Reviewed: Sep. 14, 2008

I tried this recipie and I was very pleased with the outcome. Thanks so much.

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Reviewed: Sep. 10, 2008

Everyone seems to love these when I make them! The only thing I add is minced broccoli and a little melted mozzarella to top them off. Fun and easy recipe!

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Martha Visek

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 9, 2008

Great recipe, I don't know if anyone else does this, but I microwave my mushrooms in paper towel prior to stuffing them. This rids the shrooms of excess water, thus avoiding a watered down result.

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Val

Living In: Memramcook, New Brunswick, Canada

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Reviewed: Jun. 21, 2008

Amazing!! we had these for dinner yesterday night, and loved them. Ok, i made some changes, first i browned 1/2 small onion (finely chopped) and the mushroom stems (i hate throwing away things i can eat). Mixed all the ingredients in a bowl and added a splash of white wine (trust me, it makes a difference). Didn't have lobster tail, so i added shrimp, and also used a four cheeses mix cause that's what i had on hand. Thank you!!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Apr. 19, 2008

This recipe was great, I did make a change in it though, I put fresh mushrooms in it instead of, stuffing them one at a time. It saved time and I was able to freeze some for later.

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Elsie Morgan

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Reviewed: Mar. 3, 2008

I actually used the 3/4 cup butter in the mix and because I found it a bit dry, added 1/3 cup sour cream. I also used garlic and butter croutons instead of seasoned ones. Awesome and easy...........will make again

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debbenator

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Reviewed: Feb. 14, 2008

Very delightful to eat, but had to make a couple modifications. I added red pepper, onions, and fresh basil (which I grew). It is very moist from the butter which was in it, though it is not an every day recipe it was excellent for Valentines day dinner! Thank-you!

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Master Chef To Be

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

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Reviewed: Feb. 4, 2008

Only 4 stars, but I will be tweeking the recipe next time to make it a five. I found that the recipe needed more bread crumbs to soak up the liquid, but then lost some of the seafood flavor...I will definitely add the Old Bay Seasoning next time...likely that will elevate this recipe to a 5 star! Thanks...I will be making this again!

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CHEESECAKEMAKER

Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jan. 8, 2008

AWESOME!!! My family loved these. I didn't add the lobster, I'm sure it would be great just a little to pricey. I also added about 2 tsp of Pesto and 1 tablespoon less of the minced garlic. I served with ranch dressing for a dip. Definitly try these who ever is intrested in a stuffed mushroom recipe, just as good if not better than a restaurant!!

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Melinda

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

This recipe was fantastic! I made them for an "after the holidays" family get together...and they were gone before I could plate them! Made them again for a good friend, and he asked me to make them for his parents! Wonderful recipe!

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Kristin

Cooking Level: Expert

Living In: Mckinney, Texas, USA

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Reviewed: Jan. 1, 2008

These were delicious. I used all lobster meat for New Year's eve get together, and it worked out very well. One 7 oz can was more than enough, and I did use a pre-seasoned seafood stuffing mix, but followed the rest of the recipe to a "T". I think it was just slightly bland though, and would like to try it again with the addition of minced onion and maybe some other herbs? I also used the chopped stems in the stuffing, and I agree it added to the moistness and general body of the stuffing.

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Charly

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

My husband and I really liked these mushrooms. I used Italian bread crumbs instead of the croutons and I think next time I'll saute the garlic before adding it to the mixture. They we're really good as is though, we couldn't stop eating them.

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Susan C

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

I made these for Thanksgiving. Made several changes - used extra large mushroom caps, sprinkled with melted butter, sauteed mushroom stems with some green onion and garlic and then mixed in some crab (Chicken of the Sea in a bag), some "house seasoning", and italian breadcrumbs and mozzarella cheese. Then baked as usual. They were really good, but I think they needed more salt. They didn't have a ton of flavor, and I wish I had added some parm/reg cheese or something else to give it more punch. Had leftovers today, and they were still a little bland (and a little mushy leftover, but that was expected). Overall, really good, and pretty cost-effective when using bagged crab (and leaving out the lobster).

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VICTORSFRIEND

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

completely different then picture. tasted bad. couldnt be any different

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mandapanda

Cooking Level: Intermediate

Living In: Vaughan, Ontario, Canada

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Reviewed: Oct. 3, 2007

turned out even better then I thought! thanks for the recipe

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ELENA13

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Reviewed: Sep. 29, 2007

Pretty good! We melted butter and spooned a little over each one when serving ~ that made them so much better! I will try white wine/butter mix next time. I also squeezed a 1/2 lemon into the stuffing mix. Would probably add more cheese next time too. Overall, they were really good. Serve right away.

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Sep. 11, 2007

This dish is as promised, just like the food chain resturant. I have tried the "fake" crab as well, less expensive and just as good! We usualy cook them on Christmas Eve, nice light snack to have with a glass of wine by the tree.

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Lorelei

Cooking Level: Expert

Home Town: Gander, Newfoundland, Canada

Living In: Lantz, Nova Scotia, Canada

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Reviewed: Sep. 6, 2007

I thought the were good but my husband loved them. I followed noellethediva's suggestions, but forgot the scampi sauce. No wonder they were just good. Next time I wont forget

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Cassie Ridgeway

Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 16, 2007

although i have not tried this particular rendition, i have made my mushrooms very similar....but....i would never throw away those stem pieces! chop them along with the onion & garlic and saute them all first in the butter before adding it to the bread. that alone will give then mushrooms more moisture. also, throw a small pieces of bacon on the top of each one...yum!!

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i never measure

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2007

I love these. Instead of using lobster however I use tiny salad shrimp along with the crab meat. My 7 yr old son loves to help "stuff" the mushrooms and says these are "mom's specialty"....I have recently found that if you have leftover stuffing, it goes great stuffed inside a chicken breast! yum!

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