recipe reviews for:

Crab Stuffed Mushrooms

“This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.”

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Reviewed: Dec. 29, 2003

These mushrooms are pretty easy to make - as discussed above, just a little time consuming to scoop out the stems to create the cups. I did not really like them very much - just a little boring. However, I made them for Xmas and everyone enjoyed them.

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Vargo5

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

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Reviewed: Dec. 11, 2003

Very good....I found this recipe after my friend served imitation crabmeat-stuffed mushrooms at a party, and these are worlds better. The stem, gill, and base removal process is quite lengthy, but some grocery stores sell mushroom caps ready for stuffing, and those make this recipe super-easy. Definitely making again for guests!

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3 users found this review helpful

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SEDRAY

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Reviewed: Dec. 11, 2003

I love this recipe! Everytime I have a party, someone requests it. Even people who think they don't like seafood or mushrooms like this recipe!

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1 user found this review helpful

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MOORES0

Living In: Rochester, New York, USA

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Reviewed: Nov. 6, 2003

My girlfriend said this was the absolute best she had ever tasted. I thought that these mushrooms were better than any I've had out at any restaurant. They take a little time to prepare, but are definitely worth it! I'll make them again and again. I would HIGHLY recommended this recipe.

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3 users found this review helpful

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KSMCLAIN

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Reviewed: Jun. 22, 2003

So simple, but so super tasty! Everyone loved it.

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3 users found this review helpful

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JENIGOODWIN

Home Town: Los Angeles, California, USA

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Reviewed: Feb. 17, 2003

Sorry I didnt like this recipe at all, maybe it was just me, but I didnt like the strong thyme,oregano taste.

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4 users found this review helpful

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JENNINE1980

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Reviewed: Feb. 9, 2003

I love mushrooms but was a little dissappointed with these. Also they definitely have to be served right away b/c they are better hot.

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18 users found this review helpful

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WINDIO

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Reviewed: Jan. 28, 2003

These are tasty and a nice appetiser for a crowd. Next time I will use fresh lump crab not canned crab. I think that would improve the texture.

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4 users found this review helpful

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florida gail

Cooking Level: Expert

Home Town: East Point, Georgia, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Jan. 25, 2003

I host a gourmet New Year's eve party every year, I am always looking for an easy but delicious recipes for this function, I have a group of friends that have very discriminating palates, when I served this recipe it was a huge success, many even asked for the recipe. Cudo's to you this was a very easy and delicious recipe. It's a keeper in my file. PS. it is very important to follow this recipe exactly or you will not be successful.

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31 users found this review helpful

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ETANKSLEY

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Reviewed: Jan. 24, 2003

Made these for New Year's Eve... They were GREAT! Best (and easiest) stuffed mushrooms I've made. I didn't have savory, so I substituted garlic (garlic goes with everything!) and I added a 1/2 c. shredded cheddar as another reviewer said. I'm excited to make these again, for the Super Bowl!

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46 users found this review helpful

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ZOOZQ

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Wales, Wisconsin, USA

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Reviewed: Jan. 3, 2003

These were very tasty and very easy! I made these with Portobello mushrooms and served them as an entree. I added some red bell pepper. I didn't have any savory so I didn't include that but I did add a pinch of lemon pepper. I will make just the stuffing again and serve it by itself as a salad or on slices of French bread.

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COOKINMJ

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Reviewed: Jan. 2, 2003

This dish was deliciou and surprisingly easy to make, and it was a big hit at my New Year's party. Just be careful when scooping out the mushrooms-- they can be delicate and some of mine fell apart!

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3 users found this review helpful

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DUBBA192

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Reviewed: Dec. 16, 2002

I made this for a holiday party and they didn't last long at all. They were a huge hit.

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KQROOKS

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Reviewed: Nov. 23, 2002

Not bad...

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PINEAPPL4U

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Reviewed: Nov. 2, 2002

I don't even like mushrooms, but I made this for my roommates and they both loved it! I thought that cleaning out all the mushroom gills was just about impossible (although it was my first time - so maybe it was just me), but other than that the recipe was really easy. I would definitely make this for a dinner party appetizer.

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3 users found this review helpful

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TwoDCsPlus1

Home Town: Hagerstown, Maryland, USA

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Reviewed: Aug. 25, 2002

I love this recipe! My dad had his own recipe for many years but when he had these he asked me to send it to him so he could make them for his company party. The only change that I’ve made is to omit the green onions. I serve them on a platter of romaine lettuce leaves with small wedges of lemon. The best!!

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A277387

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Reviewed: Aug. 18, 2002

My boyfriend said this was the absolute best appetizer he had ever tasted. My only complaint is that it takes alot of time and is difficult to hollow out the mushrooms. But it is worth it and I will be making these again.

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ALPHAKITY7

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Reviewed: Jun. 17, 2002

I don't think this is kid friendly. It's easy to make, but it just takes some time. The end product is worth the effort.

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JDEJOYA

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Reviewed: Apr. 7, 2002

My boyfriend and I thought that these mushrooms were better than any we've had out at restaurants. I added about 1/2 cup of grated sharp cheddar cheese to the filling, and before baking, I put a little of the grated cheese on top of the mushrooms. The cheese seemed to give them an extra kick of flavor.

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Allison

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Reviewed: Mar. 19, 2002

Loved them! Made them for a shower after a trial one with another recipie from this site. THis one won hands down. I added about a third cup of the chopped stems. I also used a parmesean/romano blend. THey were perfectly spiced. To solve the waterety problem, I put the mushrooms on paper towels before putting them on a serving platter. Overall- delicious!

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13 users found this review helpful