Reviewed: Apr. 14, 2010

Used mini portobellos. Recipe made more than enough stuffing. May try the extra stuffing on some toasted bread.

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Reviewed: Apr. 8, 2010

We LOVED, LOVED them!!!! I used my favorite baby bellas & definitely sauteed them first. I was never a mushroom liker until I discovered first ambibambi's "Shrimpcargot" (also on this recipe site), & then these mushrooms!! Now I occasionally crave them. So a big thank you to you, Chicago Anita! BRAVO! ~ I did have a lot of filling leftover after using 2-inch baby bellas (aka cremini), so will plan to double the # of baby bellas, as the next size up of baby bellas are the palm-sized portobella mushrooms - too large! Oh, since I used unmarinated fresh-frozen artichoke hearts, I made a simple marinade for the hearts, mixing a little olive oil, cider vinegar or lemon juice, dried Italian herbs, S&P. So delicious that I could have eaten the art. hearts alone that way!!

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Reviewer:

Rhianna

Cooking Level: Expert

Reviewed: Feb. 17, 2010

very rich. i added a little spinach for color. these were a welcome change from bread crumb stuffed mushrooms.

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Reviewer:

lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

Reviewed: Jan. 30, 2010

Made this along with several other appetizers for my company. My boss called them "the best stuffed mushrooms" she ever had. I agreed wholeheartedly. Rock on, ChicagoCookie84, I'll be checking out your other stuff for sure.

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easybakeandy

Reviewed: Jan. 30, 2010

Perfect! Amazing! Only difference was I used one 8 oz jar of quartered artichokes hearts. I could've eaten the whole batch!

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Reviewer:

hollyelm

Cooking Level: Intermediate

Reviewed: Jan. 21, 2010

These were a big hit at our Christmas Eve Party. I did not have artichokes and substituted zucchini. I will definitely try again with artichokes, but still really good!

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tkroe

Cooking Level: Intermediate

Reviewed: Jan. 5, 2010

This recipes was really good. It seemed like a lot of cheeses but all the flavors tasted so good together. I will make these again for sure.

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ultashopper

Reviewed: Jan. 4, 2010

These were so good! I added a little bacon, but they would have been great without too.

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Reviewer:

CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Reviewed: Jan. 1, 2010

Made for a vegetarian feast and everyone loved them..used low fat cream cheese and yogurt instead of sour cream to lower calories. Very tasty!!

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Reviewer:

Trini

Cooking Level: Intermediate

Living In: Oakville, Ontario, Canada

Reviewed: Dec. 31, 2009

oh Man Oh Man, were these good! I only made half the recipe and still had plenty of stuffing left, so I put it in a pie pan and added the leftover cheese, (I made my own mixture of white sharp, Mexican Queso fresco & Parmesan) and baked it with the shrooms. They were perfect! Anita, another winner:) Now I finally know what all the hoopla is about. Thank You so much.

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