These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
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 delicious! Thanks so much, Leslie!
Read MoreThese 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.
Read MoreI 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 delicious! Thanks so much, Leslie!
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 with the flavor of the mushroom very well. My mom and I ate them, and liked them to an extent, but no one else in my family cared for these. Thanks for sharing, but I think I will try a different recipe next time.
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!
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 cheese to the mixture and it came out really well, and I got that nice melted cheese taste to it. I topped the top of the mushrooms with panko bread crumbs to give it an extra crunch with the parm cheese and it was delicious! Thanks for sharing!
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 crumbs on top. I have made these twice, once with regular cream cheese and once with low fat cream cheese. I prefer the low fat cream cheese. They seem almost too rich with regular cream cheese, I know that is just a matter of personal preference. I would rate this recipe five stars with low fat cream cheese!
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
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 probably due to the fact that I bought larger mushrooms with big stems (for better stuffing room!). These are very rich as well, so eat sparingly.
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 onion adds great flavor and complements the cream cheese and bacon. Rather than baking for 40 min., we put them under the broiler for 5-8 min.
I added some green onion and they were great. Made them for lunch yesterday, and my boyfriend asked for them again today.
I made these for New Years last year and it was a hit. My family absolutely loved these and so do I. :) I did not make any modifications to this recipe.
Awesome! Good for people who love mushrooms but don't like all the other stuff that people normally put in them! really brings out the flavor of the mushrooms!
Perfect. I took the advice of other's and sauteed the mushroom stems in the bacon grease and then adding them to the stuffed mixture and they turned out perfect. I have shared this recipe with others who also love it.
Outstanding, I added some pimentos on top just for the look. See the picture I added. The red under it is just a red silicone pad to rest the hot dish on.
Everyone loved this recipe! Made a couple of changes, sauted stems with bundle of green onions in butter and a touch of the bacon grease. Added a touch of salt. Added bacon crumbles instead of cooking it myself. Basically this is an awesome recipe to build off of. I'm so glad I found it this is the first time I have ever made these and my DH was eating them blazing hot from the oven he loved them so much and this man just doesn't do that. LOL
Wonderful, traveled well to Christmas dinner, just a litle reheating. they were gone in seconds
Delicious addition to our New Year's Eve celebration! I made two simple changes: added shredded Mozarella cheese and the chopped stems to the mixture prior to stuffing the mushroom caps.
These were wonderful! Portabellas were on sale this week and we were doing a BBQ, so I decided to grab a couple packages to add as an appetizer. The only things I did differently was include some of the stems chopped up per other suggestions...and we put them on the grill to cook! Yum! It's so simple yet tastes like it took a lot of work!
Delicious!! I made these for my sister and ended up with so much stuffing left over (I winged the proportion of mushrooms) . I put the left over stuffing on my bagel this morning and it was AWESOME!
AWESOME!!! I have tried several stuffed mushroom recipes and have tried to create my own and they were always good, not great. These are incredible!!! The bacon is a very subtle flavor. I used reduced fat cream cheese, and like I said, they were incredible. I will no longer by stuffed mushrooms from our local deli nor mess around with other recipes. Thanks for the great recipe!!!
First time making stuffed mushrooms. Boyfriend thought they were going to be gross since he doesn't like whole mushrooms. These were absolutely amazing though. :) Followed the recipe exactly, will make again!
I made these at Thanksgiving and they were gone in a matter of minutes. Everyone raved over them and I was ordered to have them at Christmas too!
Excellent!! I have made stuffed mushrooms for years but decided to try this recipe for a change. We made these for our Christmas Eve dinner and they were the hit of the party! They are quick and easy to make and are by far the best stuffed mushrooms I have ever had! Yum!!!
Very rich, but tasted good. Great start for someone who has never made stuffed mushrooms before. Now I have a basis for adding my own flare next time.
My wife and I loved these very delicous,I even took some to work with me next day and shared them and got rave reviews...awesome!
these are the BEST EVER!! i made these and my husband took them to work and they were gone in 5 minutes. i will make these again and again. i also used the stems and sauteed them in the bacon grease. :-)
These were great - even the non mushroom eater in my house liked them! I chopped up the mushroom stems and used them in the filling as well. I used 1/3 fat cream cheese and shredded Parmesan cheese. The first time I made them, the filling had a little pesto and sundried tomato mixed in and they were really great!
FANTASTIC!! Followed recipe EXCEPT that I added more Parm cheese :) These baked nicely & I had enough stuffing left to do a whole other batch :))) My 10 year old son who absolutely HATES mushrooms will eat these!!! Thank you, Leslie, for a QUICK, EASY recipe!!!
