12 Reviews of Stuffed Portabella Mushrooms

From: whtbxrmom

On Jun 2, 2008

These were very good. I added some crumbled blue cheese to the cream cheese. It needed to be used up and I thought it might add a little extra flavor. Instead of bacon mixed in we sprinkled Bacos on top before baking. We have some vegetarians in our family. Bacos are made of soy, and the veggie bacon substitutes tend it get soft when mixed into somethings. My daughter didn't care for the cheese topping, but that may have been due to the blue cheese I added. Next time I will make it without and if we change her mind we'll make this a five star rating!

From: Bergy

On Dec 28, 2003

Just what I wanted to round out my Brunch menu. I used aged Provolone - I like the mild smokey flavor and it is easier to grate than the 2- 3 month cheese. cut back a little on the cream cheese. One person does not eat meat so in her Portabellas I omitted the bacon & added garlic. Worked well but I know the bacon ones were better. Served with individual omelettes filled with Hot Italian sausage, sauted tomato, onion mixed peppers including a little hot jalapeno. crunchy potato patties on the side and fresh hot scones with homemade jam. Thanks Mean Chef for an excellent mushroom recipe

From: Gwynne Balson

On Jul 4, 2003

Made this as an appetizer for dinner party - folks that would NEVER eat a mushroom were amazed to hear what it was. I like springing things on people to have them taste before they "predetermine" they aren't going to like it. Best recipe I have ever found for Portobello's - Don't hesitate to make this one. Did use 1 stick of butter and 1 cup of cheese (had giant caps).

From: CeeCee526

On May 16, 2003

I made these this week and got rave reviews. My mom asked for the recipe and said she will be making these for sure. I am on a low-carb diet and will make this as a side to steak. It's like a baked stuffed potato. YUM!!

From: Evie*

On Jan 25, 2003

YUM! The addition of the cream cheese in this recipe made this for me. Love the creamy texture along with the crispy bacon bits. I used mozzarella cheese and will be making these again.

From: Lizzie-Babette

On Aug 1, 2004

Can't believe I just got around to reviewing this...made this recipe for a french bistro dinner back in May or June as an appetizer, and it was just scrumptious. I was doubtful about the cream cheese (seemed like a lot), but all the flavors melded together perfectly. I also used aged provolone, to great results, and made the recipe exactly as written. It's a winner, and one that DH has already asked for again. Note though, that the cream cheese mixture may be a bit stiff - I initially tried to use a spatula, but got better results spreading the mixture into the caps with a butter knife. This is wonderful, and really does not taste as rich as you might think - it is just a nice, deep, savory flavor that would suit a variety of menus as an appetizer/first course. Thanks, Mean Chef.

From: ~Nimz~

On Oct 17, 2004

Absolutely wonderful. Had to use a full stick of butter because my mushrooms were huge. Was very tempted to add to the ingrediants, but didn't. Thanks for posting this great recipe.

From: Catte Nappe

On Nov 3, 2005

Consider this a mixed review. I loved it. DH didn't, even though he's usually a happy mushroom consumer. I used it as the entree; with green beans and red peppers on the side, french rolls, and a salad loaded with extras (olives, tomatoes,beets, garbanzos, etc.) DH didn't go hungry but only ate half his mushroom and when asked if he minded my using the rest for lunch at work made a face and told me he wouldn't miss them.

From: Mysterygirl

On Oct 17, 2005

Very tasty! I love the cream cheese and bacon flavor mixture. I'm thinking that some green onions would be tasty too.

From: kerrysdancin

On Oct 16, 2005

This is a wonderful recipe! I did chop the stems and minced fresh garlic and added to the cheese mixture. Sprinkled with parsley for a grand appearance! Thanks so much!