The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 30, 2007
This recipe is very easy and extremely good tasting. I added minced vidalia onion and some old bay seasoning, next time I will be adding some spinach too as this will work great as a dip for crackers.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 25, 2007
Modified this to what I had on hand: canned lobster and one of those shrimp rings. Used bread crumbs instead of croutons. Served them at a party and they were gone before I could even taste one! Must've been pretty good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 28, 2007
I have made this many times. Like others, I don't have access to fresh crab or lobster. I omit the lobster and recommend using immitation crab from the freezer section. Canned crab was a real let down for this application. These are a HUGE hit!!!!!AWESOME!!!!
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Cooking Level: Expert

Home Town: Charleston, Illinois, USA
Living In: Fowler, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 11, 2007
Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 4, 2007
These were really good stuffed mushrooms. Rather than using lobster, I substituted canned shrimp. Also used canned crab and I think these still turned out great. Family ate them right up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 23, 2006
Awesome Recipe!! Took advice of others and did 2 cans of crab instead of the lobster. As I made them, I noticed it was a bit dry then added a tbs of olive oil. Also I used italian crumbs instead and added some extra parsley and mushroom stems of course. Only added cheese as needed, I didnt want too much of a good thing. Still had extra stuffing and froze it for another time or a quick appetizer if company pops in. Definately try this recipe!!!
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Cooking Level: Intermediate

Home Town: Golden, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 18, 2006
Loved them....
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Cooking Level: Beginning

Home Town: Paterson, New Jersey, USA
Living In: Estero, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 16, 2006
The addition of crabmeatand shredded mozzarella makes this recipe truly exceptional.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 16, 2006
This dish is great for impressing company. I served them at my sister's birthday party and they recieved RAVE reviews!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 9, 2006
This a GREAT RECIPE! The only thing that I will change for the next time is use Italian Bread Crumbs instead of the crountons, 1 1/2T minced garlic, 2cans of crabmeat (leg meat). and omit the 1/4 cup of mozzarella. add 1/4 cup fresh parsley. then Bake for 20-22 minutes for the large mushrooms. I didn't even miss the lobster, but I'll add that in the next time. This is a 10 star recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 9, 2006
I used about a pound of frozen imitation crabmeat and it was still delicious. Imagine how awesome it would be with lobster!!! Our guests loved it... I wish I had made more. Thank you for sharing the recipe. God bless.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: May 11, 2006
I made these for a family gathering and my Uncle couldn't believe they were homemade. I did not use lobster, but added one can of broken shrimp (rinsed well). WAY too much garlic (needed to start over)! I used seasoned bread crumbs and a six cheese italian blend (with a little extra shredded parmesan cheese)
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Cooking Level: Intermediate

Home Town: Plymouth, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 5, 2006
Just used the crab. They were good but time consuming and I'm not sure if I like them better thank regular stuffed mushroom. I might make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 23, 2005
Have made these several times and they get better every time! marinating the mushrooms for about an hour with a balsamic vinegarette give a nice kick to the flavor. I also add season salt or old bay seasoning to the stuffing. I just use italian seasoned breadcrumbs instead of crushing croutons. no need for the lobster, just add extra crabmeat!
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Cooking Level: Professional

Home Town: Detroit, Michigan, USA
Living In: Lakewood, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 13, 2005
I wasn't thrilled with this, but I didn't dislike it either. I think there is way too much garlic - I would start with 1 teaspoon and add to taste. I doubled the recipe and used a 16 oz can of crabmeat and omitted the lobster. I found it to be a little dry - I'm wondering if a good glob of mayo in it would have done the trick. I also sprinkled some Old Bay on top before cooking - that was the extra oomph it needed spice-wise. But definitely needs some more moist ingredients. I also used some as a crab dip with crackers for someone who didn't like mushrooms. I'd definitely make again, but will experiment to see how to spruce it up a bit. A keeper with some minor changes though!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Centreville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 9, 2005
This recipe was awesome. Substituted lobster for imitation crab - shredded it for a nicer texture, and topped with scampi sauce suggested by another user. Best mushrooms I've ever had. Stuffed some portabello's and had them for dinner. Even my meat and potato's husband had seconds.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 6, 2005
Yummy! I too left out the lobster. I also sauteed onions and the chopped mushroom stems together and added them to the stuffing. Will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 21, 2005
Like a few other people suggested I left out the lobster-because I didn't have any. The mushrooms were excellent, I had a few guests over and one of them doesn't even like mushrooms and he ate 5of them!! Excellent recipe-thank you.
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Cooking Level: Expert

Living In: Warren, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 2, 2005
Loved this recipe! Absolutely delicious. Didn't change a thing...and wouldn't.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 5, 2005
Very tasty, although I made the following adjustments - omitted the crab and lobster because I didn't have any on hand. Chopped up the stems and cooked in a little olive oil with the garlic. Added some chopped parsley to this. Substituted 1 cup of Italian seasoned bread crumbs for the croutons and used only 2 T of butter (versus the 1/2 cup of butter). Added the cheese then spooned into the mushroom caps. Sprayed the pan with cooking spray instead of brushing with the butter and baked as directed. Less than half the calories but still DIVINE!!! Next time will add the crab and lobster meat for sure.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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