Reviewed: Jul. 30, 2009

I bought 4 huge mushrooms that were reduced for a quick sale, then came home and searched for something to do with them. I didn't use the onion salt and changed the garlic salt to garlic powder and used more of it. I also added a splash of olive oil to the stuffing mixture to soften the toast cubes slightly. This made a great lunch for me and my daughter with a green salad. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: May 30, 2009

Good but needed more moisture. Also, more cheese but not Parmesan. I'll tweak these next time I make them.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

These stuffed mushrooms were AMAZING!!! I added the parmesan cheese to the mixture as well as on top. I also added some black pepper. They were gone in less than a minute!

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jennjen

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Reviewed: Feb. 10, 2009

In a pinch I used stuffing mix and scaled back on the spices as well. It was delicious!

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Sami Jo

Cooking Level: Intermediate

Home Town: Deer Park, Texas, USA

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Reviewed: Feb. 5, 2009

I am new to the world of cooking and am falling in love with it! This is one of the first appetizers I attempted on my family and they loved it! It was easy to follow and not too expensive (most spices should be on hand). The mushrooms were delicious. I use bread crumbs instead on bread and it worked fine! Definitely will make again!

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vbeane45

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Reviewed: Jun. 27, 2008

Very good! I reduced the amt of garlic powder and onion powder to 1/8 tsp. used sourghdough bread. I sauteed the caps with the rest of the vegetables and I did not let all the liquid evaporate so that the bread soaked some of it up and was not dry. I also splashed a little olive oil over the bread mixture and greased the pan with olive oil. I also used shredded parmesan instead of grated which I think made a big difference. These were easy and quick I will make them again!

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KRISTIN

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Reviewed: May 28, 2008

Excellent, I've made this several times with various veggies and cheeses that I have on hand. Bread crumbs work good too.

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Aaron

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Reviewed: Feb. 24, 2008

Very easy recipe. I substituted the toasted bread cubes with regular bread crumbs. I was out of green pepper so I used chopped celery. It worked great!

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Barb

Cooking Level: Beginning

Home Town: Gulf Breeze, Florida, USA

Living In: Sweet Home, Oregon, USA

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Reviewed: Aug. 31, 2007

I have made these several times. They are easy to make, can be made to be milk-free, and taste great!

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BSymo

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Reviewed: Jun. 24, 2007

Delicious and simple.

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Allie B

Cooking Level: Intermediate

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Reviewed: May 26, 2007

this was ok butnot as tasty as the ones in restaurants

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sharon

Cooking Level: Intermediate

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Apr. 18, 2007

I followed this recipe exactly and was disappointed. I added olive oil to the crumb mixture because it was so dry it wouldn't stay in the caps,. Also, I oiled the baking dish. However, 10 minutes was not near enough time to cook the mushrooms. I covered the pan w/ foil and tried another 10 minutes--still not enough to cook them till tender. So, I ended up putting them in the microwave. I would not make them again.

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