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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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 24, 2009

Prep took a little longer than expected but they were delicious and a HUGE hit!

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*Katie*

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

These tasted wonderful! Warning though: with cleaning off the caps, all the chopping, and brushing the caps with melted butter, the prep takes awhile.

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Lovin'Louie

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

These were great. Im a big fan of artichokes, but my kids hate them, so I made a few without them and they thought they were yummy (my son wants me to make another batch tomorrow). Thanks so much!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 6, 2009

If you are looking for the next appetizer to serve at your dinner party. You just found it. I took these to a dinner party and they were a huge hit. I followed as stated, only my onion was a bit small and I put 1/8 teaspoon pepper in as I did not add as I cooked the onion. The baking time is straight up. If you use the stuffing mushrooms, which I was very happy to find, but wish I had bought two packages, because I thought it said stuff 12.. haha.. my mistake. I might add that the comment by one person at the party was "these are better than any I have eaten at a restaurant".. GREAT job CC.. you made me a hit! UPDATE: For the poster below.. If you have leftovers, I just tasted.. Yummy on crackers, spread it on a bagel, stuff it in some chicken and bake. Lots to do with just the filling.

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 4, 2009

I had so much left over. Is this normal? I have no idea what to do with all of it...

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vicky

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Reviewed: Jun. 1, 2009

Quick and great flavor!

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 30, 2009

Yum! Made these for a baby shower today, doubled the recipe and ALL were gone even though there were only about 15 in attendance. Everyone raved about them!! Great job, Anita!! :)

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: May 28, 2009

Perfect recipe. All the ingredients are so basic, but you end up with something fancy and special. They were gone about .2 seconds after I put them out on the table.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: May 25, 2009

Perfect! I followed the recipe exactly, except I too used reduced fat cream cheese and sour cream. Artichoke dip and stuffed mushrooms are 2 of my favorite appetizers, so this was awesome! Now if I can figure out a way to add bacon for a true trifecta of favorites.....

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ambibambi

Cooking Level: Intermediate

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Reviewed: May 24, 2009

AMAZING! i used Romano cheese because that is all i had at the time! they were sooooooo good! thank you for such a great recipe!!!

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domino805

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Reviewed: May 23, 2009

Delicious...very creamy and flavorful. Love the marinated artichokes...adds so much more flavor. I did use reduced fat cream cheese, sour cream and cheeses. Easy to make and easy to devour!! Thanks Anita...will make this again!

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SLJ6

Cooking Level: Expert

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Reviewed: May 22, 2009

These were absolutely delicious ! I only had 12 mushrooms so I adjusted the recipe for 6 servings. I used a small shallot in place of the onion. I didn't have any marinated artichokes so I used the artichoke hearts from a can and seasoned them with a little italian seasoning and a drizzle of olive oil. I didn't have any italian cheese blend so I did as SunnyByrd and used mozzarella cheese and parmesan . Also, I did as Chicago Anita suggested by sauteeing the mushroom caps in a little bit of olive oil before I stuffed them. These mushrooms were soooooo good ! Very easy to make ~ Thanks Chicago Cookie !!

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paslea1987

Cooking Level: Expert

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Reviewed: May 17, 2009

Because there were only the two of us, I made half a batch of these little marvelous wonders! That was a mistake! They are SOOO yummy! I made them as written, using Anita's suggestion to slice off a touch of the bottom of the mushrooms to keep them from toppling. These were much better than the main dish I prepared! Thanks, Anita.

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Marianne

Cooking Level: Intermediate

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Reviewed: May 14, 2009

I made these exactly as written, except I used mozzerella and shredded parmesan because I didn't have any Italian blend shredded cheese. So, I'm eating one in the kitchen while I take the photo... Me: MAN! These mushrooms are gooood! ~ Him (from the other room): I haven't tried one yet." ~ Me: "You will be happy when you do." ~ Him: "MMM! These are the best stuffed mushrooms I've ever had." ~ Me: "Really? She'll be happy to hear that - they're Chicago's. ~ Him: "Delicious!" ~ Me: "I almost don't want to tell her cuz she'll be all full of herself." Nicely done. :D

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