By PanNan on October 01, 2002
"The stuffing in this recipe is out of this world. It's flavored with bacon, onion, cayenne, garlic, etc. YUMMY! I always double the recipe because they go so fast. This was originally based on a recipe in Southern Living, and with the dash of cayenne it's truly a Southern recipe."
Serving Size: 1 (577 g)
Servings Per Recipe: 1
"Good, easy enough to make. I made them ahead and baked them a bit longer than stated to be certain they were cooked through. Made a great appetizer."
"I have made this and it's great;the only difference is that I didn't put any butter. "
"These are fabulous. It's now one of my husband's most requested appetizers whenever we entertain or take a dish to any type of party or gathering. The cayenne adds a great zip!"
"I really liked the flavor of the stuffing on these mushrooms. My husband double dashed the cayenne and gave them a great kick. We did n't add quite a 1 cup 1/2 of bread crumbs we thought they would be too dry. All in all really good and my guests didn't let any go to waste."
"PanNan, I do want to tell you that I fixed this recipe. But, I did it a tad different and it was rated very good by husband that does not like stuffing and excellent by me. Even tho it was fixed differently but with the same ingredients. I had about 1 1/2-2 pounds of small button mushrooms and some Italian ones (they were priced the same so I was venturesome. I could tell no difference in taste, although the Italian ones seemed to be firmer). I quartered them, cooked the bacon in the microwave. I sauted all the mushrooms in butter, but would leave it out next time. Didn't use any olive oil. Diced up a whole onion and probably added more garlic. I freeze bacon in 4 slice packs, so I used all 4. I had two slices of sandwich cut sour dough and cut them up into I'd say 1/2 inch pieces and let them dry, this equaled about a cup maybe a tad more. Went out on a limb with me and added two dashes cayene, now my husband (did I mention yet that he is part dragon and breathes fire, will eat jalapenos like pickles and these little red ones that burn my tongue just looking at them with his meals) so two dashes might have given him a little sniff. The parsley I had to use dried. Now to the preparation. My husband has hateful tendencys towards stuffing (the bread kind served with turkey usually) especially if it is stuffed inside. But, sadly we are not a marriage made in heaven as I am the opposite and continue to fix it even tho I hear about it (don't ask me why I bring this on). But, last night I sauted everything (minus the bread cubes) all together when mushrooms were almost done took it off the heat and stirred in the bread cubes. Cleaned my chicken and stuffed the mushrooms up inside, but a few did not make it in, so had to clean up by taste testing. YUMMY!! The bacon will diffently calm the dragon, err husband in this house and the cayenne was perfect for me. "The mushrooms are very good", as rated by said stuffing hater/dragon. Although, I must tell you that he took one look and I could see it in his eyes, there was going to be fireworks. Left him to ponder and try or not his loss. Well, he tried it and later on (of course he would not tell me at the time it would mean that he would have to swallow his pride, and I think he was full on mushrooms, to admit he liked something, oh yeah along with everything else he is a well heard food critic, atleast in this house) he admitted that "The mushrooms are very good". Although he says, "The chicken was dry probably because of the mushrooms." So you see in this house, danged if you do danged if you don't LOLOLOL! But I thank you it was delicious! and will pass on the original recipe to my daughter who loves stuffed mushrooms and is a recovering vegetarian who loves bacon So, I rate this a 5 star this way and look forward to trying it correctly!! Shirl"
"My nephew loved these! And he doesn't even like mushrooms... These were super easy and they went so fast! We will be making again!"
"These were a little dry, but tasty. I added smoked paprika instead of cayenne and sprinkled the top with parmesan before baking."