I made this but had to substitute for a few ingredients I didn't have. I used regular thick sliced bacon on the mushrooms. I toasted the buns in my toaster, then used mayonaise on each side, along with romaine lettuce. what I didn't do (but should have) was to let them drain, as these were somewhat too juicy and nearly fell a part. also, I used baby swiss on them, but it just didn't have the punch of flavor that I was expecting. my son didn't like them (10 yr old palette) but I did and will make them again. next time letting them drain, and using a stronger-flavored swiss or gouda cheese.

Reviewed On: Jan. 6, 2010

very tasty! I only had boneless chicken thighs, so I cut the baking time to about 30 minutes. I mixed the potatoes and ingredients in a separate bowl and placed them to bake for the first 30 min. while they were baking I trimmed the excess fat from the chicken thighs, added all the ingredients together but aslo added a few splashes of lemon juice and poured some white wine over the mixture/chicken. mixed it all together and let it marinate for the 30 min. then I placed the chicken in the oven with the potatoes and cooked them for 30 minutes. the lemon juice and wine really seemed to bring out the flavors of the rosemary. I will make this again.

Reviewed On: Jan. 4, 2010

this rating is basically for the mint/chocolate topping as well. I basically used Betty Crocker's Hershey fudge brownie mix. however, for the mint cream I used what I had on hand and added about 2-2.5 tsp of peppermint extract (make sure to get peppermint and not spearmint) to it, along with a couple of drops of green food coloring. the other change I made was with the chocolate sauce. i only had milk chocolate chips on hand, so I used a cup of those, but instead of 6 tbsp of butter, I used about 4 tbsp. these came out very delicious, and I felt they were just fine with the brownie mix I made them with.

Reviewed On: Dec. 28, 2009