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.
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.
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.