First time I have ever made stuffed mushrooms. These were so simple. They were delicious! After reading other reviews I did chop up the stems and added them to the mix. These were so good, I almost ate them all. I can't wait to make them again.
Very good! Also added chopped up stems and sautéed with garlic. Instead of cooking bacon I took the lazy way out and added real bacon bits...was still good. Topped w/ combo of breadcrumbs and parm. and worked fab!
These were excellent! I haven't ever made stuffed mushrooms before and I thought these were super easy and tasty.
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.
This was so easy and really yummy. The only thing that I did different was to chop up the stems and add them back to the cream cheese.
excellent. i doubled the recipe and made over 30 caps and people were wanting more. will definitely make again, maybe just as a snack for myself!
I really liked these, but my husband said he thought they were just "okay". It is very cheesy, so I guess it could used something else mixed in it to give it more texture. I did use scallions and some bread crumbs, which did help. I would make them again.
Very nice. Easy and quick to prepair. Used gruyere cheese in half of cheese ingredients (not cream cheese)as needed to use. Also, used 2 Portobella mushrooms.
I couldn't make these fast enough! lol even the kids came back for more! thanks for the recipe!
Amazing.... My finicky family loved them and ask for them all the time! I don't even like mushrooms myself and think these are amazing. Left out the Worcestershire sauce, though...
I've tried lots of stuffed mushroom recipes and these are my favorite! I add Panko breadcrumbs over the top. It's the perfect crispy texture to go with these savory mushrooms!
VERY good, I don't like to waste any of the mushroom. I chopped the stems, and sauteed them in a little of the bacon. Very creamy, and Delicious.
Used Cremini caps and made some modifications. I added smoked cheddar and a little mozzarella. With the smoked cheddar, I figured I could pass on the bacon. I had some in the freezer, but didn't want to defrost it. Once they were on the cookie sheet, I drizzled a little olive oil over them, just to keep them moist as the caps cooked. So here's my version of the topping: Smoked cheddar, mozzarella, parmesan, cream cheese, bread crumbs, cold butter, onion powder, garlic powder, a pinch each of cayenne and chili powder. I mixed with my hand until it was crumbly and then added about a teaspoon of olive oil to make it moist. They came out amazingly flavorful and my house smelled so good with that smoked cheddar. I highly recommend it. A little goes a long way. I'm planning on doing this with portabellos next.
Absolutely Outstanding! This has become one of my "Go To" recipes when I can't make up my mind what to make. So simple and soooo good! Thank You Leslie !
This is a great recipe to use as a foundation. I modified it by dicing the mushroom stems and adding them to the filling. I also added 2 tbsp blue cheese crumbles and a few shakes of cayenne pepper. After baking I sprinkled on a bit more cayenne for color and some extra kick.
Made these for a potluck and they probably only lasted ten minutes. Everybody was impressed and raved about how yummy they were!
These are great!! Make them for every occasion at request. I took advice of other people and added in green onion and used Turkey bacon and light cream cheese. We used the left over filling as pretzel dip and it was great.
I made this for a family dinner party and they were fighting over the last one.
Love that this is a non-seafood recipe. This was a huge hit as an appetizer.
These are the best, probably my favorite! I do add a little bit more Worcester shire and some garlic salt, top with some mozzarella cheese
Absolutely SPENDID!! I wouldn't change a thing to this recipe! These are addictive! Will use this recipe time and time again!
My brother and husband made these months ago and we all loved them! I have been searching for the recipe and am thankful I finally found it!
This recipe was delish, i made some changes which ended up working out. I put chopped scallions in the mixture and added bacon bits instead of bacon (thats all I had) surprisingly it was still very good. Thanks for sharing.
I decided to try out this recipe when we had friends over a couple of weeks ago. My husband and I figured you can't go wrong with cream cheese and bacon. They were a BIG hit! Everyone loved them and they were gone almost as quickly as they were served. I used the "baby bella" mushrooms, and sprinkled on a bit more fresh ground pepper as well as paprika before popping them in the oven - delicious! Will absolutely make again . . . and again.
I'm learning to cook new things to impress my boyfriend. This was very simple and tastes GREAT! His mom is now stealing the recipe from me! I like the fact that it uses things I already had laying around the kitchen. Thank you!
I've been making this recipe for years just without worstershire sauce, but with minced garlic. The worstershire was A delicious addition. Everyone always eat all of them! Yummm.
On the advice of others i added green onions, garlic, and the chopped stems in the cream cheese mixture. i also put bread crumbs on top. Cooking time was almost doubled as well. They were delicious and i will definitely make these again. i am only giving it 4 stars though because i had to add so much to give it flavor and texture.
