By Tish on November 13, 2004
Photo by * Pamela *
Photo by * Pamela *
"I was looking for make ahead appetizer for the holidays and found this one. It's hard enough during those times to get the "meal" on the table. I thought I'd make it a bit easier on the appetizers!"
Serving Size: 1 (586 g)
Servings Per Recipe: 1
"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!!!"
"This is one of our favorite stuffed mushrooms. Thanks for posting th recipe."
"So GOOD!!!!! I had to bring a dish to a work potluck and I picked this recipe. It was a HIT! Everybody's favorite. Very tasty and super easy to make. I doubled the recipe and good thing I did, because they quickly disappeared. I was glad I made couple of extra the night before because that was the only way I got to taste them..lol.. Thank you for sharing this great recipe!"
"yum! yum! yum! These are delicious!! I made these for my Christmas party and the fact that they could be made ahead and put in the freezer helped me enjoy my party a little bit more. I used regular mushrooms but they worked great. I would highly recommend this recipe and I plan to use it again in the future, thanks Tish!"