Fantastic recipe! I've made this numerous times, and they keep getting requested for potlucks! Here a few things I change around according to preference and playing with the recipe: (1) I don't use green peppers. Sometimes I cut up the mushroom stems and add those in though. (2) Buy extra mushrooms! I usually can go through about 3 small packs. Both white button and portobello are delicious. (3) Cut down on the butter! I only use the butter as a drizzle (and even then, you don't need much) right before I pop them in the oven. For the mix itself, I use the juice from one can of clams. If you want to use both, add more bread crumbs. (4) Drying the shrooms is easy if you feel they are too wet. Put them cap up on a cookie tray and heat them in the oven for 10-15 minutes. (5) If you are left with extra stuffing and no mushrooms, you can cook it in the corner of a small baking pan. It make a great dip!
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