Reviewed: Sep. 21, 2003

This recipe tremendously dissapointed me..I feel that the mushrooms were over wet..and that the celery played a horrible part in the overall dish. The filling left much to be desired..there are numerous changes to be made to this..please do not try this at home, unless under the eye of a trained professional...It was incredibly bland...I am glad I experimented before serving to guests.

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SHARYNROSE

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Reviewed: Dec. 12, 2002

THe recipe is outstanding. To add a little zip to this recipe I added a pinch of dill weed and also a 4 oz. can of shrimp. For those that are not thrilled with mushrooms, I also stuffed tiny baked potatoes and cooked as directed. What favorite with everyone!

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DUSTBUNNYBREEDER

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Reviewed: Nov. 24, 2002

Everyone loved these. You can also use the filling to stuff new potatos that have been baked beforehand for those, "I don't eat fungus" people.

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GARBJUNKIE

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Reviewed: Mar. 19, 2002

Not a big fan of this recipie. Soaking them in water and lemon made them extremely watery. They were bursing with water when we ate them. Also, the uncooked onion and celery made for an unpleasant crunchy texture. They were also bland.

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JCORDEIRO

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2002

These were great, all the kids liked it even my niece who didn't like mushrooms.

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STOEHRING

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Reviewed: Nov. 29, 2001

These mushrooms were SOOOOOOOO good! They were gone in no time. My sons, ages 16 and 18, gobbled them up and asked for more. They didn't even want dinner, just more mushrooms. Preparation was a little time consuming, but obviously worth the trouble. I will make these over and over! Thanks!

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DOLFANCHICK

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Reviewed: Sep. 1, 2001

An excellent recipe for small appitizers. I prepared it using whole Portobello mushroom caps and used it as a main dish with a small side salad. It is very delicious and lends itself to variations beautifully.

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