These Stuffed Mushroom Caps are great for entertaining. Can be made in advance, up to the final step. Assemble the mushrooms and either freeze or refrigerate. Bring to room temperature before continuing. A slightly salty flavor, with the bacon plus the parmesan -- but delicious!
annieomega ,Finally found this!! I made about 3 dozen years ago, and my friends still talk about them. THIS recipe is perfection.8y
recipesrock ,Great! And I don't even like mushrooms! I made this for the family and found myself throwing back a few.10y
bettelol ,Followed the directions exactly and came out great! Very yummy and good appetizer.10y
annieomega ,Delicious! Make a whole tray just for yourself! I used original Ritz crackers for bread crumbs. Wonderful recipe!11y
cheryllff ,I didn't have breadcrumbs so i used quaker quick-cook oats instead. It came out super delicious!!! Thanks so much! Will definitely make them again!11y
mingopoppy ,Brilliant recipe for New Year's Eve nibbles. I had some red pepper left over so I added some small pieces of that. The egg made the filling bind together really well and gave it some moisture. The resulting caps were very colourful and flavoursome - a great hit! Will definitely make again.11y
sk8ergrl111 ,this is soooo good!!!!!!!! i try to make this as much as i can......i dont eat pig so i dont put bacon it it. i put minced black olives and i little bit of balsamic vinager=)11y
ash57geske ,I loved these. I added canned crab meat to them instead of bacon and probably added more cheese. Delicious.11y
culinaryart ,All I can say is, thank you for posting! Even my sister-in-law who doesn't eat mushrooms couldn't help herself. Unfortunately, they were all gone before I could try one myself :( ....12y
lisay71 ,At first, I didn't think I'd like these due to the dry texture of the filling, BUT as soon as I tasted...oh my! These were delicious! I wouldn't change a thing! Thanks so much for posting!!12y
xtarenx ,Awesome! Best recipe I have come across on big oven, can't say enough good things about these caps. Go heavy on the oil and use a little teaspoon to really carve out the base of the stem to maximize the amount of stuffing you can get inside. Made once for myself and the lady was fantastic, tripled the recipe and put on the table for thanksgiving, not traditional but was a huge hit! This is going on the favorite list for sure!12y