Reviewed: Aug. 29, 2009

Very good...I didnt soak the mushrooms. Rinse and pat dry then put just the caps (unstuffed) in the casserole dish with a few pats of margarine. Put the dish in the preheated oven just til the butter melts and then toss the caps in it. This keeps them moist and flavorful. I had no celery, so I used scallion and added some minced jarred roasted red pepper (pimiento). Yum!!!

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Katiemae

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 23, 2008

The recipe as written is pretty bland. Regarding the soaking - I tried it soaking the mushrooms and not soaking the mushrooms and both ways were watery but soaking them was more flavorful. These are the changes I made: increase bread crumbs to 4 Tbsp, increase salt to 3/8 tsp., increase crab meant to 8oz, add 1/4 tsp parsley, add 1/2 cup parmesan cheese. When soaking the mushrooms I drizzled LIME juice on them because that is all I had and only rinsed them off with hot water, didn't really soak them. The texture and taste was much better with the lime soak/rinse. The extra breadcrumbs really soaked up the water and the extra salt let all the flavors really come out. Also, be sure to blend the ingredients as the recipe states, don't just chop them up. I HATE celery but you can't even taste it since all the ingredients are blended together.

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CHRISTINATEASLEY

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Reviewed: Dec. 14, 2006

I tried this recipe for the 4th of July. The mushroom caps were gone as soon as the first few people arrived! They loved it! Its a great recipe.

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Renee

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Reviewed: May 4, 2006

I love stuffed mushrooms and thought this recipe was quite good, however, next time I won't soak the mushrooms first as it made them kind of soggy.

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Sarah S

Cooking Level: Intermediate

Home Town: Coronach, Saskatchewan, Canada

Living In: Ljugarn, Gotlands, Sweden

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Reviewed: Apr. 16, 2006

never soak or wet mushrooms---they will get extremely tough and "rubbery" recipe was ok. i prefer more flavor

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luckyjen7

Cooking Level: Intermediate

Home Town: Hacienda Heights, California, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 2, 2006

Cut the recipe. I used imitation crab and the flavor just wasn't there. Next time I'd use real crab..and up teh spice a bit more.

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RZA

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Reviewed: Feb. 16, 2006

Delicious! One of the best I have tasted! My family loves this!

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KRYSPEAK

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Reviewed: Jan. 14, 2006

Ok I liked this recipe, but only gave 4 stars because you should NEVER soak mushrooms. All that does is add more moisture to them....and makes them soggy. They were a little dry, but the flavor is nice. I will probably add to my recipe file...and make again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Dec. 27, 2005

this recipe did not turn out at all like I had anticipated. Just not enough flavor.

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cre8ive_cook

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Reviewed: Dec. 21, 2005

A bit too dry for my liking. It did, however, have a nice flavor.

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Gus!

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Reviewed: Nov. 11, 2005

Great recipe. I used 10 large mushrooms, instead of the small ones, and my husband even loved the recipe!

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Michele

Cooking Level: Beginning

Home Town: Paxton, Illinois, USA

Living In: Avon, Illinois, USA

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Reviewed: May 1, 2005

Very Good. Not Hard to make

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BENZ13

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Reviewed: Jan. 23, 2005

I wish I'd read all of the reviews: soaking in water was not optimal for this recipe. The filling was okay, but needed some oomph, which might be attained by adding parmesan cheese. I'll give it another whirl and see if the modifications make it better.

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HIDHO41

Cooking Level: Expert

Living In: Manassas, Virginia, USA

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Reviewed: Jan. 20, 2005

fabulous!!!!!!

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stuffcrab1

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Reviewed: Dec. 28, 2004

Crabs are too expensive for the taste of these mushrooms. No one liked them that much so I had to throw away a lot of the wasted crab meat. Plus it took so much time to prepare them I got a little discouraged to make the mushrooms appetizers anymore.

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Victoria

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Reviewed: Nov. 16, 2004

The filling is good. I added some shredded parmesan and some shredded mozzerella to it, as well as the chopped up mushroom stems and some finely chopped spinach for a splash of green color. I was not crazy about the actual mushrooms that the filling sat in. I think I left them in lemon juice too long (did not wash them in water, that's just silly) and they took on a lemon-y taste that I just didn't like. I think I would try a very light saute in butter for the mushroom bases the next time. I will definitely try this recipe again. I would leave the celery out next time because celery is just s strong flavor that I don't really like, and I would add some chopped roasted red peppers at Christmas to have red and green in the filling.

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KARYN6277

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Reviewed: Apr. 24, 2004

NEVER, EVER, soak mushrooms in water! This is a definite no no when preparing them as they'll end up soaking up all that water. Simply wipe them with a damp paper towel. The filling was very good, although I cheated and used Boursin herbed cream cheese instead of having to add my own seasonings. I also took it a step further and placed the mushrooms on a small square of Phyllo dough and wrapped them up into little bundles before I baked. Very nice appetizer Lynda and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 16, 2004

This is a great recipe. I did change a few things though. I skipped the soaking in lemon juice and pouring the water over the mushrooms. Then I added 1-2 cloves of garlic and near the end of baking time I topped with mozzarella cheese until browned.

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