This recipe is pretty good but I liked my variation better. Instead of using a whole package of stuffing for the recipe, I used 1/3 package. I also sauted the mushroom stems and garlic with onion and celery. It added a lot of needed flavor. I omitted the red pepper and crab meat. Before filling the mushrooms, I seasoned the inside which helps flavor the mushroom itself instead of just having flavorful filling. 5 minutes before the mushrooms are done, I added a pinch of fine shredded parmesan cheese to each mushroom. They turned out much better than the original recipe. The tender mushroom, creamy filling, and the thin crunch of the cheese made these wonderfully delicious and addicting. Perfect for entertaining!

Reviewed On: Oct. 20, 2009

Overall this was a HUGE hit with my party. Everyone loved it and it was great for even my vegetarian friends. It was cheap to feed a large amount of people and it was so delicious! =) I coated the outsides of each tortilla with vegetable oil and baked it at 400 deg. for 3-6 minutes. This recipe is a great base that you can make so many variations with. I omitted the green pepper and added re-fried beans and salsa. The salsa adds flavor and spice and the re-fried beans makes a nice creamy spread without crushing the black beans.

Reviewed On: Oct. 9, 2009