Mouth-Watering Stuffed Mushrooms Recipe

Great recipe! My husband absolutely loved it, which is a big deal. I decided to take advice from other reviewers and included 1/4 cup of seasoned breadcrumbs, reduced the amount of cream cheese to about 2/3 of what the recipe recommended, and doubled the amount of white mushrooms by using 2 10oz packages. While adding crabmeat might have enhanced the dish further, I found it unnecessary. Overall, I kept it budget-friendly, fast, and simple!

Fantastic! These stuffed mushrooms were a hit at the party and disappeared within minutes. First of all, make sure you have 30 button mushrooms (2 packages). I was surprised to see some reviews complaining about too much stuffing in just 12 mushrooms – use common sense! To avoid them toppling over, I added about 10 chopped chives, skipped the stems, topped them with Italian breadcrumbs, and coated the mushrooms in a mixture of melted butter and 1 tablespoon of lemon juice before baking. Following a suggestion, I used a Ziploc bag to easily fill the mushrooms without creating a mess. The result? Absolutely delicious!

I made some modifications to the recipe by using only 4 oz of cream cheese and adding around half a cup of gluten-free flavored breadcrumbs. I kept everything else the same. I brushed the mushrooms with olive oil and placed them in a small muffin tray to keep their shape while cooking. The result was absolutely delicious!

I tried making this dish but I usually prefer using a breading type stuffing with herbs and a little prosciutto, which turns out fantastic. This time, I made it with four times the ingredients and 48 mushrooms, but ended up having a lot of cream cheese mixture leftover, even with a generous filling. I used Fat Free cream cheese, but the recipe ended up being overwhelmingly dominated by the cream cheese flavor. It felt heavy in the stomach even two hours later. I don't think I'll be making this recipe again. I'd suggest skipping the cream cheese and going for a bread crumb filling instead, as it would be much lighter. This recipe seems to be all about the cream cheese, so only those who really love it might enjoy it. Alternatively, you could try halving the cream cheese and adding breadcrumbs to the other half to see if it balances out better.

I made these for the Superbowl party and they turned out so tasty! I combined melted butter with the seasoning for the filling, added panko for extra crunch, and coated the mushroom tops with the mixture. Absolutely delicious!

Followed the recipe precisely, except skipped the cayenne for a milder taste. Absolutely delicious!

I absolutely loved this recipe! I was able to make 14 large mushrooms with it. After reading through all the reviews, I decided to cook up 3 thick slices of bacon first. Once the bacon was cooked, I used the grease to sauté the garlic and mushroom stems. I also added green onions, doubled the amount of onion powder, and increased the Parmesan cheese. I topped it off with panko breadcrumbs. Despite not being a fan of mushrooms myself, I prepared these for my partner and we both couldn't get enough of them! They were so good that I ended up buying more cream cheese to make them again. Next time, I might add more spices to balance out the creaminess, but overall, they were delicious and I'm sure they would be just as tasty without any adjustments!