Reviewed: Oct. 26, 2009

I love this recipe! I have made it several times and it is a winner. I follow the recipe exactly. Perfect snack for me and my daughter.

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ChristineD

Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Oct. 5, 2009

These were awesome! I made them for a dinner party & they were gone in no time! My son was bummed that there were none left over-he wanted to have them the next day! The recipe made too much filling, but that's ok with me. It's great cold or heated as a dip! Thanks Anita for a great recipe!

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 18, 2009

WOW I made these tonight on the spur of the moment for an impromtu dinner, I didn't use all the mushrooms and fillings so I'll be making the rest tomorrow!! It was really good!!!!

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PIXIE2

Cooking Level: Intermediate

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Sep. 14, 2009

I really wanted to like these- I like the ingredient list- but they were just overkill. Too rich, too creamy, too much. None of the ten of us who tried them were particularly impressed.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Sep. 11, 2009

They were really good...husband liked them!

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Cynthia

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Sep. 8, 2009

I follow the recipe and it was fantastic. I also sauteed the mushrooms a little bit before stuffing and cut the bottoms off so they would sit flat. I had a lot of stuffing, so the mushrooms were heaping with them. Next time I am going to sprinkle some of the cheese on top towards the end and broil them for a little bit to brown them a tad. Overall great dish!

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isch16

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Reviewed: Aug. 30, 2009

LOVE these! My only stray from the recipe was using mozzarella cheese in place of the Italian cheese blend (<- didn't have any). I love when something looks fancy and complicated but was actually simple to prepare!! Deelish ~ thanks Anita! =)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Aug. 28, 2009

LOVED these! They were sooooo good! I think I am even going to serve them at my parent's 50th b-day's. I didn't have the Italian blend cheese so I upped on the parm. and added some ricotta in it's place. These are very versatile with lots of cheeses. Anyway, great recipe Anita...thanks!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Aug. 25, 2009

I used the non-marinated artichokes, mozzarella and parm cheeses. These were awesome - I was lucky to get one. I need to make some when no one is around so I can have some guilty food pleasure all to myself. Thanks Anita for sharing this.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Aug. 13, 2009

Add a roll of fried spicy sausage- you won't be disappointed!!

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cooksfor6

Cooking Level: Intermediate

Living In: Columbus, Montana, USA

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Reviewed: Aug. 5, 2009

EXCELLENT stuffed mushrooms! I followed recipe as written, but I baked them in a 9x13 glass dish with a bit of melted butter on the bottom and covered them. The mushrooms were tender and so delicious. I used jumbo mushrooms and overstuffed a bit, which didn't matter because I sopped up the drippings with crusty bread (; these are truly addicting and plan to have a "dinner" with these alone. This is replacing my stuffed mushroom recipe I have made for years, absolutely wonderful. I broiled these for a few minutes at the end. Thanks CC84Anita for sharing this :)

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Aug. 3, 2009

they were just ok...I have had much better

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Cindy

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Reviewed: Jul. 31, 2009

I made this recipe last night for my guests. Everyone loved it. The flavor and texture is absolutely wonderful.

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cuksom4me

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Reviewed: Jul. 26, 2009

I've made these twice now - what a hit at parties!! I added garlic to the onion & stems and left out the garlic salt. I like the spinach idea...I'll add that next time. Easy to make, delicious to eat!

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Anne

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Reviewed: Jul. 20, 2009

Made these as written... I thought the artichoke taste was a bit too strong (or maybe I didn't like the brand I got). Nonetheless, still tasted really good! I will make these again and maybe decrease the artichoke and put in some spinach. Thanks for sharing!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 19, 2009

DELICIOUS! Loved the artichoke flavor. Really an excellent recipe. Can't wait to make them again!

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morgansmiles

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Reviewed: Jul. 12, 2009

Wow! These are mouth-watering good and leave you wanting more. We absolutely loved them. I did sautee the mushrooms before stuffing, as suggested. Thanks for the delicious recipe! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jul. 11, 2009

Mushrooms are a delicous and nutritious medium to get the artichoke dip from the dish to your mouth. I substituted the garlic salt for actual salt, and then added about 1/4 teaspoon of ground black pepper and 2 cloves of fresh minced garlic. My in-laws were thoroughly impressed. Thanks for the great recipe, Anita!

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Annabelle

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Missouri, USA

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Reviewed: Jul. 4, 2009

These were by far the best stuffed mushrooms I've ever eaten! I didn't have any Italian cheese blend, so I used a combination of shredded parmesan and mozzarella. The only problem I had with this recipe is that it made too much filling. This was just fine, though, because the filling alone makes an awesome cracker dip! Thanks so much for sharing; I will be making these again and again!!!

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