Simple, and actually a rather delicious recipe. If you like Hawaiian pizza, you'll probably like this recipe. The pineapple was quite juicy on it's own, so I separated it from the juice and then added the juice slowly in order to gauge how much would be enough (I was imagining adding soy sauce to rice).

Fantastic recipe! I've made this numerous times, and they keep getting requested for potlucks! Here a few things I change around according to preference and playing with the recipe: (1) I don't use green peppers. Sometimes I cut up the mushroom stems and add those in though. (2) Buy extra mushrooms! I usually can go through about 3 small packs. Both white button and portobello are delicious. (3) Cut down on the butter! I only use the butter as a drizzle (and even then, you don't need much) right before I pop them in the oven. For the mix itself, I use the juice from one can of clams. If you want to use both, add more bread crumbs. (4) Drying the shrooms is easy if you feel they are too wet. Put them cap up on a cookie tray and heat them in the oven for 10-15 minutes. (5) If you are left with extra stuffing and no mushrooms, you can cook it in the corner of a small baking pan. It make a great dip!

Wonderful recipe! A bit strong on the garlic, but incredibly delicious. I suggest making extra, because you're sure to want more!

Baked half this batch for a celiac roommate and put the other half in a zip lock to freeze for him to bake whenever he wanted. The cookies were delicious if you are a peanut butter lover, and the dough keeps well in the freezer.

Nice and simple recipe. I used fresh homemade salsa and added some lemon juice (would have done lime if I had it on hand). Also, used a fork to mash instead of a processor. Chunkier guac is nice for dipping, and the smooth guac is good as a spread!