Fantastic! But I must say I did use only about 1 cup of fresh bread crumbs and could have done with even less. Apart from that, very tasty!
I should have known when I saw "cups" of breadcrumbs there was a problem -- WAY TOO MUCH! The flavor of the mushroom and cheese got mostly lost in the crumbs. If I do this again -- and I might because I think it has potential -- I'll use only enough crumbs to bind the mixture. But first try, very disappointing.
Fabulous! Had these at our annual Christmas party. Had way too much food as usual and these were the ONLY thing completely gone. Easy to put together, made them the morning of and kept them in the fridge till ready to bake. Baked at 350 for 30 minutes and they were perfect. Thanks for posting this!
Hi Linda -- these are great! I have made this recipe several times and the mushrooms come out perfect! Didn't change a thing. Thank you for sharing! --Marla
Oh, wow! These are unbelievably good! Made them last night to go with grilled filet mignon, they were practically inhaled. Definitely will be on my list of regular side dishes. Instead of button mushrooms I used some medium sized portobellos. They cooked perfectly in just 20 minutes in a 350 oven. Thanks for posting. These really are the best stuffed mushrooms I have ever made.
This was delicious! We had this as a sidedish to grilled steaks and it went great. Couldn't stop eating them! The gorgonzola matched well with the mushrooms and the breadcrumbs helped cut the richness of the gorgonzola. I cooked them in the oven for 20 minutes at 350 and at 375 for the last 10 minutes and they turned out perfect-nice crust on the filling. If your mushrooms have long stems, I suggest getting an extra mushroom, chopping it up and adding it to the mix. Thanks for sharing this. I will definitely be making this again!!
What a tasty little appetizer for our "happy hour". We did lighten up on the hot pepper sauce just in case some people didn't like it as hot. The Gorgonzola makes these mushrooms so special. Everyone loved them...should have doubled the recipe. Linda B, your recipes are great.