I made this for an "Italian Dinner Party" appetizer and it was a huge hit. I lightly toasted the baguette bread first, brushing lightly with EVOO and a little parmesan (green container). I also combined all the ingredients about 2 hours ahead, EXCEPT the romas, I added those just before topping the bread to avoid any discoloration or sogginess. I also added a touch of red onion. These were enjoyed by all. A must for future gatherings.

Reviewed On: Apr. 22, 2007

As a fisherman's daughter and native Alaskan, I found this to be a great recipe. We bake halibut often with mayo and love it, but the crumbs addedd a nice touch. I also added lemon pepper and parmesan cheese. This will probably be my new favorite way to prepare halibut.

Reviewed On: Jun. 6, 2005

I didn't read the reviews as I normally do before making this and I should have, I figured with over 800 reviews and 5 stars I was safe. Totally agree it was WAY too salty and "packaged" tasting. If I made it again, I would use unsalted butter and less of the seasoning packet. I also would add some more mushrooms. I also used cheap chardonnay (we are beer drinkers so it was all I had) and cream cheese with chives and onions, so I don't know if those made a difference. My hubby liked it and said he'd eat the rest for lunch tomorrow 'cause I certainly didn't want it. I probably won't make it again.

Reviewed On: Jun. 6, 2005