I halved the recipe and omitted the pinch of salt, as the natural peanut butter I used seemed to have plenty. The dough seemed fine until I added the baking soda, then it seemed to "seize" and became very crumbly. So much so that I was afraid that it would not even hold together enough to make cookies. It just *barely* did. The flavor is quite addictive, I found myself going back for a second cookie shortly after finishing the first. If I can just figure out how to make the cookie more moist and a bit chewy, this could well be my new favorite PB cookie recipe. I think I'll try using half brown sugar next time to see if that helps. I'm glad I tried it, if I can just get it tweaked slightly it will go from excellent to awesome! (At least to my preferences... YMMV)

Reviewed On: Jan. 23, 2012

Made these per the recipe, with the minor exception that I used some finely chopped sweet onion instead of the onion powder, which I sauteed with the garlic. I also wrapped each one with a half of a strip of bacon that I partially microwaved to remove some of the grease and give it a "head start". My choice of mushroom was criminy. They were EXCELLENT!!! The only thing I will do differently next time is to either use a thicker cut of bacon, or use the whole strip on each one. Oh and for 20 mushrooms, an 8 oz package of cream cheese made at least twice as much filling as I needed. So I might try to scale that back to using a 4 ounce package next time. But overall, a great recipe! As others mentioned, do yourself a huge favor and get your Parmesan from the gourmet cheese section of the supermarket and grate it yourself. The stuff in the green can is OK in a pinch or for convenience for spaghetti and pizza, but your recipes will definitely come out better with freshly grated Parmesan.

Reviewed On: Dec. 4, 2011

OK, I broke my "cardinal" rule of not modifying a recipe when I try it for the first time. I added only maybe 1/4 cup of finely chopped onion, omitted the flour, and also added 3 Tablespoons of mayo (as I saw in another recipe), and a 15 oz can of corn, well drained. I used the ready-made 20 oz package of shredded Hash brown potatoes from the refrigerator section (Simply Potatoes). Mixed everything and it was REALLY wet and loose and I was afraid that it would never hold together. I formed it into 4 large patties about 5 inches in diameter and one inch thick on a heavily buttered pizza pan that fits on my gas grill. Covered it tightly with foil and put on the grill over medium-high setting for 10 minutes, removed the foil and flipped them, then loosely re-covered with foil for 10 minutes. My fear that they wouldn't hold together was completely unfounded. I think the secret to having them stay together is to not try to do ANYTHING until the first side is well browned. They came out looking really great, but they were bland. I think I should have used a whole onion, as the recipe states, and I don't think the mayo did anything significant except add fat calories. I'm going to try this recipe again, only sticking more closely to the instructions as written. Very aesthetic results, just need to jazz up the flavor a bit for my taste. Thanks for a solid recipe, will definitely be going back to this one again, especially to do on the grill for Summer cooking.

Reviewed On: Jun. 26, 2010