Reviewed: Feb. 25, 2011

Wonderful. Ran out of mushrooms so I filled frozen phyllo shells also & baked them. Had shrimp so I added that to mixture. Liked the idea of bacon as suggested by another reviewer. Thanks, Anita!

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8 users found this review helpful

Reviewer:

Maggi

Cooking Level: Intermediate

Living In: Grosse Pointe Woods, Michigan, USA

Reviewed: Feb. 6, 2011

I used a little less cream cheese than what the original recipe asked for and i omitted the italian cheese blend - instead i substituted with cheddar cheese. LOVE IT!!

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4 users found this review helpful

Reviewer:

Laclover

Reviewed: Feb. 1, 2011

These were so good! I love the artichoke and onion combination with the cheeses. I had left over filling, so that is in the freezer. I would even use it as a dip, if I don't use it to fill more mushrooms.

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6 users found this review helpful

Reviewer:

indyfoody

Cooking Level: Intermediate

Reviewed: Jan. 17, 2011

These mushrooms were amazing! I made the recipe exactly as it was and they turned out perfectly.

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3 users found this review helpful

Reviewer:

iamchristyl

Reviewed: Jan. 17, 2011

So delicious! Didn't have a fresh onion, so I used minced onion flakes, worked just fine. Thanks for a great recipe!

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4 users found this review helpful

Reviewer:

Chrissy G.

Reviewed: Jan. 1, 2011

This is a great recipe! My only complaint is that I had a lot of filling left over. However, that turned out to be not such a big deal. Just put the leftover filling in a small casserole dish, bake until bubbly and serve with crackers! For the filling, I added some fresh minced garlic to the onion and stems, instead of using garlic salt. And I used non-marinated artichoke hearts because my store was out of marinated. We loved these, they were absolutely delicious!

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8 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jan. 1, 2011

Excellent! The only changes I made were to use non-marinated artichoke hearts (because I'm not fond of the marinated type) and added fresh garlic and about a 1/2 cup of Panko bread crumbs to the mixture. Also, they needed a lot more time in the oven. I topped them off with some shredded mozzarella. Everybody loved them. Next time I might try the marinated type...might add a little more zing.

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9 users found this review helpful

Reviewer:

mharbold

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

Reviewed: Dec. 26, 2010

awesome recipe..

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3 users found this review helpful

Reviewer:

DaRhonda

Home Town: Bakersfield, California, USA

Living In: Flower Mound, Texas, USA

Reviewed: Dec. 25, 2010

These mushrooms are wonderful. I did have quite a bit of filling left over, however. I also felt that I had to bake them longer than the time suggested in the recipe. My husband gobbled them down! Thanks for the recipe.

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2 users found this review helpful

Reviewer:

MOMMYDINNERMAKER

Reviewed: Dec. 20, 2010

Huge, huge, huge success! I needed to find a veggie-friendly appetizer dish for my Vegetarian friend that was quick and easy and this recipe fell in my lap. I followed pretty much everything to a T except I added paprika and a few tsp of hot sauce to the mixture. These mushrooms were gone in less than 10 minutes!

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2 users found this review helpful