Reviewed: Oct. 28, 2009

This was super easy and really tasty! I used other reviewer's suggestions and subbed the water for Chardonnay and added italian breadcrumbs on top near the end of cooking. The breadcrumbs didn't brown much but did make a good sauce when mixed in.

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violetaria

Cooking Level: Beginning

Home Town: Pompano Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 11, 2009

I found this dish pretty bland. I followed all the directions, but I didn't have Italian seasoning so I just used a little oregano, thyme, salt, and pepper in its place. I also poured a little white wine into the pan before baking. They just tasted like ordinary sauteed mushrooms to me. Even cooking them with rice the next day didn't seem to liven them up much.

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mbl

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

This was a great recipe! I didn't add the water but added chili pepper flakes and it was a hit! Thanks!

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mhasbrouck

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Reviewed: May 11, 2009

These were good. I omitted the water as some other reviewers suggested. I thought they were a little bland, so I will definitely add additional spices next time. I think they tasted better the second day and they warmed up well.

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Amy Nicole

Cooking Level: Intermediate

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Reviewed: May 9, 2009

Not to shabby.. tastes good. sprinkled some parmesan cheese on it and i enjoyed it.. i think next time i will add some broccoli and potatoes and maybe some celery.

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Boom

Cooking Level: Intermediate

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 13, 2009

EH...smelled like pizza when i was baking it, but i didn't care for it all that much. got good reviews from everyone else though which is why i'm giving it 4 stars instead of 3.

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esmama

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 11, 2008

I loved this recipe, its so simple yet so tasty, The only thing i did different was i added some fresh cream in the place of water and right at the end i added some cheese to give it a creamy taste. I think even without the green peppers this recipe will work, you can add yellow bell pepper like i did. Thanks for this awesome recipe.

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priyankumupal

Cooking Level: Intermediate

Living In: Colombo, Western, Sri Lanka

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Reviewed: Oct. 6, 2008

I substituted canned mushroom (I didn'y have fresh ones on hand)and used red, orange and yellow peppers in place of the green peppers to add some color. I also sauteed the vegetables on the stove top - and removed them after 5 miutes - so they would be tender-crisp.Very good!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 13, 2008

I read all of the reviews about this recipe so I made some alterations to it and it turned out fantastic! I devoured it! The only reason I am giving it a 4 is because I changed so much. Here is what I did: Baby Bellas halved, onions (1 medium yellow) sliced, red and yellow bell peppers (2) chunked, 1/4 c white wine, 1 tbls minced garlic, 4 tbls melted butter, garlic powder, salt, lots of pepper, some lemon pepper seasoning, parsley, baked uncovered at 350 for 40 minutes. It looked delicious (though I wish I had put more mushrooms b/c they cooked down so much) and there was some liquid but it was good! And I drizzled it on some brown rice that I had with it. This recipe is definitely made to my liking (i love pepper and garlic!) but anyone can change it to how they like so it's a really good base. Enjoyed very much! And very low in calories! Especially if you use a light margarine instead of butter but then it wouldn't taste as good :)

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Dec. 8, 2007

i made this recipe for my sweetie and I's first anniversary...it was delicious...i omitted the green peppers and added zucchinni...added a lil bit more italian seasoning and a lil more garlic..it turned out great

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strwberri1

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Reviewed: Nov. 25, 2007

This is such a good recipe--with a few changes. I replaced the green bell pepper with diced red bell pepper, added a zucchini, and used red onion. I added a few pinches of crushed red pepper, doubled the garlic (or tripled!--my fiancé and I love garlic!), doubled the Italian seasoning, added a few sprinkles of rosemary and replaced the seasoning salt with half the amount of regular salt (didn't have seasoning salt). Also, I omitted the water, added a few splashes of the pinot noir we were having with dinner, and used three to four tablespoons of light butter. For four servings, I baked the dish for approximately 30-35 minutes and cooked covered for the first 15. There was a bit more liquid than I cared for, so I believe I will leave it uncovered the next time.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 6, 2007

I used half red and half green peppers. Also, added 1/2 a yellow and zucchini squash. Boy, was it pretty! It looked like something at gourmet restaurant and tasted good, too. Thanks for the great recipe!

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 2, 2006

This was a fine side dish. As suggested, I omitted the water and used half of the butter. It was nice when company was coming, that you could get it ready ahead of time (up to the melted butter) and then just pop it in the oven to cook before serving.

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BONF

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Reviewed: Jul. 6, 2006

My husband hated this recipe. I even added MORE spices and still pretty bland..Thanks anyways

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mommyof3

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Reviewed: Jun. 21, 2006

I love mushrooms so this was pretty good. I used white onions because I had them on hand but I'll probaby use red next time. I also omitted the butter because I'm watching what I eat but it came out fine.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jun. 1, 2006

These WERE FANTASTIC!! ~ I'm SO GLAD I OMITTED THE WATER! ~ Also, it occurred to me the recipe does NOT SAY COVERED, and reading the reviews, seems most people covered it. This might be why the EXTRA WATER, etc. comments. I sorta covered it (not knowing what to expect), and checked it 1/2 way thru...probably could've been uncovered the entire time ~ Be sure and add LOTS more seasonings and/or salt. (I used Essence and Garlic Pepper Seasoning). I also omitted the bell peppers and used green onions. These were EXACTLY what I was looking for with my baked chicken :)) Thank you Gail!! WILL DEFINITELY MAKE AGAIN!!

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SoccerMom

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 16, 2006

I have made this several times now and it is always a hit. It is easy to put together and cook alongside a roast that is already in the oven.

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Karen L.

Cooking Level: Expert

Home Town: Old Bridge, New Jersey, USA

Living In: Lakewood, New Jersey, USA

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Reviewed: Apr. 20, 2006

Great i left out the water as suggested by others and i didn't have any green peppers but i will make it again!!

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shans1622

Cooking Level: Intermediate

Home Town: Hallock, Minnesota, USA

Living In: New Rockford, North Dakota, USA

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Reviewed: Feb. 22, 2006

Thanx for a quick and easy recipe but truth be told, I wasn't too crazy about the results. Too watery & not very tasty. I was hoping that the flavor would makes it's debut the next day, but that wasn't the case unfortunately. On the plus side, my whole kitchen smelled yummy.

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