13 Reviews of Bacon and Cream Cheese Stuffed Mushrooms

From: Di Di #2

On Dec 6, 2007

I used garlic-cheese spreadable tub cheese in place of the cream cheese. I increased the amount of onion and used Lawry Seasoning salt, just a couple of sprinkles. The guests emptied the platter quickly. Will be making more for the holidays. Thanks, Dancer

From: Dr. Cee

On Dec 22, 2008

YUM, YUM, YUM! We gobbled these up! To lower fat content I used precooked bacon bits and then sauteed the onion and stem in some olive oil. Also, just as a quick tip, place the mixture in a ziploc bag and refrigerate for a bit. Snip off an end and simply squeeze mixture into the mushroom caps. Quick and less messy.

From: BittyD

On May 6, 2008

Way back when I was in elementary school, a friend's mother used to make these. I loved them so much I had her mom give me the recipe. I still have that tattered old card in my files and I still think these are the best stuffed mushrooms ever!

From: Chef #231634 Kristi

On Dec 25, 2008

Sorry, didn't like this one. It was too cream cheesy. I may try this with stuffing mix added.

From: darthlaurie

On May 5, 2008

My bf made these for a party and they were the first thing to go! They're creamy and delicious. Next time, I think we'll add a little Italian seasoning and maybe another type of cheese (like an Italian six cheese blend) to add a bit more of a punch to the flavor.

From: Wise Rita

On Feb 2, 2008

Fabulous! Next time I'll try using the teeny tiniest mushrooms I can find so they are bite sized. I used regular sized button mushrooms which required 2 bites, which got messy and cumbersome. Tastes DELISH! Let them cool a bit before serving.

From: Chef #369952

On Feb 21, 2007

Very easy to make and taste great.

From: Heather ND

On Apr 14, 2009

These were wonderful. I made them pretty much just as the recipe says. The only thing that I did a little different is I put the onion, bacon and stems in the food processor so they would be really small pieces. The taste was amazing. Thanks so much for posting and contributing to my Easter dinner.

From: Chef #247292

On Jan 5, 2006

From: Chef #454531

On Mar 26, 2007