The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 24, 2009
WAAAY too much butter. I don't understand putting a 1/4 c. of butter on the sheet to begin with. I sprayed a piece of foil with cooking spray. (Foil is your friend) Sauteed onion, garlic and stems in a bit of butter then added Italian bread crumbs (no crutons), crab and a pkg. of imatition lobster. (Could not bring myself to chop up a real tail @ $12!) Was a bit short on the lobster so mine didn't have as much as a seafood flavor as I had hoped. OK all in all, I will try this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 30, 2009
I also substituted Italian breadcrumbs for the croutons and also did not use lobster just crab meat. I thought they were a little dry so I added another 1/2 c of melted butter. I tripled the recipe and made it for a party we where having with a bunch of army guys and it was gone so fast! I heard all night how good they were. Will make even more next time but very easy and very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 27, 2009
Unbelievable! These were so good, my husband and I couldn't stop eating them. I can't wait to show these off at the next potluck. I did substitute Italian breadcrumbs for the croutons and I added a little olive oil because the mix seemed somewhat dry.
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Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 23, 2009
These are a great side dish and great for potlucks... I used peperjack cheese instead and they turned out fabulous.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 11, 2009
I used bread crumbs instead of crutons. Covering the bottom of the pan with butter made the bottom of the mushrooms a little soggy but these are very good otherwise.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 17, 2009
These are very tasteful! took advice and added little extra olive oil for dryness and cheese as needed oh my goodness!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 2, 2009
"good stuff" Easy to make and wonderful to munch on....
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Cooking Level: Expert

Home Town: Whitinsville, Massachusetts, USA
Living In: Clarkesville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 27, 2009
Love this! What a hit! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 14, 2009
YUM!! I used Clover Leaf Lobster Delectables (immitation lobster) instead of real lobster because I couldn't afford the real stuff. They are still super yummy! Will be making these again again!
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Cooking Level: Expert

Home Town: Pitt Meadows, British Columbia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 2, 2009
very good but a little bland. added some salt,pepper and parm cheese to the mix. also cooked it longer, the mushrooms are not sufficiently cooked in 12min. needed more like 25min in the oven. overall they were all gone in minutes.
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Cooking Level: Intermediate

Home Town: Northport, New York, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 19, 2009
I didn't use the lobster, just the crab. It was the best!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 3, 2009
This was good and surprisingly easy! I did substitute an extra can of crab for the lobster (I'm a poor college student) but the results were quickly eaten by my boyfriend:). I think next time I will swap some extra cheese for the 2nd can of crab.
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Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 1, 2009
I used crab-only to save time. The recipe was quick and easy, but I used rather large mushrooms (over 1 lb) and I had a lot of leftover stuffing. These were good, but a little bland for my taste.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 19, 2008
My friends have informed me that this is what I am to bring at any future get togethers. I followed the suggestions of using just canned crab meat and also the first reviewers additional ingredients. These were fantastic!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 18, 2008
I make this all the time, it is always a big hit. I use two cans of crabmeat and no lobster and it is still great. Thanks so much for this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 28, 2008
delete mushrooms,add parmesean too,replace lobster with shrimp,add onion and its a masterpiece called seafood bake
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Cooking Level: Expert

Home Town: Malta, Illinois, USA
Living In: Troy, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 25, 2008
This was my first time making this recipe and it turned out amazing! The best appetizers I have ever made. Only change I made was I subsituted the lobster tail with another can of crab. This one is a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 14, 2008
Great recipe! Felt like I ordered them at a nice restaurant. I used 8 oz of imitation lobster (instead of lobster) and I also used the stems. I added season salt and old bay seasoning. I sprinkled with parm. cheese when they were done. I made 11 mushrooms but had enough filing to fill 16-20.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2008
I made these for a dinner party and they were fantastic! I sauted some chopped baby bellas with some onion & garlic and served them in large portabella mushrooms caps, and but other than that I stuck to the recipe. My husband was looking for leftovers the next day. I will be making this one again for parties and holidays.
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Cooking Level: Intermediate

Home Town: Hustisford, Wisconsin, USA
Living In: Spring Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 14, 2008
I tried this recipie and I was very pleased with the outcome. Thanks so much.
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