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.
I added a couple of chopped chillies to the recipe - baked them in the oven on roasting trays until they were a bit crispy. They were okay but nothing to shout about. Would make them again but add different things like smoked salmon.
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.
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!
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.
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.
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
Very easy to make and taste great.
Sorry, didn't like this one. It was too cream cheesy. I may try this with stuffing mix added.