This stuffing is phenomenal! You can easily cut the butter in half and still keep the moistness of the dish. Start with 2 cups of broth and add more if you need it (you probably won't). I also used fresh herbs.

Reviewed On: May 13, 2009

Great recipe! I added some paprika, bread-crumbs & parmesan cheese, sprayed portobellos with cooking spray on both sides and baked at 350 for 15 minutes. I took them out of the oven, raised the temp to broil, covered the caps with mozzarella cheese and baked for 5-7 more minutes. Served over caesar salad. Heavenly!

Reviewed On: May 13, 2009