My grandmother used to make these for me as a special treat. She sliced them thin and left the skin on. She would have never used oil, only butter. No maple syrup either, she used sugar, nutmeg and cinnamon (as mentioned by another reviewer).

Reviewed On: Sep. 7, 2009

The second time I made this I could not get baby portobello mushrooms, so I used the big adult ones in their place. I took off the stem and cut the cap into half inch dice - thought it was even better. Due to time restrictions, I made the dish and after putting in the casserole dish I out in the refrigerator over night. The next day I left it in the oven an extra five minutes before adding the cheese. Came out great - gave away copies of the recipe.

Reviewed On: Nov. 30, 2005

This was great! I only used 2 quarts of water. I also added 3 stalks celery, sliced, and a can of cream of mushroom soup.

Reviewed On: Nov. 4, 2005