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A rich, warm and cheesy recipe for classic stuffed mushrooms, this attractive appetizer is perfect for your next dinner party or special event. —Kristen Woodburn, Atlanta, Georgia
This recipe is:
Diabetic Friendly
Nutritional Facts 1 stuffed mushroom equals 55 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 236 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 1 fat.
Originally published as Blue Cheese and Bacon Stuffed Mushrooms in Taste of Home August/September 2010, p31
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Reviewed on Feb. 01, 2012 by MnJsMom1421
These were amazing! Made them for Christmas Eve and everyone Loved them! Super easy to make and tasteful! Will make again and again!!
Reviewed on Nov. 07, 2011 by Italy04
These are a favorite in our group of friends. I have made them twice in the past week for different parties! I have a feeling they will be a permanent staple at all our events...easy and delicious. Time saver too because you can assemble early in the day, then just cook them before serving!
Reviewed on Oct. 12, 2011 by lengelfam
I love stuffed mushrooms and this recipe had such an elegant twist. I served these with a risotto verde and herbed scones. They we deliciously meaty and everyone loved them!
Reviewed on Sep. 25, 2011 by rubydoo008
Needs to have more garlic for the taste
Reviewed on Sep. 23, 2011 by cheryl_bishop
Delicious and very easy to make! Had some filling left over and my husband used it as a cracker spread... yummy!
Reviewed on Sep. 21, 2011 by vieux
Made this using portabella mushrooms. Great appetizer or side for steak. Also great with an escargot nested in the filling using button mushrooms for an appetizer. Next time i will brush the mushrooms with oil and grill them until tender first. The time required in the oven is shorter as all you have to do is heat everything through. The filling is less runny this way. Overall, excellent. definitely a keeper.
Reviewed on Sep. 21, 2011 by Susie77
Made this for just my husband and self -- no leftovers! It's amazing. I used low-fat cream cheese, cut the blue cheese by half, and used turkey bacon to save a bit on the fat.
Reviewed on May. 09, 2011 by jeannine26
This recipe was a wonderful side for Tenderloin
Reviewed on Nov. 09, 2010 by nikmyown
I made these stuffed mushrooms for awork party, and everyone enjoyed them. i made them as recipe follows, however the taste of blue cheese was somewhat overpowering, so i added jimmy dean sausage to the mix and they were spectacular!
Reviewed on Aug. 04, 2010 by carrie carney
Just had to add this- I made the mushrooms a few days ago and my husband has been BEGGING me to make again! I will need to go to the store and get the ingredients again!
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