Reviewed: Jan. 25, 2006

Simple, light, and tasty. I served it alongside a steak, and it was a lovely compliment. I will whip these up again.

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Reviewed: Jan. 23, 2006

I made a few alterations and it turned out perfectly! I used portabellas that I am growing in my house (fun!) and just sliced them in thick chunks. Threw two boneless/skinless chicken breasts in with them. Sliced the onion (not diced) and then drizzled the entire thing with some garlic infused oil I had made (instead of butter). Omitted the water entirely, as other readers suggested and it made just enough juice to use as a sauce for my brown rice. Also left out the bell pepper and didn't miss it! YUMMY! Loved it!

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MEGOSLAND

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Reviewed: Oct. 19, 2005

I agree with other reviewers, that this had too much liquid. I mixed some cornstarch with some of the liquid and mixed that into the whole thing to thicken it, instead of throwing the yummy sauce out. Also, i added a little mozzarella cheese and parmesan cheese. This made it all bind together. I left out the green pepper, and i don't think it missed it. Right before serving i mixed in some raw chopped spinach, letting it wilt enough so it was soft but not soggy. That was my favorite part of the dish, actually. Instead of the water, i put in cooking sherry, and left the cover off almost the entire time. What i ended up with was a very rich meal that i served with cornbread. I'm going to work on this to make it better. Very good base recipe, you can add practically anything to it.Very good the next day.

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2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 10, 2005

This is a fanstatic recipes. It was a huge hit at a family dinner. I made one great change, I drained the excess water after mushroom were done then I put 1 cup of Mozzorella cheese on top and baked until cheese melted.

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MsAmanda79

Cooking Level: Intermediate

Living In: Victoria, Texas, USA

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Reviewed: Jun. 16, 2005

I didn't like this recipe very much, but my sister-in-law loved it. She said the parsley added huge flavor to it. So I guess it's a matter of taste.

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OSHSCOTCH

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 25, 2005

This is a delicious and easy way to prepare mushrooms. I omitted the water, as many here have suggested, and the "jucies" came out perfectly. I also added extra garlic, because I add extra garlic to everything! This tastes great over egg noodles, and makes a speedy meal. The only thing I will change next time (and there will be a next time, for sure!) is to omit the green pepper. It adds a lot to your prep time, but because of the seasonings, garlic, etc., you can't even taste the pepper. So why spend the time?

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STACELLA

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Reviewed: Feb. 15, 2005

I was a little apprehensive at first, I'm not huge on onions and peppers, but you bake it and it's great! Good on rice!

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mrs.peraud

Cooking Level: Expert

Home Town: Knob Noster, Missouri, USA

Living In: Spokane, Washington, USA

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Reviewed: Oct. 16, 2004

My husband and I both enjoyed this - and he is not a veggie eater. I added more garlic and red pepper than the recipe called for and omitted the water. I also uncovered the dish for the last 15 minutes, which dried up some of the liquid. Then, I placed the leftovers in the same container as some left over pasta (juice and all) and that was fabulous the next day. Next time I think I will try this recipe with a little lemon pepper.

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CHRISS1

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Reviewed: Aug. 25, 2004

This sounded terrific, but I also experienced a very watery end product. The flavor was OK, but nothing special and it did not look great in the bowl.

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rocksandsand

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Reviewed: May 24, 2004

If you follow this to the t, it is excellent! The vegetables had the right degree of cooking time, they weren't too soggy or crisp for that matter. Excellent, and to think that so few herbs and ingredients could yield something so simply tasty..you have to try it!

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MORIMOTO

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Reviewed: Dec. 22, 2003

Nice side dish with Lasagna. There was too mucb liquid in the dish. I would have poured it off, but I thought it might stay warmer on the buffet table. With the sauce making it look a little scary...not as many people tried the dish. Not the greatest presentation in the cooking dish. Looks better on the plate. I added one green pepper and one red pepper and made a double batch for holidays. I would make it again.

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kimbrelc

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Reviewed: Sep. 13, 2003

I love fried mushrooms and these baked mushrooms are amazing. I left out the green pepper and love it!!!

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Christina

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Reviewed: Aug. 25, 2003

This was absolutely wonderful. I forgot the garlic, and it was still wonderful.

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CALISTA28

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Reviewed: Jun. 3, 2003

This was a very nice side dish served - especially with the beef tenderloined I served it with. YUM!

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: May 12, 2003

Nice sautee, but much more salt is needed than the recipe asks for.

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MIHAELA

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Reviewed: Apr. 7, 2003

I love mushrooms and thought this would be a great addition to the grilled pork tenderloin I was serving but these were awful! I left out the water and green peppers. When they were done cooking I tasted them and kept adding more seasoning and garlic salt until I liked them. These definitely needed some doctoring up!

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ASHBERRY95

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Reviewed: Apr. 5, 2003

I did not care for this recipe. Even after pouring off the liquid, it wasn't good. Thanks anyway.

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NATIVE115

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Reviewed: Mar. 21, 2003

I used red peppers taste much better

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BCROXEN

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Reviewed: Mar. 2, 2003

Easy and healthy! A little bland. Needs something else.

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suzatosu

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Reviewed: Feb. 21, 2003

I made this for a dinner party the other night, and my guests really seemed to enjoy it. Here's what I did: I left out the green pepper and added a couple of green onions instead. I also left out the water at the suggestion of my fellow cooks and instead couldn't resist 2 small splashes of dry sherry instead. I didn't see that the recipe said seasoned salt until I actually looked closer so I had cracked some fresh salt on them first then did a quick sprinkle of seasoned salt, still staying light on both so that guests could add their own. I took another cook's suggestion and tossed the mushrooms a few times. I also added some garlic and herb breadcrumbs during the last 10 minutes. Since I kept it covered the whole time the breadcrumbs were really soft when I pulled out the dish after 45 minutes so I stirred the whole thing together. It made a really nice sauce. The mushrooms smelled heavenly before they were cooked and even better after. I don't even like mushrooms, but they were so easy and smelled so wonderful that I wouldn't hesitate to make them again. What an elegant dish!

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AMY LAMPERT

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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