*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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.