead of large mushrooms, I used fairly small mushrooms because I wanted them to be bite sized and they were still really good! I only got one because they went so fast! I had some extra filling so I froze it and plan on making more soon!
I didn't change much with this recipe and it worked out okay. I did not blend the stuffing in the blender. I like texture and thought I would skip that step after reading a review from another member. The flavor was good, but the blue cheese was a little overwhelming. I think more bacon and less cheese would make this taste better.
These were soooooo yummy!!!! Didn't change a thing and they turned out perfect! Will definitely be serving these again.
If you don't like blue cheese, don't let this scare you away. I am not a fan, but the recipe was devine.
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.
Awsome flavor - I coarse chopped all ingredients, mixed lightly, fill mushroom caps and topped with breadcrumbs. There was a bit extra filling which I think would be great with a grilled burger, on top or stuffed in the center.
They went so fast my husband complained that he only got two at our party. The only changes I made was to mix by hand and not in the blender the ingredients. I also added chopped fresh parsley for color.
I really liked these, but it made a lot of filling! My husband thought they were "overstuffed".
Perfect perfect perfect....made for new years eve tonight...and my husband said they are the best stuffed mushrooms he has ever had....and he has traveled the World!! THANK YOU FOR SHARING THIS UNBELIEVABLE RECIPE!!!
Blue cheese flavor was a little overpowering... just an OK appetizer for all the prep work.
These were okay. I made them exact, and took them to a holiday party. The guests liked them, but I have to say that they smelled like dog food. and since they were blended beyond recognition, they looked like dog food too. I attempted to make them more asethiclly pleasing with some pasley, but they still smelled. Just a fyi.
Hubby told me to give these a 5. They were yummy even though I didn't have any blue cheese.
SOOOO GOOD! I followed Sunnybyrd's review and just mixed everything together in a bowl w/o using the blender to have more texture and b/c, frankly, I didn't feel like getting the blender dirty, lol, but I'm glad I decided not to blend it, b/c the different textures were wonderful! I will def be making these over and over~YUM! Thanks for sharing. :)
Outstanding recipe! We made these for my mom's Christmas party they were a HUGE hit!
So many compliments on this recipe. The recipe makes 2-3 times too much filing, though. I had to throw a lot out, and I scooped a lot of mushroom out with a melonballer. I also made some with baked, halved red potatoes as shells.
This was the first stuffed mushroom that has some taste that is truly different and worth trying. It is the best stuffed mushroom receipe that I have tried and will continue to use.
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!
OMG! My guest were fighting over the last mushrooms. I didn't measure much in this recipe I had 10 mushrooms so I used more of everything and used my food processor to blend it all together, the pulse feature let me control the texture. What I had left over I put in the fridge and will use tonight for a second package of mushrooms.
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.
I made this for Christmas Eve and again for Boxing Day (Canada). Rave reviews were received. It does make alot of filling, but then again, I wanted alot of mushrooms. This is definitely a keeper recipe.
These were ridiculously good. It was difficult not to just shove all of them in my mouth and not share. I brought these to a party and since there was a gluten-free lady in the room, we left the bread crumbs out of the recipe, which I may do from now on anyway. I was told these even stood strong in the leftovers test! Make these NOW.
This has a great flavor. Made it for two friends (both who profess to dislike blue cheese) and both asked for seconds.
Fantasic Recipe! What great flavor! When I took them out of the oven they were a little on the dry side, so I covered them with tin foil while they cooled and that did the trick. I also replaced the blue cheese with feta. YUM YUM!
I followed this recipe exactly and can't imagine these coming out any better than they did. They were delicious! Thanks for sharing the recipe.
YUM! I make the batter the day before and put into 2 quart zip lock bags. 2 bags is better because the volume in each bag is easier to work with. The day I am usiing it, I take out of fridge and let it get to almost room temp. Just snip the corner of the quart bags and pipe into mushrooms. This filler makes SO much that I used double the amount of mushrooms. Great food for a party and easy! You can even pipe two pans of shrooms so that you bake one and save one for later...staggering the baking. I left a piped pan of shrooms in the fridge for about 2 hours and it was fine when I baked them. I bake them on my pampered chef large stoneware bar/cookie pan.
good flavor but way too rich. next time I will use less cheese and more vegi's to balance it.
Very good... as long as one REALLY likes blue cheese. The flavor dominates and, depending on the "strength" of the cheese used, can overwhelm. The mushrooms make this a heavy, almost meaty appetizer. I could eat these as main course... but, my girlfriend felt one was all she needed at a time...too rich.
I made these for my daughters bday party and everyone loved them... They kept asking me for the recipe and had no idea there was blue cheese in them... I am for sure makeing them again...
