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Blue Bacon Stuffed Mushrooms
September 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!

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