These were yummy, my daughter really liked the blend of the cream cheese and Worcestershire sauce together. Of coarse the bacon always makes things good too. The only reason I gave a 4 instead of a 5 was because I've made 2 others off this site that were amazing 5's, but these are still worth trying, very simple.
I prepared these mushrooms for Easter, they came out very well, after 35 minutes instead of the posted 30. the mushrooms seemed to be more tender and he filling was cooked through. I also added more bacon for a crispier texture.
These are great! I just add a little mixture of panko and bread crumbs. Everytime I make them people ask me to make them for the next get together.
This was my first time making stuffed mushrooms and they were a hit! I made them for myself a few days later with fat free cream cheese, but they weren't as good.
THESE ARE DELICIOUS. I've made these twice now, and both times my family has devoured them and asked for more. I don't think I would make any changes to this recipe. Also, if you have any of the filling left over, it tastes amazingggg on toast or bagels.
As is, this recipe was good. They were eaten quickly by everyone. The second time I made them I changed a few things and wound up liking them a lot better. I chopped up the mushroom stems and sauteed them in the bacon grease, and added that to the cream cheese/bacon mixture. I left out the Worcestershire and instead used a teaspoon of hot sauce. Instead of parmesan cheese I used panko breadcrumbs. At the end I mixed in about half a tablespoon of chopped chives. These were amazing.
Made these last night. Easy and yummy! I added a bit of onion and garlic because I didn't have Worcestershire sauce and needed to add a bit of flavour.
I stuffed a flank steak with this and grilled. i did leave out bacon. I also stuffed chicken breast with it, but left bacon in!!!!!
This recipe was good, but I did make some changes. In the filling I added sauteed green pepper and the stems and put the slice parmesan instead of grated. They were delicious!
These were amazing! I love stuffed mushrooms but only one or two restaurants make them good enough for me. So I decided to make my own. I was pleasantly surprised at how this easy recipe turned out to be better than any I’ve ever tasted! I will only be eating my own prepared stuffed mushrooms! Thanks for sharing
Absolutely amazing! I kept in oven a bit longer...like 40 minutes to get my filling to brown and added a bit more worcestershire (5 drops). I could have eaten all of these in one sitting!
THIS WAS AN AWESOME RECIPE, I did alter it by leaving out the parm and added a 1/4 finley chopped onion and two garlic cloves. Egg washed them, breaded the mushroom caps before deep frying till golden brown. I did sprinkle grated parm over the top when they came out of the fryer. AWESOME, AWESOME, AWESOME!!!
I have made this several times. The only change is that I sometimes use turkey bacon instead of regular bacon. Always a big hit!
Time consuming, but I doubled the recipe for 14 and I can home with an empty platter.
Omg so delicious !!!! I made it with onion and chive cream cheese since it's what I had in the fridge. Holy moly so amazing !!!! Definitely making this again :)
AMAZING!!!!
Love it!! I took the stems and added them to the filling and it is soooo delicious!
I made these as an appetizer for my Christmas dinner two years ahold, and they were a huge hit! My husband isn't a mushroom fan and he ate them! I chopped up some scallions and the mushroom stems and sautéed them in olive oil and garlic before adding them into the cream cheese mixture. They are quite rich due to the cream cheese, so I highly recommend using low fat cream cheese. I had some leftover cream cheese mixture, and I spread it on a wheat cracker to make a nice snack.
Very good, like the recipe said except I used cornbread stuffing, just a dusting on top, then parmesn topping.
I thought these just average, but others really liked them. Very cream cheese tasting and I even followed other reviewers advice and added chopped gr. onions, fresh chives, and some of the stems from the mushrooms. I also topped them with panko bread crumbs. I will make these again but with less creamed cheese, and more onions, stems.....
Easy and a delicious recipe. Served as an appetizer on New Years Eve and everyone loved them. Will definitely make again.
I used baby portobellos, and half a package of sausage instead of bacon. I also added a bit of mozzarella. I chopped the stems and added them to the sausage while I was cooking it, and I covered the inside and outsides of the mushrooms in garlic butter and baked them for 10 minutes before stuffing. I added a mixture of Parmesan and oat flour the last 5 minutes of baking. Yummy!!! One day I'll make them as written, because those look delicious, too! :)
Yum! These were good! I added two things, but other than that made it just like directed. I added: breadcrumbs to the top of the mushrooms and I sauteed the stems in the bacon grease and added them to the filling. Delicious!
This was a HUGE hit at my place tonight. Thank you so much! Really delicious.
These were incredible! Only thing I did different was too cook and add the mushroom stems to the filling as other reviewers suggested. Everybody wants these for the next holiday!