This is a really good recipe and super easy! I did not change much. I used microwave bacon because I do not like cooking bacon and dealing with all of the splattering of grease on the stove. I simply crisped it in the microwave and then crumbled it. I sautéed the onion, garlic and mushroom stems with 1T of butter and 1T of canola oil. I kept the recipe the same, other than that. I did add black pepper. I also, as others, did not blend it. I really liked the end texture this way. I was worried about the consistency of the filling, thought it might run all over the place, but it did not and was perfect. I thought the taste of bacon was just enough but was surprised that I did not taste more of the blue cheese. I may add more blue cheese next time, as I am a big fan of it. Overall, this is a fantastic recipe on its own and you can customize it with different seasonings. I will be making this one again, many times. Thanks!
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.
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.
These were pretty good, but the bleu cheese flavor was a little overpowering (and I love bleu cheese). Also, maybe the mushrooms I used were just a little too small, but I had enough stuffing leftover for 2 more batches. Not sure what to do with the extra.
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!
These were soo good! I took a tip from Rachael Ray and baked the mushrooms first for about 10 minutes to get all of the moisture out. Then I stuffed them and baked them for about 10 minutes more and they were perfect. I will definitely make these again!
These turned out delicious! I used a food processor to combine the ingredients instead of a blender because the blender did not combine the ingredients.
This was AMAZING. I used feta cheese because I couldn't find any blue cheese and it was yummy. I definitely will make this again...
these are great! everyone LOVED them. so easy too. i used gorganzola instead of blue cheese. i also added a bit of white wine to the bottom of the baking dish while they cooked. YUM
This recipe is absolutely delicious! I just ate the leftover mushroom that we had for lunch, and it was just as good as last night! Very rich, but soooo tasty! Will DEFINITELY be making again.
These were fantastic! I made them for my New Year's Eve party and, even having made three times the number of caps, they disappeared in minutes.
This is an amazing recipe, probably the best stuffed mushroom recipe on this site. I didn't use a blender but it still came out just fine.
fantastic!! went like hotcakes at new years party . even non blue cheese fans liked it. will make again absolutely delicious!
The best mushrooms I have ever made. They are very fattening but if you have a party to attend and want to win a prize... this will be the winner!
An absolute triumph! I tripled the recipe, omitted the onion (just not a fan of onion) and used Stilton bleu cheese (my personal favorite and well worth the cost).
This was pretty yummy! I didn't change a thing about the recipe, and my fiance loved them.
10.27.14 ... https://www.allrecipes.com/recipe/137428/blue-bacon-stuffed-mushrooms/ ... Yeah, I subbed jalapenos for the mushrooms. Lighten up, it's okayyyy! :D I think my review is still valid. I would've liked the bacon to stay crispy so I'd put it on top next time. Oh, I didn't blend it - just mixed in a bowl. Other than that, no suggestions - just if you're using jalapenos, watch out for leaving too many seeds. I had a little sweat going. Really, I did! :D
my motto is there is nothing bad that can happen to a mushroom - I love them - but this was a REALLY good thing. followed to the letter - just doubled it - had some cheese mixture left over so I spread it on the few slices of fresh french bread I had left over and broiled it. That was as good as the mushrooms!!! This one ranks right up there with one of my favorite finds on this site.
Thank you Maggie for a fantastic recipe. I've made it a couple times now and have made only some small changes. We are big blue cheese fans so I added more blue cheese. I didn't add the butter to the bacon grease. I just cooked the garlic and mushroom stems in the bacon grease. (which is a must) Lastly instead of the bread crumbs I took a 1/2 a cup of cheddar fishy crackers, put them in my mini food processor and then added them to the cheese mixture. This has joined the family favorites file.
Great recipe! We took them to a New Year's Eve party - they disappeared in minutes and received rave reviews! I made enough for 24 and found that neither a blender nor food processor could handle the quantity. Next time I'll use a mixer. Also, in making enough for 24 we had filling for twice the number of mushrooms. I will consider reducing the amount of cream cheese, blue cheese, and bread crumbs for larger quantities.
This recipe goes GREAT as a side with grilled filet mignon. Save the trouble of trying use a blender! Just use a fork or mixer. We're hooked & will make this one again.
These are great! I used crimini mushrooms and like everyone else, had a lot left over but it was good as a dip with crackers. Very rich
These were great! Mushrooms are not for everyone but those who ate them loved them! Makes a lot of stuffing
These are wonderful! They have a deep smokey flavor. Mmm!! I ate too many and had no room for dinner.
Made these for a party and they were FANTASTIC! I cooked the bacon the day before & cut down the prep time (plus the smell.)
Delicious! I have made them 3 times already and everyone loves them! Thanks for the recipe!
These were great. I doubled the recipe to stuff 12 mushrooms and still had enough left to stuff several chicken breasts the next day...yum! Definitely brush the mushrooms with olive oil, and I cooked a little longer until nicely browned.
These had potential. The filling just tasted like bread crumbs, next time I will leave them out entirely.
These were absolutely delicious. My mom said she was dreaming about them last night..
