Reviewed: Jul. 30, 2007

I served this for a birthday party cookout, everyone loved them. I can see serving them everytime we grill steaks. I think the charcoal grill added a little extra smokey flavor.

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Helen

Cooking Level: Expert

Living In: Athens, Illinois, USA

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Reviewed: Jul. 5, 2007

I felt there was something missing from these, which I made yesterday for the 4th. Everyone else liked them, but I thought the mushrooms themselves seemed kind of bland (despite the blue cheese inside).

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NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 3, 2007

yummy! i used a portobello for this instead. i just put slices of a danish blue cheese on top & grilled it outside. i used small homegrown onions that i just cut in half, which also made it easier b/c i didn't have to worry about them falling through. after they were all cooked, i drizzled a nice think basalmic vinegar around the top of the mushroom, then topped with layers of the small onion. the only thing i'll do differently next time is not forget to add cheese to the stump as well. very delicious! i will be doing this again! it's so simple, i don't know why i didn't think of it before!

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trollmother

Cooking Level: Intermediate

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Reviewed: May 1, 2007

I put these on the barbie and in the oven. I didn't use onions though. The family doesn't care for them. These mushrooms were a hit! They went fast. The mushrooms are juicy, and dripping with flavor. A favorite every time we BBQ now. Thanks!

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SILVERSTARWING

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Reviewed: Jan. 3, 2007

Who needs onions?! We made these without onions, just stuffed mushrooms with blue cheese. Our guest asked for a doggy bag of mushrooms! Very easy & tasty way to use up those mushrooms! We've now made several times as an easy appetizer. Thanks for great idea!

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TAMHEATH

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Reviewed: Aug. 21, 2006

These were a little too strong for us, but if you're a big blue cheese fan, maybe you'd like them more. I marinated the mushrooms in italian dressing before stuffing as another reviewer suggested and they just turned out slimy.

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MARSHAKA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Aug. 2, 2006

I also drizzled with balsamic vinegar per the reviews. Thanks for sharing this simple but delicious recipe!

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JRAE

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Reviewed: Jul. 6, 2006

I sautee mine in a pan instead of on the BBQ to keep all of the blue cheese inside of the mushrooms. They always turn out excellent.

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KBOSTOCK

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Reviewed: Jul. 4, 2006

these are a fantastic appetizer. i added a bit of fresh chive and a tad of butter smooshed together with a bit of freshly ground pepper sprinkled on top.

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MSMATE

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Jun. 28, 2006

Loved it! Tried Brie in some of the mushrooms, but Blue Cheese is definitely the best.

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Janice B.

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 8, 2006

Dang it! I forgot to drizzle w/ balsamic as JDVMD suggested. I didn't grill these but cooked the mushrooms in the oven & the onions sauteed on the stove in butter & olive oil. I drizzled the mushrooms w/ a bit of olive oil & sprinkled them w/ salt & pepper before popping them in the oven. I used really, really big buttons & I think I stuffed them w/ too much blue cheese. Next time I'll not put as much in.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 29, 2006

As written, I would give this a four, but with a few additions (fresh ground black pepper, garlic salt and balsamic vinegar drizzled on top after cooking is complete, this becomes a five. Very simple to prepare. Left my onions very, very thick. I also rubbed olive oil on the outside but next time may try to marinade the mushrooms. Also, used Portobello. Lovely presentation also.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 23, 2006

I printed off this recipe, got everything together, trotted out to the grill, tried to fire it up... No gas! So, I headed back in, shook the cheese of the mushrooms, sauteed them in butter in a skillet, topped them with the cheese, then popped them in the mic for 20 seconds. Meanwhile, I grilled the onions on the Foreman. Everything turned out really delicious! Thanks, Jeff!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 21, 2005

These were great ~ I didn't change a thing. I did cook them in the stove instead of on the grill, and sauteed the onions on top of the stove. Will definitely make these again. Thanks for the great recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Oct. 5, 2005

Fantastic recipe for the grill! I marinated both the onions and mushrooms in italian dressing which gave them an awesome flavor. I took the onion slices and put toothpicks through them as to hold together the rings so they wouldn't get lost in the grill! Wasn't 100% sure on the presentation, BUT SO GOOD. They just melt in your mouth!

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VEGGIELUVA

Cooking Level: Intermediate

Home Town: Leechburg, Pennsylvania, USA

Living In: Wilder, Kentucky, USA

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Reviewed: Aug. 27, 2002

This was very easy. I used small portabellos and they turned out great

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JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Aug. 21, 2002

These are now a MUST with our family each time we grill! They were so very delicious and complementary to the steaks we had. Everyone needs to try these at least once...they melt in your mouth!

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KELLYANNE68

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Reviewed: Aug. 18, 2002

The combinaton was very good. However I was not sure what to do with the grilled onion slices. IE; on top whole, set mushroom on top of slice, chop onions and put on top?? The tase combo was great, I just wasn't sure about the presentation.

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