82 Reviews of Stuffed Mushrooms

From: ratherbeswimmin'

On May 31, 2004

Have mercy!! These are outstanding stuffed mushrooms and very addictive. I didn't make any changes in the recipe and thought they turned out just right. I served them as a side with roast beef and other vegetables. I tried out 5 of them before dinner was served. My husband was laughing and wanted to know if I was going to save any for the rest of the family. I said maybe. Great recipe MaeEast.

From: Miss Annie

On Jul 18, 2003

These little gems are truly wonderful. I made these as you directed except for using olive oil to saute. I added bacon pieces that were already cooked in my freezer. We really enjoyed this great tasing side dish. Thanks, Mae for sharing the recipe.

From: Cilantro in Canada

On Sep 30, 2006

These are so good. I had 6 giant mushrooms to fill and this did it perfectly. I used 1 piece of whole wheat bread for the soft breadcrumbs. Once the bacon and onion were cooked I transferred to a bowl and added the cheese and breadcrumbs. I left out the salt and oregano. I overstuffed my huge mushroom caps. Because of their size it took about 10 minutes longer to cook. Next time I would cook the bacon a little before adding the onion and garlic beause the onion was cooked before the bacon. These are very rich and delicous. Thanks for a great recipe.

From: KLV

On Jun 18, 2005

I made these for a party and they were gone in a flash. My husband heard our guests raving about them so he ran and grabbed a couple before they disappeared. I followed the recipe and didn't change/add anything. Thanks!

From: MarieAlice

On Nov 26, 2004

Made these as a tasty little appetizer yesterday for the Thanksgiving Dinner I was preparing. All the guests thought they were gorgeous. They were very easy to prepare. I used button cup mushrooms and pancetta instead of bacon. I didn't have any mozarella, so used a combination of Parmesan and strong cheddar and I used brown bread crumbs. They were gone in a snap and everyone loved them! Thanks!

From: Jake Hazelip

On Nov 27, 2003

My wife and I went to a Thanksgiving day dinner at our friends' house. A few of us brought dishes to add to the feast. This was my contribution. I hate to chop, so I diced things up nicely, then plopped them all in the food-processing attachment of my stick blender and cranked it up. The result was a rich paste that I scooted around the skillet for a while and then drained through a coffee filter and a wire strainer. Other than that, I followed the recipe to a 'T'. It was a complete success. Thank you so much for this wonderful recipe!

From: David Magazu

On Apr 23, 2003

My wife and I omitted the bacon and used oil to saute. We also substituted fresh shredded parmasean for the mozzarella because we didn't have any mozzarella. We only used eight medium sized mushrooms so we cut down the ingredients but the outcome was wonderful. Thank you.

From: Ann Monroe

On Nov 26, 2004

We really enjoyed these. I didn't have mozzarella cheese so used part cheddar and part parmesan. They definitely took longer than 10 minutes to bake. Closer to 20. Good!

From: Chef Dave the Computer Guy

On Jul 28, 2006

I made these without bacon for some vegitarian friends, and it was beautiful. These are very quick and easy, and I highly recommend them as an appetizer or a side dish!

From: Snoopy

On Feb 16, 2008

Wonderful!! Followed recipe exactly!!