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My review
The Best Stuffed Mushrooms
14
Leslie Ann
"These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite."
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Ingredients
50 m servings 162Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 189252 Ratings
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Most helpful positive review
9/14/2009
I don't want to even think about how many of these I ate... The only change I made was to lightly sprinkle the mushrooms with a mixture of breadcrumbs and Parmesan. These were absolutely delicio...
Most helpful critical review
7/27/2009
These were ok, I think the parmesan cheese is a little overwhelming. I would make these again but I wont be adding the parmesan and may try to give it a sweet kick instead.
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9/14/2009
I don't want to even think about how many of these I ate... The only change I made was to lightly sprinkle the mushrooms with a mixture of breadcrumbs and Parmesan. These were absolutely delicio...
6/5/2009
These are the first stuffed mushrooms I've ever eaten. They were very easy to make, but the flavors were very, very strong. The filling by itself was delicious, but it didn't seem to combine wit...
6/12/2009
These are very good. I used shredded parmesan instead of grated because it was what I had today. Next time I would saute the mushroom stems and add them to the filling. Thanks for the recipe!
8/27/2010
TASTY! I admit I was skeptical when I was trying out the cream cheese before it baked, but after the mushrooms coming out of the oven I couldnt help myself. I add a sprinke or two of mozerella c...
11/4/2010
This is a great recipe!! I made a few changes though. I sauteed the mushroom is olive oil and minced garlic before baking. I also added scallions to my cream cheese filling and Italian bread cru...
5/20/2010
these are awesome...they turned out great..I didnt have any worstishire so i added a few drops of the bacan grease and added a clove garlic just to kick up the flavor....yummy will make again
6/6/2010
Good, simple recipe. My only addition was green onions to the cream cheese mixture and seasoned bread crumbs mixed with parmesan sprinkled on top. These baked a little longer as well, but it was...
12/31/2010
My mom and I have been making this recipe for decades. It's one of our favorites! Only difference is we don't use any parmesan cheese but we add about 4 Tablespoons of chopped green onion. The ...
7/5/2010
I added some green onion and they were great. Made them for lunch yesterday, and my boyfriend asked for them again today.