- Most Helpful
- Highest Rating
Mushrooms, Bacon, Cheese, Onion.. My favourite foods all in one!! These turned out absolutely delicious. Next time though, I may salt the mushroom caps first to give the mushrooms a bit more flavour. You get a hit of wonderful cheesy bacon, and then a rather bland mushroom. Still tasty though and will be making these often!
I have been cooking these for 30 years, Different options sprinkle mushrooms with a little garlic, add some Greek yogurt, chopped stems mixed with cheese and bread crumbs, can use chopped courgettes &/or chopped nuts, sometimes I leave out the bacon. Or I do 3 Different options. Use different cheese & mix them changes everything.
These are very good!! I cooked a chopped mushroom along with the stems and onions (I broke it when removing the stem) so I had a little extra 'filling'. These were so simple to make and the combo of the onions, mushrooms, cheese and bacon was perfect. Made for a Super Bowl party and they were a big hit!
Awesome! This was simple and yummy. ^^ I thought the mild taste of the mushroom caps offset the saltiness of the filling very well -- and modified this to make 10 mushrooms.
These are awesome! I saw this on another site and was glad to see it here. I use this a lot for parties! I've even just saved some bacon grease and fried up the onion in the grease instead of the butter. This recipe made it into our book#179809!
Delish! I used extra sharp white cheddar and they turned out awesome!
I made a few and ate right away and froze the rest. I used turkey bacon, so I add a little oil before cooking to make it a little mreo moist. I love that I can cook these straight from frozen.
Oh my!!! Bacon and cheese stuffed in a mushroom, what could be better?? I served these at a formal cocktail party and they were wiped out quickly, even a mushroom hater tried one and loved it because of the bacon. My friend baked them on a stone and the 400 degrees was a bit too hot and over cooked the mushrooms, I would either cut down the temp or not bake on a stone next time. They weren't as pretty as the picture but the taste makes them a winner and a keeper recipe. I look forward to making them again.
I've made these twice now and they were a big hit both times. It's great that you can make them in advance - I made them one day ahead and left them in the refridgerator. They are a bit rich so I didn't add the extra cheese on top. The baby portabella mushrooms are great!!
We really enjoyed these stuffed mushrooms. While they were a little more watery than I would like, the ease of making ahead and freezing more than makes up for it. Everyone at the Open House enjoyed them. I left some in the freezer and we had them with dinner last night. Thanks for posting!!!