Reviewed: Apr. 30, 2012

Made these as little appetizers for a big family Christmas dinner & they were a hit. Big flavor & nice little presentation.

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jillmichelle

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Apr. 28, 2012

I made this appetizer for a party at my Mother's...they were all gone in under 5 minutes. My 6 year old nieces even fought over the last one! A little time consuming to make, but followed the recipe to a T and it turned out great!

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portiaconnell

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Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA

Living In: Gahanna, Ohio, USA

Reviewed: Apr. 13, 2012

These were delicious. The only changes I made were I sautéed 3 cloves of garlic after the onion step, added a hint of cayenne pepper to the mixture and used fresh mozzarella in place of the Italian blend cheese. Thank you Anita!

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Lisa

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: Ventura, California, USA

Reviewed: Apr. 13, 2012

Wowed the in-laws with this recipe on Easter. Very good! Thanks. Next time I'll buy 30 mushrooms because I have extra stuffing.

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melissa

Reviewed: Mar. 24, 2012

A little too oily and runny, good flavor though

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pjfm1373

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Lilburn, Georgia, USA

Reviewed: Mar. 20, 2012

Great Recipe... Makes plenty of filling so the mushrooms aren't on the skimpy side. I also made this using portabello mushrooms, very tasty!

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malisad

Reviewed: Mar. 3, 2012

All those fab reviews were true! These are amazing! I could not stop eating it right out of the bowl!! Simple to make with uncomplicated ingredients, looks so elegant, and tastes good enough to scrape the empty plate....what more could you ask for? If you love mushrooms, you're gonna' love these!

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Sherrie Olp

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Feb. 19, 2012

Awesome, everyone loved them as recipe is written. I found mini bella 'shrooms, and they worked wonderful since they have flat tops, and they tasted good.

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Rebecca S.

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

Truly yum! I added maybe 1/4 cup of Italian seasoned bread crumbs to the filling and topped the shrooms with Parmesan cheese before baking. And I used garlic powder. Really good! We had a few left, as only 3 of us 5 like mushrooms, so I am going to chop them up, add to the leftover filling, thin with a little cream or milk and toss with pasta. Doesn't that sound good? I'm sure it will be. Thanks for the awesome recipe!

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Reviewer:

Marty

Cooking Level: Intermediate

Home Town: Belvidere, Illinois, USA

Living In: Monett, Missouri, USA

Reviewed: Feb. 3, 2012

I made these today with some tweaks. I used 1/2 the cream cheese, added pieces of pepperoni, a handful of seasoned breadcrumb, and sub-ed mozzarella for Italian blend. I baked the stuffed mushrooms for 35 minutes instead of just 20; this ensured tap hat the mushrooms were cooked and the filling was plenty hot. Overall I give the Recioe 4 stars for a good start on flavor; the texture is a bit off (without the tweaks) as its just mushy. I will make them again and will sprinkle the tops with bread crumb. Thanks Chicago--Anita for sharing this flavorful recipe.

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